Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Small glass jar filled with thick orange pumpkin chia pudding topped with white cream, pecans, and a spoon resting inside

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pumpkin Pie Chia Pudding with Almond Butter Swirl

Recipe by Ailene

Served in a glass swirled with creamy almond butter, this make-ahead pudding looks like a coffeehouse treat but takes only minutes to prep. Creamy oat milk and an extra splash of maple syrup balance the earthy pumpkin, creating a rich, deeply spiced breakfast or afternoon snack.

  • Total Time4 hours 15 minutes
  • Yield3 jars (serves 3) 1x

Ingredients

Scale

Pudding Base

  • 1 ½ cups (360ml) creamy oat milk or whole milk
  • ½ cup (115g) canned pumpkin puree (not pumpkin pie filling)
  • 3 tablespoons (45ml) maple syrup
  • 2 tablespoons (30g) creamy almond butter, plus 1 tablespoon extra for swirling
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ⅛ teaspoon fine sea salt
  • 6 tablespoons (70g) chia seeds

For Serving (Optional)

Instructions

  1. Whisk the wet ingredients: In a medium mixing bowl, vigorously whisk the oat milk, pumpkin puree, maple syrup, 2 tablespoons of almond butter, vanilla, pumpkin pie spice, and sea salt. Keep whisking until the mixture is completely smooth and the almond butter is fully dissolved into the liquid.
  2. Add the chia: Pour in the chia seeds and whisk thoroughly to distribute them. Let the bowl sit at room temperature for 10 minutes.
  3. Break up the clumps: After 10 minutes, the chia seeds will have begun to absorb the liquid and swell. Whisk the mixture one more time to break up any seed clusters that have formed at the bottom.
  4. Swirl and portion: Use a spoon to smear or drizzle the extra 1 tablespoon of almond butter around the inside walls of three small glass jars or containers. Divide the chia pudding evenly among the jars.
  5. Chill: Cover the jars tightly with lids or plastic wrap and refrigerate for at least 4 hours, or ideally overnight, until thick and pudding-like.
  6. Garnish and serve: Just before eating, top each jar with a dollop of whipped coconut cream or yogurt, a handful of toasted pecans, and a light dusting of cinnamon.

Notes

  • Why it works: Whisking the almond butter into the liquid ingredients before adding the chia seeds creates a rich, emulsified base and prevents the unappetizing fat-clumps that happen when you simply stir everything together at once.
  • Texture adjustment: This ratio yields a soft, creamy pudding. If you prefer a very thick, spoon-standing texture, increase the chia seeds to ½ cup (8 tablespoons) total.
  • Storage: Fully assembled jars will keep well in the refrigerator (at 40°F/4°C or below) for up to 4 days, ensuring the canned pumpkin stays fresh and safe to eat.

Nutrition (per serving — estimates)

Calories: 355 | Total Carbs: 38g (Fiber: 11g, Sugar: 17g) | Fat: 19g (Saturated: 2g) | Protein: 9g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Estimates are calculated using oat milk and include the extra 1 tablespoon of almond butter for swirling, but exclude optional toppings. Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 15 minutes
  • Chilling Time: 4 hours
  • Cook Time: 0 minutes
  • Category: Breakfast
  • Method: No-Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 jar
  • Calories: 355
  • Sugar: 17g
  • Fat: 19g
  • Saturated Fat: 2g
  • Carbohydrates: 38g
  • Fiber: 11g
  • Protein: 9g

Find it online: https://foodtrackergirl.com/2026/09/28/make-ahead-pumpkin-pie-chia-pudding-with-an-almond-butter-swirl/