This Pumpkin Chia Pudding is easy to make and tastes like a slice of pumpkin pie. It’s perfect for a quick breakfast or afternoon snack!
Why I Love This Pumpkin Chia Pudding
- Easy to make – all you need is five minutes the night before to stir together the chia seeds and pop them in the fridge for an easy breakfast the next morning.
- Incredibly filling – chia seeds are packed with fiber which means this pumpkin chia pudding will keep you feeling full and nourished until lunch.
- It tastes like pumpkin pie – seriously this easy pumpkin chia pudding tastes like a delicious piece of pumpkin pie.
More Reader Favorite Pumpkin Recipes
- The Best Healthy Pumpkin Smoothie
- Pumpkin Pie Dip
- Pumpkin Pie Overnight Oats
- Pumpkin Spice Cold Brew
- Pumpkin Waffles
- Healthy Pumpkin Oatmeal Pancakes
Pumpkin Chia Pudding Ingredients
Chia Seeds: Chia seeds may be little but they are great source of fiber and omega-3 fats. They are also rich in antioxidants, iron, and calcium.
Pumpkin Puree: be sure to grab pure pumpkin puree and not pumpkin pie filling.
Almond Butter: this adds an extra dose of healthy fats and makes the chia pudding extra creamy.
Maple Syrup: this sweetens the chia pudding up a bit.
Almond and Coconut Milk: I love using a combination of both almond and coconut milk but feel free to use just almond milk if you prefer.
Pumpkin Pie Spice: this gives the chia pudding that delicious pumpkin pie flavor.
Vanilla Extract: a little goes a long way to give the chia pudding the perfect touch of vanilla flavor.
Helpful Kitchen Tools
Ways to Customize
- Use a different nut butter – cashew butter or pecan butter will both work well in this recipe. You could also use peanut butter but it will change the flavor.
- Sweeten things up – Feel free to add another tablespoon of honey or maple syrup to your oats if you like your chia seed on the sweeter side.
- Switch up the milk – instead of almond or coconut milk you can switch things up and try using cashew milk or even oat milk.
How to Make Pumpkin Chia Seed Pudding
Step One: Whisk together all of the ingredients except the chia seeds.
Step Two: Add the chia seeds and whisk again until well combined.
Step Three: Pour the mix into a glass storage container and place it in the refrigerator. After a few minutes, give it another stir to make sure everything is evenly combined.
Step Four: Leave the chia pudding in the fridge overnight. In the morning give it a good stir and then top it with whipped cream, cinnamon, and pumpkin seeds.
Topping Ideas
Toppings are one of my favorite parts of chia seed pudding and thankfully there are a wide variety of delicious toppings to choose from. You can go with fresh fruit, more nut butter, nuts and seeds, and so much more.
Here are a few of my favorite topping options:
- Fresh fruit
- Creamy or crunchy peanut butter or other nut butter
- Sliced bananas
- Hemp seeds
- Shredded or flaked coconut
- Sliced nuts
- Granola
- Splash of almond milk
- Fresh fruit jam
- Chocolate chips or cacao nibs
- Whipped cream
How Long Does Chia Pudding Last?
Your chia pudding should last for 3-5 days in an air-tight container in the fridge.
More Delicious Recipes You’ll Love
- Protein Chia Pudding
- Chocolate Almond Butter Chia Pudding
- Vanilla Chia Pudding
- Banana Bread Chia Pudding
I hope you give this Pumpkin Chia Seed Pudding a try! They are so easy to make and delicious! If you do give this recipe a try, let me know! Leave a comment with a star rating below.
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Print
Pumpkin Chia Pudding
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 1x
- Category: Breakfast
- Method: No Cook
- Cuisine: American
- Diet: Gluten Free
Description
This Pumpkin Chia Pudding is easy to make and tastes like a slice of pumpkin pie. It’s perfect for a quick breakfast or afternoon snack!
Ingredients
- 1/4 cup chia seeds
- 1/2 cup almond milk
- 1/2 cup canned coconut milk
- 1/4 cup pumpkin puree
- 1 tablespoons almond butter
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Optional: whipped cream for topping
Instructions
- Whisk together all of the ingredients except the chia seeds.
- Add the chia seeds and whisk again until well combined.
- Pour the mix into a glass storage container and place it in the refrigerator. After a few minutes, give it another stir to make sure everything is evenly combined.
- Leave the chia pudding in the fridge overnight. In the morning give it a good stir and then top it with whipped cream, cinnamon, and pumpkin seeds.
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat
