Pumpkin Pie Chia Pudding Mousse


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Pumpkin pie chia pudding mousse is creamy, delicious, and filled with pumpkin pie spices. Not only is it gluten-free and dairy-free, but it’s loaded with healthy fats and fiber. Blend it quickly in your blender and you’ll have a satisfying yet guilt-free dessert in no time!

Pumpkin chia pudding in a glass jar with a dollop of whipped cream and cinnamon.

It’s that time of year again, where a blend of cinnamon and pumpkin spices are on our minds. I’d normally go for my paleo pumpkin bread or paleo pumpkin pie. But this year, I’ve decided to make a pumpkin pie chia pudding mousse.

If you’ve been following me for some time now, you’ll know that chia pudding is one of my go-to recipes for breakfast or dessert. It’s easy to make, requires no baking, and is filled with nutrients.

While the recipe normally calls for stirring almond milk or cashew milk and chia seeds together, I’ve discovered that blending it takes it to a whole new level. It creates a smooth, creamy and luscious consistency that will have you wanting more with every bite.

Pumpkin Chia Pudding Recipe Video

It’s really easy to add all the ingredients to a blender and blend it until creamy. But watching a quick video tutorial always helps – give it a watch below!

Pumpkin Pie Chia Pudding Mousse Ingredients

Made with just a few simple ingredients, whip up this chia pudding mouse to satisfy those pumpkin spice cravings. Simple blend them together and set aside to chill until ready. Here’s what you’ll need:

  • Chia Seeds: Just need 1/4 cup of chia seeds.
  • Milk: You can use any type of milk whether its dairy or non-dairy.
  • Pumpkin Puree: Make sure to use canned pumpkin puree and not pumpkin pie filling.
  • Maple Syrup: You can also use honey or dates as a sweetener.
  • Pumpkin Pie Spice: For that ultimate pumpkin pie aroma.
  • Vanilla Extract: To give it a sweet boost in flavor.
  • Coconut Whipped Cream: Top your mousse with delicious homemade coconut whipped cream. Click the link to see how I make it step-by-step.
  • Cinnamon: Sprinkle on top of your whip cream and voila!

Ingredients to make pumpkin pie chia pudding in a blender.

Pumpkin chia pudding in a glass jar with spoon.

Single scoop of pumpkin chia pudding on a spoon.

More Chia Pudding Recipes

If you love chia pudding as much as I do, here’s a few other recipes for you to try:

Pumpkin pie chia pudding mousse in a glass with a dollop of cream.

Pumpkin Pie Chia Pudding Mousse

4.98 from 34 votes
Prep: 5 minutes
Time to Chill in Fridge: 4 hours
Total: 4 hours 5 minutes
Servings: 2 servings
Author: Lisa Bryan


Pumpkin pie chia pudding mousse is creamy, delicious, and filled with pumpkin pie spices. It couldn't be easier to make and it's perfect for a healthy, sweet treat.




  • Add all of the ingredients to a high-powered blender.
  • Blend on high for a minute, or until the pudding is creamy.
  • Transfer the pudding to a bowl, cover and chill at least 4 hours.
  • Serve the pumpkin chia pudding with a dollop of coconut whipped cream and a sprinkle of cinnamon.

Lisa's Tips

  • Don't reduce the quantity (i.e. cut it in half) or there won't be enough ingredients to blend properly in a blender.
  • You can certainly double or triple the recipe though for a party or gathering! 


Calories: 265kcal | Carbohydrates: 35g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 62mg | Potassium: 419mg | Fiber: 9g | Sugar: 21g | Vitamin A: 9730IU | Vitamin C: 3mg | Calcium: 323mg | Iron: 3mg
Course: Dessert
Cuisine: American
Keyword: pumpkin chia pudding, pumpkin pie chia mousse, pumpkin pie chia pudding
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. This mousse is incredible! I put a little less pumpkin spice and maple syrup. It really does taste like a pumpkin pie filling but light and airy. OMG I’m making this again.5 stars

  2. Oh my, this is wonderful!!! The texture is silky, smooth and tastes very decadent but is very healthy. Thank you so much for this! It is a keeper.5 stars

  3. A delicious dessert! Creamy yet light and not too sweet. I dusted it with nutmeg instead of cinnamon. Definitely will make again.5 stars

  4. I’m in awe, Lisa! This recipe is fabulous. Perfect for the amount of sweetness you need … just about any time. <35 stars

  5. I just made this, and a serving almost filled my 8oz jars, so seems like a big portion. Is this right? In the fridge now, but tastes so good!!!5 stars

    1. Yeah, the quantity will actually be a bit more than pictured as you need to fill the blender to a certain quantity in order for it to blend.

