Maple Pumpkin Chia Pudding

If you’re looking for an easy make-ahead recipe that tastes like fall in a jar, this Maple Pumpkin Chia Pudding is the answer! Creamy and naturally sweetened with pure maple syrup, it is spiced with warm pumpkin pie flavors and makes the perfect breakfast, snack, or even dessert.

Ingredients You’ll Need

To make this simple pumpkin chia pudding, you only need a handful of pantry staples:

• Chia seeds – The base that thickens into a pudding-like texture.

• Milk – Any kind works: dairy, almond, oat, or coconut.

• Pumpkin puree – Use 100% pure pumpkin (not pumpkin pie filling).

• Pure maple syrup – Brings natural sweetness, honey or agave work too.

• Pumpkin pie spice – homemade or store bought 

• Vanilla extract – Enhances the pumpkin and spice.

• Salt – Just a touch to balance the sweetness.

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How to Make Maple Pumpkin Chia Pudding

1. Add half of the milk and 2 tablespoons of chia seeds to each 12oz jar.

2. Next, divide the pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt between the jars. 

3. Stir each jar well so everything is fully mixed. Cover the jars and refrigerate for at least 2 hours or overnight until the pudding thickens.

4. Before serving, give each jar a quick stir and add your favorite toppings such as pepitas, dried cranberries, flaked coconut, or a drizzle of maple syrup.

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Storage Tips

Store chia pudding in the refrigerator for 3–4 days. Add toppings just before serving to keep them fresh and crunchy.

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Tips & Variations

• Make-ahead: Prepare the night before for quick breakfast or snack.

• Parfait-style: Layer pudding with yogurt or granola for added texture and visual appeal.

• Decadent dessert – Top with whipped cream and a sprinkle of cinnamon.

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Looking for more pumpkin recipes? Try my Pumpkin Snickerdoodle Muffins or Pumpkin Coffee Shakes.

If you try this Maple Pumpkin Chia Pudding, I'd love to hear from you! Leave a comment or rating on the recipe card below and let me know how it turned out. Be sure to check out the other fantastic fall recipes linked down below!

Maple Pumpkin Chia Pudding

Author: Jolene's Recipe Journal

Ingredients

• 4 tablespoons chia seeds
• 1 cup milk
• 4 tablespoons pumpkin puree
• 2 tablespoons pure maple syrup
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• Optional toppings: pepitas, coconut flakes, fresh apple slices, or extra maple syrup

Instructions

1. Divide the milk, chia seeds, pumpkin puree, maple syrup, pumpkin pie spice, vanilla, and salt evenly between two 12 oz jars.
2. Stir the ingredients until fully combined.
3. Cover and refrigerate for at least 2 hours or overnight until thickened to a pudding-like consistency.
4. Add your favorite toppings such as pepitas, coconut flakes, fresh apple slices, or extra maple syrup, if desired

Other recipes you may enjoy:

Apple Cider Tea-Infused Oatmeal

Jolene's Recipe Journal: Creamy Pumpkin Hummus

Chia Seed Protein Bites

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breakfast, dessert, snack

American

• Apple Oatmeal Bread by Karen's Kitchen Stories
• Gorgonzola Pear Pizza by The Spiffy Cookie
• Brown Butter Green Beans with Pecans by Art of Natural Living
• Apple Snack Cake by Magical Ingredients
• Maple Pumpkin Chia Pudding by Jolene's Recipe Journal
• Preserved Lemon Baba Ghanoush by A Day in the Life on the Farm
• Apple Slaw by A Kitchen Hoor's Adventures
• Sweet Potato Cupcakes with Marshmallow Frosting by Hezzi-D's Recipe Box