Pumpkin Chia Pudding Recipe

Introduction

Enjoy a creamy and nutritious treat with this Pumpkin Chia Pudding. It combines the warm flavors of pumpkin and spice with the health benefits of chia seeds, making it a perfect breakfast or snack. Simple to prepare and naturally sweetened, it’s a delicious way to celebrate fall all year round.

Ingredients

• 1 cup unsweetened almond milk
• ½ cup pure pumpkin purée
• 1-2 tablespoons pure maple syrup
• 1 teaspoon pumpkin pie spice
• ⅛ teaspoon sea salt
• ¼ cup chia seeds

Instructions

1. Step 1: In a medium bowl, whisk together the almond milk, pumpkin purée, maple syrup, pumpkin pie spice, and sea salt until smooth.
2. Step 2: Stir in the chia seeds until they are evenly distributed throughout the mixture.
3. Step 3: Cover the bowl and refrigerate for at least 4 hours, or until the pudding has thickened and the chia seeds have absorbed the liquid.
4. Step 4: Serve chilled, optionally topped with nuts or fresh fruit for added texture and flavor.

Tips & Variations

• Adjust maple syrup to taste for sweetness; start with 1 tablespoon and add more if desired.
• Use canned pumpkin purée for convenience, but avoid pumpkin pie filling that contains added sugars and spices.
• For extra creaminess, blend the mixture briefly before adding the chia seeds.
• Add a spoonful of yogurt or a splash of vanilla extract to enrich the flavor.

Storage

Store the pudding in an airtight container in the refrigerator for up to 5 days. Stir well before serving, and enjoy it cold. You can also portion it into individual jars for easy grab-and-go snacks.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of milk?

Yes, any milk of your choice works well, including dairy, soy, oat, or coconut milk. Just choose unsweetened versions for better control over sweetness.

How do I know when the pudding is ready?

The pudding is ready when it has thickened to a creamy consistency and the chia seeds have absorbed the liquid, typically after at least 4 hours in the fridge.

Pumpkin Chia Pudding Recipe

Print Recipe

★★★★★

4.9 from 127 reviews

A creamy and nutritious Pumpkin Chia Pudding that combines the rich flavors of pumpkin purée and warm pumpkin pie spice with the health benefits of chia seeds. This easy no-cook recipe makes a perfect make-ahead breakfast, snack, or healthy dessert, naturally sweetened with pure maple syrup and almond milk.

• Author: Hannah
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 5 minutes
• Yield: 2 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Liquid Ingredients

• 1 cup unsweetened almond milk
• 1–2 tablespoons pure maple syrup

Main Ingredients

• ½ cup pure pumpkin purée
• ¼ cup chia seeds

Spices and Seasonings

• 1 teaspoon pumpkin pie spice
• ⅛ teaspoon sea salt

Instructions

1. Mix Wet Ingredients: In a medium bowl, whisk together the almond milk, pumpkin purée, pure maple syrup, pumpkin pie spice, and sea salt until the mixture is smooth and well combined.
2. Add Chia Seeds: Stir in the chia seeds thoroughly until they are evenly distributed throughout the mixture, ensuring no clumps remain.
3. Refrigerate to Set: Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, allowing the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
4. Serve Chilled: Once thickened, give the pudding a good stir and serve chilled as a healthy breakfast or dessert.

Notes

• For a thicker pudding, increase chia seeds to ⅓ cup.
• Adjust sweetness by using more or less maple syrup according to taste.
• Use canned pumpkin purée, not pumpkin pie filling, for best results.
• The pudding can be stored covered in the refrigerator for up to 5 days.
• Optional toppings: nuts, seeds, coconut flakes, or fresh fruit for added texture and flavor.

Keywords: pumpkin chia pudding, pumpkin dessert, healthy pudding, no-cook pudding, vegetarian pumpkin recipe, chia seed pudding, autumn recipes