Pumpkin Chia Pudding

Chia seeds give this easy-to-make pudding a fiber boost, while warm, aromatic pumpkin pie spice provides a depth of flavor.

Photo: Ted Gibson

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Prep Time
10 min
Cook Time
300 min
310 min


  • 2 cups plain unsweetened almond milk
  • 1/2 cup pitted dates
  • 1/3 cup chia seeds (TRY: Barlean’s Organic Chia Seed)
  • 3/4 cup unsweetened pumpkin purée (not pumpkin pie filling)
  • 3/4 tsp pumpkin pie spice
  • Pinch sea salt


  • 6 4-oz jars with lids


  1. In a large jar with lid, combine milk, dates and chia seeds. Cover, shake well and refrigerate for at least 4 hours, or up to 8 hours.
  2. Pour mixture into a blender and process on high until very smooth, about 2 minutes. Add pumpkin purée, pie spice and salt. Blend until combined. Divide among jars. Refrigerate for 1 more hour before serving. Store in the refrigerator for up to 5 days.

Nutrition Information

  • Serving Size 1 jar
  • Calories 104
  • Carbohydrate Content 16 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 5 g
  • Protein Content 2.5 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 83 mg
  • Sugar Content 9 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2.5 g