Pumpkin chia pudding is great to make ahead for a quick, flavorful fall breakfast. It tastes like pumpkin pie and it only takes a couple of minutes to prep!

Pumpkin chia pudding in a glass bowl layered with pumpkin and topping with extra pumpkin and chopped nuts.

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When you want to eat pumpkin pie hummus for breakfast but you’re looking for a slightly more socially acceptable fall breakfast, make this chia pudding!

I love to make recipes like this one, pumpkin spice overnight oats, or chai chia pudding ahead of a busy week. Chia pudding is such a great, quick breakfast or midday snack.

Plus, with chia pudding, there is so much room to customize!

Dollop vegan yogurt or coconut whipped cream on top for an extra decadent breakfast.
Sprinkle on some chopped nuts or popped quinoa granola for extra crunch.
And if you’re a chocolate lover like me, add a handful of dark chocolate chips!

Ingredient Notes

You will need these simple ingredients to make vegan pumpkin chia pudding:

Ingredients with labels: vanilla, nut butter, maple syrup, chia seeds, plant milk, pumpkin spice, and pumpkin puree.

To make chia pudding you will, of course, need chia seeds! You can use black or white chia seeds, the orange pumpkin color will really shine with white chia.

Any nut butter like cashew butter or almond butter is combined with plant-based milk for the liquid base. The flavor won't be as prominent as in almond butter chia pudding, but it helps to add some creaminess to the pudding. Tahini and sunflower butter are delicious nut-free options.

Pumpkin pie spice takes the flavor of this chia pudding up a notch. You can also use a combination of ground cinnamon, ginger, nutmeg, cloves, and allspice.

The recipe card below includes the full list of ingredients + instructions.

How to Make Pumpkin Chia Pudding

Here’s a step-by-step guide to making the best pumpkin chia seed pudding:

Place all the pumpkin chia pudding ingredients in a jar or bowl.

Mix until everything is combined and creamy. Let the mixture sit for a couple minutes, then mix again.

Pumpkin chia pudding in a bowl topped with more pumpkin and chopped nuts.

Refrigerate the chia pudding for at least 3 hours or overnight. Add your favorite toppings and enjoy!

Topping Ideas

To infuse even more pumpkin pie flavor, mix pumpkin puree, cashew butter, and maple syrup in a separate bowl then dollop onto the chia pudding!

You could also turn the pudding into a parfait by layering this mixture in between the set chia pudding.

A few other toppings I love are coconut whipped cream, chocolate chips, and maple vanilla granola.

For an extra energy boost I'll add raw pumpkin seeds and hemp seeds like I do in vegan protein chia pudding.

Top Tips

Let the pudding sit for a couple minutes after the initial stir. Some of the chia seeds will settle and it helps to give the mixture another mix to ensure all the seeds puff up.

To make a super creamy pumpkin pie chia pudding, you can blend the pudding before letting it set in the refrigerator. This makes the texture smooth and velvety, just like pie!