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Pumpkin Chia Seed Pudding

Pumpkin Chia Seed Pudding: A Creamy Fall Delight

This Pumpkin Chia Seed Pudding is a delicious and convenient breakfast or snack, perfect for busy mornings and packed with fall flavors.
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Prep Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 1 cup pumpkin puree 100% puree, not pie filling
  • 1 cup almond milk or your favorite plant-based milk
  • 2 tablespoons maple syrup or agave syrup/honey
  • 1 teaspoon pumpkin pie spice or a mix of cinnamon, nutmeg, and ginger
  • 1/2 teaspoon cinnamon optional but recommended
  • 1/4 cup chia seeds adds thickness and nutrition

Equipment

  • medium-sized bowl or jar

Method
 

Step-by-Step Instructions
  1. In a medium-sized bowl or jar, mix together pumpkin puree, almond milk, and maple syrup until smooth.
  2. Add pumpkin pie spice and cinnamon to the mix, stirring gently to combine them.
  3. Gradually sprinkle in chia seeds, stirring continuously to ensure even distribution and avoid clumping.
  4. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the chia seeds to absorb liquid.
  5. After chilling, stir the pudding to check consistency, adding a splash of almond milk if too thick.
  6. Scoop into bowls or jars and top with fruits, nuts, or granola before serving.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 0.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 5gSodium: 150mgPotassium: 200mgFiber: 8gSugar: 6gVitamin A: 900IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Mix chia seeds well to prevent clumping and allow pudding to chill overnight for the best texture. Store it in airtight containers for up to 3-4 days or freeze in portions for up to 2 months.

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