Pumpkin Chia Pudding

This pumpkin chia pudding recipe is a healthy way to get your pumpkin pie fix! Perfect for breakfast, dessert, or a snack. An easy overnight recipe.

How to make chia pudding

Add the chia seeds, almond milk, maple syrup, pumpkin pie spice, pumpkin purée, and vanilla to a bowl. Whisk together. Either transfer the mixture to a mason jar or cover the bowl and let it set in the fridge for at least 3-4 hours, or overnight.

The hardest part is waiting for this vegan pumpkin pudding to set!

Chia seeds are interesting little things. They absorb a lot of liquid - 9-12 times their volume, in fact. Why eat chia seeds? They're reportedly rich in antioxidants, omega-3 fatty acids, and fiber, iron, and calcium.

This pumpkin breakfast chia pudding recipe is the ideal grab-and-go breakfast. Just store it in containers that are easily portable e.g. small mason jars, and take them to work/school/etc.

Ch-ch-ch-ch-chia! I can't be the only one that gets the Chia Pet jingle stuck in my head when I think about chia seeds right?!

Anyway. This healthy pumpkin pudding recipe isn't too sweet. I suggest giving it a quick taste and adding more maple syrup (or honey) to sweeten it up a bit if you prefer.

Hope you enjoy this pumpkin pie chia breakfast pudding recipe!

Pumpkin Chia Pudding

This pumpkin chia pudding is a healthy way to get your pumpkin pie fix! Perfect for breakfast, dessert, or a snack. An easy overnight recipe.

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Prep Time 5 minutes mins

Inactive time 3 hours hrs

Total Time 3 hours hrs 5 minutes mins

Course Breakfast

Cuisine American

Servings 2

Cook ModePrevent your screen from going dark

Ingredients

 

• ▢ 3 tablespoons chia seeds (I used white ones)
• ▢ 1 cup almond milk (I used unsweetened)
• ▢ 4 tablespoons pumpkin purée (not pumpkin pie filling)
• ▢ 1/4 teaspoon pure vanilla extract
• ▢ 1/2 teaspoon pure maple syrup
• ▢ 1/8 teaspoon pumpkin pie spice

Instructions

 

• Add all ingredients to a bowl and whisk together.
• Either cover the bowl or transfer into sealed containers (such as one larger or 2 smaller mason jars) and refrigerate for at least 3-4 hours. I prefer to refrigerate overnight.
• Before serving, give the pudding a quick stir.

Notes

• The pumpkin spice is fairly subtle in here... I didn't want it to be overpowering. With that said, feel free to double it if you would like the taste to be stronger. I also didn't make it too sweet. Add more sweetener if you wish.

Keyword pumpkin chia pudding

Author Natasha Bull

You may also like my pumpkin pie breakfast popsicles or my healthy pumpkin chocolate chip muffins.