Pumpkin Spice Basil Seed Pudding

Cozy, creamy, and nourishing, this Pumpkin Spice Basil Seed Pudding is the perfect fall-inspired healthy treat. Blended with real pumpkin, warm spices, and a hint of cacao, it delivers all the flavors of autumn in a light yet satisfying pudding. Basil seeds give it the familiar chia pudding texture — but with even more fiber and nutrients — making it a wholesome choice for breakfast, snack, or even dessert. Naturally dairy-free and easily customizable, it’s a recipe you can prep ahead for a quick, nourishing bite any time of day.

A Fiber-Packed Healthy Treat

This Pumpkin Spice Basil Seed Pudding packs an impressive amount of nutrients into something so simple — and with just 159 calories per serving.

Thanks to the basil seeds, each serving packs nearly 10 grams of fiber, 5 grams of protein, and only 8 grams of net carbs, while still being light and creamy.

It’s wholesome, filling, and easy to prep ahead — the kind of recipe that makes a perfect breakfast, snack, or even a light lunch when you want something satisfying but not heavy.

Ingredient Notes and Substitutions

For the complete ingredient list, check out the recipe card at the end of this post.

This pudding is highly customizable, so you can adapt it to your preferences and what you have on hand:

Non-Dairy Milk — I used homemade macadamia milk, but almond milk, tigernut milk, or even a light coconut milk (not canned, as that’s too heavy) all work beautifully. If dairy isn’t an issue, A2 casein milk is another great option.

Pumpkin (or sweet potato) — I love using seasonal pumpkin (Hokkaido is my favorite), but sweet potato is a delicious alternative. I usually bake mine at home for the best flavor, though canned purée works in a pinch.

Cacao Powder — Brings a rich, chocolatey note that balances the pumpkin perfectly, adding more nutrients and fiber.

Nut butter — This adds creaminess and depth of flavor. I chose hazelnut butter because it pairs so well with cacao (a little “Nutella” moment), but blanched almond butter, pecan butter, macadamia butter, and walnut butter, are great alternatives.

Sweetener — I prefer allulose, a natural non-caloric sweetener, but you can also use maple syrup, monk fruit, or honey.

Basil seeds — These work just like chia seeds, absorbing liquid to create that pudding-like texture, but with double the fiber and even more nutrients.

Pumpkin Pie Spice — A seasonal favorite that adds the cozy, spiced warmth we all crave in fall.

Protein Powder — It’s not an ingredient necessary for a great pudding, but if you want a light breakfast or lunch that delivers a good amount of protein, you can add a scoop of your favorite protein powder. You can use something unflavored, vanilla, or cacao flavored.

How to Make Pumpkin Spice Basil Seed Pudding

In a blender, combine the pumpkin, milk, cacao, nut butter, sweetener, and spices. If you want an extra boost of protein, add your favorite protein powder. Blend until smooth and creamy.

Transfer the mixture to a bowl or jar, stir in the basil seeds, and mix well. Cover and refrigerate for 30–60 minutes, until thickened.

Once set, divide into 2 serving jars or bowls. Top with grated dark chocolate and enjoy immediately, or refrigerate longer for a colder, firmer pudding.

Tip: These puddings can be prepared the night before for a nourishing grab-and-go breakfast, snack, or fiber-packed, light lunch the next day.

For another delicious way to use basil seeds, try our Basil Seed Pudding with Cherries and Pistachios.

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