Looking for a quick, healthy breakfast that feels like dessert? This pumpkin pie chia seed pudding is the answer. It's made with coconut milk, full of seasonal flavour, and only takes a few minutes to prep. Whether you're meal prepping for busy mornings or just craving something a little different, this one's worth making.

Unlike traditional pudding, chia seed pudding gets its texture from the tiny seeds absorbing liquid—no cooking required. It’s a great option for anyone trying to eat more fibre, cut back on sugar, or just add something new to the breakfast rotation. Plus, this version tastes like pumpkin pie, making it a fall favourite.

Easy Pumpkin Pie Chia Pudding with Coconut Milk

Table of Contents

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Ingredients

Coconut milk (or milk of choice)
Pumpkin puree
Maple syrup
Vanilla extract
Pumpkin pie spice
Chia seeds
Whipped coconut cream (optional)

How to Make Pumpkin Chia Seed Pudding

Add the coconut milk, pumpkin puree, maple syrup, vanilla, and pumpkin pie spice to a blender or food processor.

Blend everything together until it’s completely smooth.

Add the chia seeds and pulse just a couple of times to mix them in evenly.

Pour the mixture into small jars, bowls, or any containers you like.

Place in the fridge and let it chill for at least an hour—overnight works great too.

When you're ready to serve, top with whipped coconut cream and a dash of cinnamon if you want a little extra flair.

Storage

Store any leftover chia coconut milk pudding in airtight containers in the fridge for up to 5 days. Give it a good stir before serving, as some separation may occur.

Pro Tips

To make a blended chia pudding, blend everything (including the chia seeds) until smooth before chilling—this creates a creamier texture.
If your pudding is too thick after chilling, stir in a splash of milk to loosen it up.
Letting it chill overnight gives the best texture, but even an hour in the fridge works if you're short on time.
Want extra protein? Use a high-protein milk like soy or add a scoop of your favourite protein powder before blending.

Variations

Use almond, oat, or dairy milk instead of coconut milk.
Try honey or agave instead of maple syrup.
Mix in some mini chocolate chips or chopped pecans before chilling for added crunch.
Swap pumpkin for mashed sweet potato or pureed butternut squash.
For a stronger spice flavour, use fresh homemade Pumpkin Pie Spice.