Print

Pumpkin Pie Chia Pudding Recipe

Pumpkin Pie Chia Pudding Recipe
Print Recipe

★★★★★

4.8 from 8 reviews

This Pumpkin Pie Chia Pudding is a creamy, naturally sweetened breakfast packed with the warm flavors of fall spices and nutritious pumpkin purée. Made with chia seeds and almond milk, it offers a rich source of fiber, plant-based protein, and omega-3s, making it a nourishing and delicious way to start your day. The pudding sets overnight into a smooth, spiced treat that can be enjoyed cold or gently warmed, topped with coconut whipped cream, nuts, or your favorite crunchy extras.

Ingredients

Scale

Main Ingredients

  • ½ cup chia seeds
  • 2 cups unsweetened almond milk (or any milk of choice)
  • ⅓ cup pumpkin purée (not pumpkin pie filling)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • Pinch of salt

Optional Toppings

  • Coconut whipped cream
  • Crushed pecans or walnuts
  • Extra cinnamon
  • Greek or coconut yogurt
  • Granola

Instructions

  1. Mix the Ingredients: In a mixing bowl, whisk together the almond milk, pumpkin purée, maple syrup, vanilla extract, cinnamon, nutmeg, ground cloves, and a pinch of salt until the mixture is smooth and well combined.
  2. Add the Chia Seeds: Stir in the chia seeds thoroughly, then let the mixture rest for 10 minutes. After 10 minutes, stir again to break up any clumps and ensure even thickness.
  3. Chill Overnight: Cover the bowl or transfer the mixture into airtight containers or mason jars. Refrigerate for at least 4 hours, preferably overnight, to allow the pudding to thicken and develop its creamy texture.
  4. Top and Serve: Before serving, stir the pudding well. Enjoy it chilled or warmed gently in the microwave or on the stove. Add optional toppings like coconut whipped cream, crushed nuts, extra cinnamon, yogurt, or granola for added flavor and texture.

Notes

  • Use pure pumpkin purée to avoid added sugars and artificial spices found in pumpkin pie filling.
  • Stir the chia pudding mixture twice during the first 15 minutes after mixing to prevent clumping.
  • Adjust sweetness by adding more or less maple syrup according to taste.
  • For creamier texture, substitute part of the almond milk with full-fat coconut milk or yogurt.
  • This pudding can be made up to 5 days ahead and stored in airtight containers in the refrigerator.
  • Freeze is not recommended as it may alter the texture after thawing.
  • For added protein, mix in a scoop of vanilla protein powder or Greek yogurt.
  • Nut-free variation: omit nuts and use seed toppings like sunflower or pumpkin seeds.
  • To reduce sugar, replace maple syrup with monk fruit sweetener or stevia drops.
  • Add extra warming spices like ground ginger or allspice for a spicier flavor profile.

Nutrition

Keywords: pumpkin pie chia pudding, pumpkin chia pudding, healthy chia pudding, fall breakfast recipes, vegan pumpkin pudding, gluten-free pudding

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