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Pumpkin Pie Chia Seed Pudding

There is a really fine line between breakfast and dessert. Apple crisp for breakfast? I totally support it. Banana bread ice cream on a hot morning? Love it. And today’s Pumpkin Chia Seed Pudding? It makes a perfect breakfast, dessert, or snack. Packed with health benefits from the chia seeds and pumpkin, this simple pudding is filling and healthy. In the morning I like to top mine with a scoop of Greek yogurt for some added protein. At night? I usually replace the yogurt with whipped cream or light ice cream.

Pumpkin Pie Chia Seed Pudding
Servings: 1 serving
Serving Size: full recipe
Nutritional Info: 145 calories, 4.8g of fat, 27.1g of carbohydrates, 6.8 of fiber, 3.1g of protein, Sugars: 15.9g
Weight Watchers® PointsPlus®: 4 *


  • 1/2 cup pumpkin puree
  • 1.5 tbsp. chia seeds
  • 3/4 cup light almond milk
  • Dash of vanilla extract
  • 1/2 or more tsp. pumpkin pie spice
  • 1 tbsp. maple syrup (or Stevia for lower calorie, Paleo)


  1. Place the pumpkin, chia seeds, milk, vanilla extract, pumpkin pie spice, and maple syrup in a glass. Stir together well..
  2. Cover and place in the fridge for 4 hours or more. Eat for breakfast, a snack, or dessert.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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6 Response to Pumpkin Pie Chia Seed Pudding

  1. Jacqueline Giron on October 6, 2013

    I made this and mine was also “soupy” as well. I would assume that adding less milk would correct this…or add more chia seeds…
    It’s difficult to estimate the thickening power of the chia seeds,so my bet is less almond milk.

    • Kristen on October 8, 2013

      Sorry to hear that! Chia seeds can have different characteristics and I have heard they absorb less as they get older. If you decide to try it again I would up the chia seeds or use a bit less milk.

  2. Ashley on October 30, 2013

    Hi! I would like to try this! Do you leave the pumpkin purée raw? Or cooks it first?

    • Kristen on October 31, 2013

      You can use simple canned pumpkin puree or if you make your own, it would be cooked first so that it could be pureed.

  3. Sarah on November 1, 2013

    I made this and it turned out great. I substituted coconut milk for almond milk and added no sweetners. It’s so good . It almost seems sinful.

  4. Stephanie on November 19, 2013

    Wow, super yummy! My first attempt at chia seed pudding and I’m glad I picked this recipe to start off! Delicious and fun! Perfect for on-to-go breakfasts prepped overnight. Mine initially was a little too soupy as well, but I just added more chia seeds and let it set a few more hours. I’ll definitely be making this again soon and maybe experimenting with some more flavors– thanks for a great recipe!


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