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This pumpkin chia pudding recipe is made overnight for easy grab-and-go breakfasts! It's filled with healthy vegan ingredients: almond milk, pumpkin purée, maple syrup, and pure vanilla extract. 
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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.
Prep Time5 minutes
Inactive time3 hours
Total Time3 hours 5 minutes
Course: Breakfast
Cuisine: American
Keyword: pumpkin chia pudding
Servings: 2
Author: Natasha Bull

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.

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