  6. Pretty good, but I felt like it was lacking something. I stirred a big spoonful of Greek yogurt to each serving, and the tartness seemed to make this better for me personally. Also, for some reason my chia seeds started to clump together before I blended, and I ended up having huge glops of chia that didn’t break down. Next time I will probably grid up the chia first and add them last right before blending. Thanks for the great recipe!4 stars

    1. I just tried this and I also felt like it was missing something. I added a pinch of salt and it rounded out all of the flavors nicely.
      I think next time I’ll try your idea as well, that sounds delicious.5 stars

  7. Hi Lisa,

    About the pumpkin pie spice, do you have measurements for someone using the individual seasonings?

    Thanks in advance,

  8. Thanks Lisa!  Made this recipe as a meal-prep today.  Trying it out with liquid stevia to cut down the sugar too.  Turned out pretty good still!5 stars

  9. The nutritional info on this, do those #’s include the coconut topping? I’m obsessed with your recipes btw. Working my way through them & the fam is pleased about it. Haha. & thank you so much for always responding so quickly to my ?’s

  10. Hi! I just found your videos and have been making your recipes diligently. I finished making the pumpkin chia seed pudding this evening and I am waiting for it to set.
      In the mean time, I added a cup of warm almond milk and water into my Vitamix to make a steaming cup of warm pumpkin drink with the remnants. It’s perfect for a cold November evening. 
    Yummy!!!5 stars

    1. Hi Susan – you could give it a try, but not sure how it might affect the texture. You may also need to add a smidge more liquid if you do that.

  11. This is SO good!! It’s exactly what I was craving, and I even had everything I needed to make it (including some leftover pumpkin puree that I didn’t want to go to waste).
    It’s perfectly sweet- not too sweet at all, and would be awesome for breakfast.
    Instead of whipped cream I used a sweetened coconut yogurt, and added a few chopped pecans on top for some crunch. Thanks for an amazingly easy and delicious recipe!5 stars

  12. Today, I made this pudding using roasted and peeled sweet potatoes instead of pumpkin and it was fantastic.  Really, I couldn’t tell the difference.  Just make sure the sweet potatoes are super soft when you blend them.5 stars

  13. I’m loving all your recipes Lisa!

    I made this with homemade date paste instead of maple syrup and it was so decadent! I’m newly vegan and this was the perfect sweet treat. I used oat milk.

    I made my own pumpkin pie spice and it was a little strong so I’ll probably cut the seasoning a tad next time. And there will definitely be a next time!5 stars

  14. Thank you so much for all the simple, nutritious recipes!
    We are following a sugar free diet so I was so happy to find and try your chia pudding recipes.
    They are delicious, nutricious = nuricious!!
    I’ve also been making oat milk…I purchased the nut bag you recommended and the veg caps. Results are wonderful…the price phenomenal and the health benefits just what we need.
    We never run out of milk now…and there’s always something nuricious to please our sweet tooth!
    Sue Brooks5 stars

    1. Hi Susan- I’m so glad you enjoying all my recipes so far and that I’ve been able to help you get back on track for a healthy lifestyle :)

    2. Hi Lisa,

      The recipe says it makes two servings. How big is each serving?  And is the nutritional information below the recipe for both servings? 

      1. Each serving is about 1/2 a cup. Also, the nutritional information for all recipes will always be per serving.

    1. Hi Elisanna – This will last for up to 3 days in the fridge, but you can also store in the freezer! Just thaw in the fridge the day before :)

  15. How can I make a plain vanilla version of this? How can I make a berry version using frozen berries? Thanks!

    1. Hi Elisanna – yes, you can make a vanilla version. See my regular chia pudding recipe. And you can just blend frozen berries instead of using the pumpkin – super easy!

  16. After seeing you Pumpkin Pie Chia Pudding Mousse freezer find on IG, I realized that I never left a review. I made a double batch last week and we ate it all in two days 😱😂 I guess I don’t need to tell you how yummy it was! Thank you! I’ll try making the coconut whipped cream with it next time.5 stars

    1. Hi Sasha – Thanks so much for taking the time to leave a review! I’m thrilled to hear you loved this recipe – and it sure was a treat finding it in my freezer :)

  17. I made this for my Thanksgiving dinner and it was outstanding. I’m not a big pumpkin fan but this was just right.5 stars

    1. Hi Debbie – Glad to hear this was a winner at your Thanksgiving dinner – even for someone who doesn’t like pumpkin! :)

    1. Hi Dena – I’m so glad you stumbled upon this recipe then :) A perfect way to sneak in some health benefits to a pumpkin dessert.

