Description
This creamy pumpkin chia pudding tastes like fall in a jar. Mix pumpkin, warm spices, and almond butter with chia seeds for a filling breakfast that’s ready when you wake up. This healthy pumpkin chia pudding is perfect for busy mornings and tastes like a treat.
Ingredients
Scale
- 6 tablespoons chia seeds (white or black)
- 1½ cups almond milk
- ½ cup canned pumpkin puree
- 1 tablespoon maple syrup
- 1 tablespoon almond butter
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract (optional)
- Coconut whipped cream (optional, for topping)
- Chopped pecans (optional, for topping)
- Granola (optional, for topping)
- Cinnamon (optional, for topping)
Instructions
- Mix all ingredients: Combine 6 tablespoons chia seeds, 1½ cups almond milk, ½ cup pumpkin puree, 1 tablespoon maple syrup, 1 tablespoon almond butter, 1 teaspoon pumpkin pie spice, and 1 teaspoon vanilla in a bowl. Whisk until smooth.
- Wait a bit: Let the pumpkin chia pudding mixture sit on the counter for 5 minutes. Observe the chia seeds beginning to absorb the liquid and swell.
- Stir again: Give the mixture another good stir to break up any clumps and ensure the chia seeds are evenly distributed, preventing them from settling at the bottom.
- Fill jars: Divide the pumpkin chia pudding mixture equally among three jars. You can eyeball it or measure for precise portions of this easy pumpkin chia pudding.
- Refrigerate and set: Cover the jars and refrigerate for at least 3 hours. For a thicker, creamier overnight pumpkin chia pudding, refrigerate overnight. This allows the chia seeds to fully hydrate.
- Top and serve: Right before enjoying your healthy pumpkin chia pudding, add optional toppings like coconut whipped cream, chopped pecans, granola, and a sprinkle of cinnamon. Enjoy the cozy fall flavors of this spiced pumpkin chia pudding.
Notes
- You can swap maple syrup for honey, agave, or stevia. Taste as you go to adjust sweetness.
- Any nut butter works well; try cashew, peanut, or sunflower seed butter instead of almond butter for a different flavor in your pumpkin seed pudding with chia.
- For a coconut flavor, use one 15-oz can of coconut milk instead of almond milk and sprinkle toasted coconut on top of your chia pudding with pumpkin flavor.
- If your pumpkin chia pudding is too runny after setting, stir in more chia seeds and let it chill longer until it thickens.
- Store leftover pumpkin chia pudding covered in the fridge for up to 5 days. Add fresh toppings each time you serve.
- This recipe is naturally gluten-free and dairy-free, making it a great gluten-free pumpkin chia pudding option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: unknown
- Sodium: unknown
- Fat: unknown
- Saturated Fat: unknown
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: unknown
- Fiber: unknown
- Protein: unknown
- Cholesterol: unknown