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Creamy Overnight Pumpkin Pie Chia Pudding

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A quick and easy no-bake pumpkin pie chia pudding that tastes like fall in a jar. Perfect for meal prep, this creamy, spiced breakfast or dessert comes together in just 5 minutes of active work and gets better after a day in the fridge.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 ½ cups milk of choice (unsweetened almond, oat, whole, or coconut milk)
  • ¼ cup chia seeds (white or black)
  • 3 tablespoons maple syrup (or honey or agave)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • Pinch of ground allspice (optional)
  • Whipped cream or coconut cream (for topping, optional)
  • A sprinkle of cinnamon or pumpkin pie spice (for topping, optional)
  • Chopped pecans or walnuts (for topping, optional)
  • A drizzle of extra maple syrup (for topping, optional)

Instructions

  1. Mix the wet ingredients: In a bowl or jar, combine the pumpkin puree, milk, maple syrup, and vanilla extract. Whisk until smooth. For an ultra-smooth texture, pulse in a blender for 10 seconds.
  2. Add the spices and salt: Sprinkle in the cinnamon, ginger, nutmeg, cloves, allspice (if using), and salt. Whisk again until well combined. Taste and adjust sweetness or spice as desired.
  3. Add the chia seeds: Sprinkle the chia seeds evenly over the surface. Whisk immediately and vigorously for about 30 seconds to prevent clumping. Let sit for 2 minutes, then whisk again.
  4. Pour into serving containers: Divide the mixture evenly among jars or containers, leaving about an inch of headspace for expansion.
  5. Refrigerate overnight: Place containers in the fridge for at least 6 hours, preferably overnight, to allow the chia seeds to plump up and create a pudding-like texture.
  6. Check consistency in the morning: The pudding should be thick and creamy. If too thick, stir in a splash of milk. If too thin, let sit for another hour.
  7. Add toppings and serve: Stir the pudding, then top with whipped cream, a sprinkle of cinnamon, and chopped pecans if desired. Serve cold straight from the fridge or let sit at room temperature for 10 minutes.

Notes

For a richer version, swap half the milk for canned coconut cream. If using a thinner milk like unsweetened almond, the pudding may be slightly looser—let it sit an extra hour. The pudding keeps for up to 5 days in the fridge and actually tastes better after 24 hours as flavors meld. Do not freeze, as texture becomes icy and separated. For a warm version, microwave a single serving for 20-30 seconds.

Nutrition

Keywords: pumpkin pie chia pudding, overnight chia pudding, pumpkin chia pudding, healthy pumpkin dessert, meal prep breakfast, vegan pumpkin pudding, gluten-free pumpkin recipe

Find it online: https://siennaspoon.com/creamy-overnight-pumpkin-pie-chia-pudding/