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pumpkin pie chia pudding

Chia pudding never gets old. Snack or a breakfast, it’s nutritious, easy and affordable. I don’t make enough of chia pudding with no good answer for that. I think I go through stages of having it all week and then feeling like I need a break.

This pumpkin pie chia pudding is made only with 5 ingredients you more likely already have on hand. I also took into consideration many readers’ request for my vanilla chia pudding and chocolate chia pudding recipes to be thicker. You will also find if using heaping tablespoons of chia seeds, you might adjust the thickness with extra milk later.

pumpkin pie chia pudding

Pumpkin pie chia pudding is one of my favourites so far! My husband wasn’t so crazy about it but I just loved the flavours and natural sweetness the pumpkin brings. Not to mention the extra fiber, woohoo. Maybe you will like lemon blueberry chia pudding more?! You can make up to 5 Mason jars or any individual containers and just refrigerate for an easy breakfast or snack on-the-go.


Pumpkin Pie Chia Pudding

Pumpkin Pie Chia Pudding



  1. Add all ingredients to a Mason jar or any container with a tight lid (I prefer glass) in the order listed above - liquids first. Whisk well or stir vigorously with a fork until well combined. Refrigerate for at least 6 hours or overnight. When ready to eat, stir well again. Some lumps are OK, just stir well. The thickness and sweetness can be adjusted to your taste.
  2. Storage Instructions: Refrigerate for up to 5 days, in individual containers for an easy breakfast or snack on-the-go. You can make up to 5 servings ahead.

Nutritional Info

Servings Per Recipe: 1

Amount Per Serving:
Calories: 236.7
Total Fat: 10.3 g
Cholesterol: 0.0 mg
Sodium: 91.8 mg
Total Carbs: 30.4 g
Sugars: 13 g
Dietary Fiber: 13.0 g
Protein: 7.0 g
WW Points+: 5

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  1. Michelle @ Vitamin Sunshine

    I agree, it doesn’t get old! I’ve actually been making something really similar to this for breakfast- hot, chia seeds, water, pumpkin puree, egg whites, and lots of spices– it’s very oatmeal-ish– I just sweeten with raisins, and I love it. Most people wouldn’t, I’m sure, but I’m def not most people! haha.

    • Olena

      Haha LOL. I know what you mean about not like most people. I feel like that often too but just don’t post those recipes cause I know people just won’t get them LOL. So, raw egg whites? Do they get cooked by hot water? I’m stupid…

  2. afi

    Good morning Olena! I always love your recipes and make them for myself and my family. But I have to agree with your husband on this one! 🙂 I made a jar yesterday and was looking forward to eating it for breakfast today. It was a tad bitter for some reason, though I put everything exactly as the recipe called for!
    Well…it happens 🙂 I’m about to make a batch of your sesame protein bars to make up for the pudding. They are the best bars ever!

    • Olena

      Hi Afi. Long time no hear.:) Oh, that’s fine. Everyone can’t like everything all the time, right?! I hope you don’t throw it away. Add more maple syrup or dates and pulse into this cheesecake parfait.:) Hope all is well. I know, those bars are good! I should come up with a plant-based protein version of them since I don’t use whey protein anymore.

  3. Marla

    Hi Olena,
    Funny, I make a similar pudding every morning for breakfast, but never thought to add pumpkin to the mix. YUM! Thank you!


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