This is one of those recipes that feels like a cozy hug in a bowl. It’s creamy, spiced just right, and super satisfying without being heavy.
I make this all the time when I want something quick, healthy, and a little bit indulgent.
The pumpkin and almond butter give it a rich, nutty flavor, and the chia seeds work their magic overnight to make it thick and pudding-like.
It’s perfect for breakfast, a snack, or even dessert. Plus, everything goes in one bowl—no cooking!
Why I Love This Recipe
This recipe has saved me on so many busy mornings. I prep it the night before, and it’s ready to grab-and-go. It’s also the kind of breakfast that feels a little fancy even though it’s so simple.
- Tastes like pumpkin pie without all the sugar
- Packed with fiber and healthy fats so it keeps you full
- No cooking, just stir and chill
- Customizable—you can add whatever toppings you like
- Great way to use up canned pumpkin
What You’ll Need
- 1 cup unsweetened almond milk
- 1/2 cup canned pumpkin puree
- 2 tablespoons almond butter (creamy)
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 1/4 cup chia seeds
Pro Tips
- Whisk well so the chia seeds don’t clump up—get all the almond butter blended in
- Let it sit for 5 minutes after mixing, then stir again to help it thicken evenly
- Use a jar or container with a lid so it’s easy to grab from the fridge
- Add toppings after it chills to keep them fresh and crunchy
- Great in small jars for portion control or meal prep
Tools Needed
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Mason jars or small containers with lids
Substitutions and Variations
- Use peanut butter or cashew butter instead of almond butter
- Swap maple syrup with honey or agave
- Try oat milk or coconut milk instead of almond milk
- Add a scoop of protein powder for a post-workout version
- Stir in chopped nuts or dried fruit before chilling for added texture
Make Ahead Tips
You can make a double or triple batch and store it in individual jars for up to 5 days in the fridge.
Instructions
Step 1: Mix the Liquid Ingredients
In a medium mixing bowl, add 1 cup unsweetened almond milk, 1/2 cup canned pumpkin puree, 2 tablespoons almond butter, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, 1/2 teaspoon pumpkin pie spice, and 1/8 teaspoon salt. Whisk until smooth and fully blended.
Step 2: Add Chia Seeds
Add 1/4 cup chia seeds to the bowl and whisk again until evenly distributed. Let it sit for 5 minutes to start thickening.
Step 3: Stir Again and Transfer to Jars
After 5 minutes, give the mixture another good stir to break up any clumps. Then pour into jars or containers with lids.
Step 4: Chill
Place the jars in the fridge and chill for at least 2 hours or overnight until thick and pudding-like.
Leftovers and Storage
Store in the fridge for up to 5 days. Keep covered with lids. If it thickens too much, just stir in a splash of almond milk before serving.
Makes
2 to 3 servings
Takes 5 minutes prep + 2 hours chilling
Macros (per serving if divided into 2)
- Calories: 290
- Protein: 6g
- Carbs: 23g
- Fiber: 9g
- Fat: 20g
Why This Recipe Works (Quick Science)
Chia seeds absorb liquid and form a gel thanks to their outer shell, which turns the liquid mixture into a pudding texture without cooking. The almond butter adds fat for creaminess and richness, and the pumpkin puree provides soluble fiber and structure. Maple syrup balances the earthy pumpkin and spice.
Common Mistakes
- Not whisking enough—the seeds will clump
- Skipping the second stir—makes it uneven
- Using pumpkin pie filling instead of puree—adds unwanted sugar and spices
- Not chilling long enough—needs time to set
What to Serve With
- A dollop of Greek yogurt or coconut whipped cream
- Toast with almond butter
- Fresh fruit like banana slices or apple chunks
- Sprinkle of granola on top for crunch
FAQ
Can I use flax seeds instead of chia?
Not for the same texture—flax won’t gel like chia does.
Does it need to be refrigerated?
Yes. The pudding sets as it chills.
Can I freeze it?
No, it doesn’t thaw well—texture gets weird.
Is it sweet enough without syrup?
You can reduce or skip the syrup, but it won’t taste as balanced.
Can I use homemade pumpkin puree?
Yes, just make sure it’s thick and not watery.
Conclusion
This Pumpkin Almond Butter Chia Pudding is everything you want in a fall-inspired breakfast—easy, cozy, and so satisfying. Make a batch tonight and wake up to something delicious waiting in the fridge. If you try it, let me know how it turned out or drop a question below—I’d love to hear from you!