Pumpkin Chia Pudding Recipe

Introduction

Pumpkin Chia Pudding is a creamy, nutritious breakfast or snack perfect for fall. With just a handful of simple ingredients, you can whip up a healthy, flavorful treat that’s easy to prepare and keeps well in the fridge.

Ingredients

• 1 1/2 cups unsweetened almond milk
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 3 tbsp maple syrup or honey
• 2 tsp pumpkin pie spice
• 1 tsp pure vanilla extract
• 6 tbsp whole chia seeds
• Whipped cream or Greek yogurt, for topping (optional)

Instructions

1. Step 1: In a medium bowl, combine the almond milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and chia seeds.
2. Step 2: Stir well with a spoon or fork, then let the mixture sit for 3 minutes before stirring again to prevent lumps.
3. Step 3: Cover the bowl with plastic wrap or transfer the mixture to jars with lids. Refrigerate overnight or for at least 6 hours until it thickens.
4. Step 4: Before serving, stir the pudding and top with whipped cream or Greek yogurt if desired.

Tips & Variations

• Use whole chia seeds for best texture and to avoid bitterness; avoid ground seeds.
• Swap pumpkin puree with sweet potato or butternut squash puree for a similar flavor and texture.
• If the pudding is too thick or runny, adjust next time by using 1 1/4 cups milk or adding a bit more milk and stirring well.
• Top with granola, chopped pecans, cinnamon, almond butter, or fresh fruit like sliced figs, apples, or pears for extra flavor and crunch.

Storage

Store the pumpkin chia pudding in an airtight container in the refrigerator for up to 5 days. Stir well before serving if it becomes lumpy. This pudding is best enjoyed cold and is not recommended for freezing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk for this recipe?

Yes, you can use any plant-based milk like oat, soy, or coconut milk, as well as dairy milk. Unsweetened varieties are best to control sweetness.

What if my pudding is lumpy in the morning?

Simply stir the pudding vigorously with a fork to break up any clumps. Stirring twice during preparation also helps prevent lumps.

Pumpkin Chia Pudding Recipe

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Pumpkin Chia Pudding is a healthy and delicious fall-inspired breakfast or snack made from just six simple ingredients. This easy-to-make pudding combines the nutrients of chia seeds with the rich flavor of pumpkin puree, enhanced by warming pumpkin pie spice and sweetened naturally with maple syrup. Perfect for meal prepping and enjoyed chilled, it’s a creamy, fiber-rich treat that’s vegan, gluten-free, and naturally low in sugar.

• Author: liam
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 5 minutes
• Yield: 3 servings 1x
• Category: Breakfast
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Ingredients for Pumpkin Chia Pudding

• 1 1/2 cups unsweetened almond milk (or any plant-based/dairy milk)
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 3 tbsp maple syrup or honey
• 2 tsp pumpkin pie spice
• 1 tsp pure vanilla extract
• 6 tbsp whole chia seeds
• Optional toppings: whipped cream or Greek yogurt, granola, chopped pecans, sliced figs, chopped apples or pears, cinnamon

Instructions

1. Combine Ingredients: In a medium-sized bowl, add almond milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and whole chia seeds.
2. Initial Stir and Rest: Stir the mixture well with a spoon or fork to prevent clumps. Let it sit for 3 minutes to allow chia seeds to start absorbing liquid, then stir thoroughly once more to avoid lumps.
3. Refrigerate: Cover the bowl with plastic wrap or transfer the mixture into individual storage jars with lids. Refrigerate overnight or for at least 6 hours to let the pudding thicken and set.
4. Serve: When ready to eat, stir the pudding again to combine any settled ingredients. Top with whipped cream, Greek yogurt, or your favorite toppings such as granola, nuts, or fresh fruit for added flavor and texture.

Notes

• Store the pudding refrigerated for up to 5 days.
• Use whole chia seeds to avoid bitter taste and better texture; ground chia seeds may cause unpleasant bitterness.
• If the pudding is too thick or runny, adjust the amount of milk next time; using 1 1/4 cups milk can help achieve the desired consistency.
• If lumps form in the pudding, stir well with a fork before serving.
• For variation, substitute pumpkin puree with sweet potato or butternut squash puree or mashed baked apples.
• Top pudding with healthy granola, nuts, cinnamon, almond butter, or fresh fruits like figs, apples, or pears for a delightful treat.
• Can be frozen but texture might change slightly upon thawing.

Keywords: pumpkin chia pudding, healthy breakfast, fall recipe, vegan pudding, gluten free breakfast, pumpkin recipes, chia seed pudding, vegan dessert, meal prep breakfast