I am crazy for everything pumpkin. But why wait til fall? In San Francisco, summer is basically like winter–cold and foggy– and this morning I woke up craving autumn pumpkin spice flavors. I’ve also been wanting to make chia seed pudding, a delicious and creamy mineral- and omega 3 fatty acid-rich snack, so I decided to combine the two and make a pumpkin spice chia pudding.
Chia seeds are a little powerhouse superseed, delivering a big nutritional punch. Chia absorbs up to 12 times its original size and makes an awesome gelatinous pudding. The texture is similar to tapioca. I use chia seeds in smoothies or for egg substitutes in baking too, since they can act as a binder. Chia contains fiber, antioxidants, calcium, omega 3 fatty acids, and a little protein.
Ch-ch-ch-chia
Pumpkin is also high in fiber and feeds the good bacteria in your gut for healthy digestion. It’s also useful for constipation (and helps stop diarrhea in dogs– fun fact!). Pumpkin is good for immune health, as it’s high in vitamin A and iron. I eat it all year round in smoothies, puddings,  and even hummus. This brand of canned pumpkin is BPA free.
This chia pudding is a super easy to make light breakfast or snack.
Pumpkin Spice Chia Pudding
3 tbsp chia seeds
1/2 c full fat coconut milk. This kind is BPA free.
1/2 cup pumpkin butter. You can make your own, but I used an already-made jar that I got from the farmers’ market. OR 1/2 cup pumpkin with 1 tsp pumpkin spice blend and maple syrup or stevia to taste.
1 tsp vanilla
few dashes of cinnamon, nutmeg
Combine coconut milk, pumpkin butter, and spices in a blender and blend til smooth. Pour the mixture over the chia seeds in a bowl and stir to combine. Refrigerate so it thickens for at least an hour to overnight. Top with a little nutmeg. Delicious!
Frequently Asked Questions
What makes pumpkin spice chia pudding a healthy snack?
Pumpkin spice chia pudding combines fiber rich chia seeds with nutrient dense pumpkin. Chia provides omega 3 fats, calcium, antioxidants, and plant protein. Pumpkin adds vitamin A, iron, and fiber. Together they support digestion, immune balance, and steady energy levels.
How do chia seeds create a pudding texture?
Chia seeds absorb liquid and expand into a gel when soaked. When mixed with coconut milk and chilled, they thicken naturally into a creamy, spoonable pudding. This process requires no cooking and no added starches or artificial thickeners.
Can I use plain pumpkin instead of pumpkin butter?
Yes, plain canned pumpkin works well. Simply add pumpkin spice and a natural sweetener such as maple syrup or stevia to taste. This keeps the recipe simple while maintaining the warm seasonal flavor and balanced sweetness.
How long does chia pudding need to chill?
Chia pudding should chill for at least one hour to begin thickening. For the best texture, refrigerate overnight. This resting period allows the seeds to fully absorb the liquid and create a smooth, creamy consistency.
Is pumpkin good for digestion?
Pumpkin contains fiber that supports healthy digestion and feeds beneficial gut bacteria. Its soluble fiber may help regulate bowel movements and promote fullness. The natural nutrients also assist balanced blood sugar and overall digestive comfort.
Can chia seeds be used for more than pudding?
Yes, chia seeds are versatile. They can be blended into smoothies for added fiber and omega 3 fats. When mixed with water, they form a gel that can replace eggs in baking, making them useful in grain free and plant based recipes.
Why use full fat coconut milk in this recipe?
Full fat coconut milk provides creaminess and healthy fats that improve satiety. These fats help balance carbohydrates from pumpkin and support steady energy. The result is a richer texture and a more satisfying snack or breakfast option.
Welcome to my site! I am a holistic nutrition consultant based in California, though I work with clients all over the world. I love houseplants, dogs, snow sports, and music that doesn't suck.
