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Pumpkin Chia Pudding Recipe

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★★★★★

4.6 from 97 reviews

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.

Ingredients

Scale

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

Find it online: https://liamjayne.com/pumpkin-chia-pudding-recipe/