Pumpkin Chia Pudding Recipe
Introduction
Pumpkin Chia Pudding is a creamy, dairy-free treat perfect for fall or any time you crave a healthy, flavorful snack. This easy-to-make pudding combines wholesome chia seeds with the warm spices and natural sweetness of pumpkin.
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
- Step 1: In a medium bowl, whisk together the almond milk, pumpkin purée, maple syrup, pumpkin pie spice, and sea salt until smooth.
- Step 2: Stir in the chia seeds until evenly distributed.
- 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. Serve chilled.
Tips & Variations
- Adjust the sweetness by adding more or less maple syrup to suit your taste.
- For added texture, top with chopped nuts or granola before serving.
- Use coconut milk instead of almond milk for a richer flavor.
Storage
Store the pudding in an airtight container in the refrigerator for up to 4 days. Stir well before serving. If the pudding thickens too much, thin it out with a splash of almond milk.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this recipe?
Yes, pure canned pumpkin purée works perfectly. Just make sure it’s 100% pumpkin and not pumpkin pie filling, which contains added sugar and spices.
How long does chia pudding last in the fridge?
Chia pudding will stay fresh for up to 4 days when stored properly in the refrigerator. Always check for any off smells or changes in texture before eating.
PrintPumpkin Chia Pudding Recipe
A creamy and nutritious Pumpkin Chia Pudding that combines wholesome chia seeds with seasonal pumpkin purée, blended with warm pumpkin pie spices and sweetened lightly with pure maple syrup. This no-cook, make-ahead pudding is perfect for a healthy breakfast or a guilt-free dessert.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
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
- Mix Wet Ingredients: In a medium bowl, whisk together the almond milk, pumpkin purée, maple syrup, pumpkin pie spice, and sea salt until the mixture is smooth and well combined.
- Add Chia Seeds: Stir the chia seeds into the mixture until they are evenly distributed throughout the liquid base.
- Refrigerate: Cover the bowl with a lid or plastic wrap and refrigerate for at least 4 hours, or overnight, allowing the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
- Serve: Once thickened, stir the pudding if needed and serve chilled. Optionally, top with nuts, seeds, or fresh fruit for added texture and flavor.
Notes
- Adjust the amount of maple syrup to taste for sweetness.
- For a thicker pudding, add more chia seeds or reduce the almond milk slightly.
- This pudding can be stored in the refrigerator for up to 3 days.
- Use fresh pumpkin purée or canned 100% pumpkin purée for best flavor.
- Make sure to whisk well before refrigerating to prevent clumps.
Keywords: pumpkin chia pudding, pumpkin pudding, healthy breakfast, vegan pudding, no-cook dessert, chia seed pudding, pumpkin spice