  18. I tried it without blending it (I’m not a fan of mousse textures in food) and really enjoyed it! A great way to get that pumpkin pie flavor in a much healthier way.5 stars

    1. Hi Katie – I’m glad you’re loving the pumpkin flavors in this recipe! I haven’t tried it yet without blending, so I will have to do that soon!

  19. I was so looking forward to loving this recipe, however, the spice was over powering. I even double checked that I had the right measurement. I make my own pumpkin spice, do you think that had something to do with it?

    1. Hi Kelli – The ratio for pumpkin spice depends on the person! If you find there is too much spice in this recipe, feel free to put 1-1.5 teaspoons of pumpkin spice instead :)

  20. I’m new to all this, but is there any way to thicken the pudding if, let’s say, you thought your blender was powerful enough to grind the chia seeds, but didn’t so the pudding didn’t thicken and you made 4 times the amount to feed more people? Any way to salvage it? I’d hate to waste it. I was thinking if I made the coconut whipped cream and folded it into the pudding, if that would help thicken it?

    1. You could always add more chia seeds to thicken it. Did you make sure to let it set in the fridge overnight as well?

  21. Hi Lisa!
    I would love to make this recipe. However, I don’t own a high powered blender. I was wondering if it would work if I put the chia seeds in a coffee grinder then added them, along with the other ingredients, to a food processor? I use ground chia seeds to make my homemade freezer jams, and it works very well. Not sure if it would work in this application.

    1. Hi Christelle – Yes, you can freeze the pumpkin pie chia pudding :) But, it might be better to store it in the fridge to maintain the smooth consistency :)

  22. This is soooo good! What a great fall recipe and so easy to make! I made it with your hemp milk (also super delicious). Could you freeze these (so I don’t eat them all in one sitting)?5 stars

    1. Hi Steph – Yum! It must have tasted delicious with my hemp milk. As for freezing, it might be best to store it in the fridge versus the freezer to keep the lush consistency! You can store it in the fridge for up to 5 days :)

  23. I made this and it was so good!! This is my season so resisting pumpkin spice junk food has been hard but this hits the spot!! Perfect blend of creamy pudding! This will be a regular in my weekly rotation. Thank you Lisa for helping me on this healthy journey!!5 stars

    1. Hi Kimberly – So happy you loved this pumpkin chia mousse! It’s definitely a perfect way to satisfy those sweet cravings, but in a healthier way :)

  24. oh bother…riversidemaple.com’s ad is running across your tutorial video blocking half the screen.  it’s a Google provided ad.  I hope you can remove it.

    1. Ah, so sorry about that Hillary. Unfortunately, I can’t control individual ads, but I’ll definitely report it to my ad provider. Thanks for letting me know! :)

  25. Hi ! 
    I love this idea because I don’t like the consistency of normal chia pudding, but I’m not a pumpkin fan, any idea what I could put instead ? 
    Also, how long can I keep it in the fridge ?

    Thanks, I love your Youtube channel, I’ve made several recipes and I love all of them :) 

    1. Hi Romane- If you’re not a fan of pumpkin, I would have to say another popular chia pudding mousse that I’ve created is my Chocolate Chia Pudding recipe! Just follow the same recipe, but blend it instead of just stirring it together.

      1. Another excellent recipe in the Fall Meal Prep series! I have this chilling in tiny mason jars in the fridge. Now to make the coconut whipped cream! So yummy and perfect for this rainy fall day.
        Thank you.5 stars

  26. Hi Lisa,

    I am not a fan of the mousse texture in foods. Could I combine the ingredients and just not blend them? Would it come out like your other chia seed pudding recipes? Thanks!

  27. Hi Lisa,

    I am not a fan of the mousse texture in foods. Could I combine the ingredients and just not blend them? Would it come out like your other chia seed peddling recipes? Thanks!

  28. Since it only uses 1/2 c of the pumpkin, what do you do with the rest? Fridge or freezer? Or do you have a suggestion for another recipe… (hopefully!)!

    1. Hi Debbie – I usually just store it away in the fridge :) But be sure to check out a few other pumpkin recipes that use the puree on my website as well!