Description
This Pumpkin Chia Seed Pudding is a creamy, nutrient-dense breakfast or snack option that combines the rich flavors of pumpkin and warm pumpkin pie spice with the nutritious boost of chia seeds. Naturally sweetened with maple syrup and made with your choice of milk, this pudding is a perfect make-ahead, no-cook treat that is wholesome and delicious.
Ingredients
Scale
Ingredients
- 1 cup milk of choice (dairy or plant-based)
- 1/2 cup pumpkin puree, not pumpkin pie filling
- 1–2 tablespoons maple syrup, or to taste
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 1/4 cup chia seeds
Instructions
- Combine Ingredients: In a medium bowl, whisk together the milk, pumpkin puree, maple syrup, pumpkin pie spice, and salt until thoroughly combined to create a smooth mixture.
- Add Chia Seeds: Stir in the chia seeds until evenly distributed throughout the pumpkin mixture.
- Let It Set: Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the chia seeds to absorb liquid and thicken the pudding to the desired consistency.
- Stir and Serve: Before serving, stir the pudding well to break up any clumps and ensure a creamy texture. Adjust sweetness if needed by adding extra maple syrup.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for authentic pumpkin flavor without added sugars or spices.
- Maple syrup can be substituted with honey, agave, or your preferred sweetener.
- Feel free to use any milk type, such as almond, oat, coconut, or cow’s milk.
- This pudding can be stored in the refrigerator for up to 4 days in an airtight container.
- Add toppings like nuts, seeds, or fresh fruit just before serving for extra texture and flavor.
Keywords: Pumpkin chia pudding, healthy breakfast, pumpkin recipes, no-cook pudding, fall breakfast ideas, vegetarian pudding