Pumpkin Chia Pudding

This pumpkin chia pudding recipe is a healthy way to get your pumpkin pie fix! Perfect for breakfast, dessert, or a snack. An easy overnight recipe.

How to make chia pudding

Add the chia seeds, almond milk, maple syrup, pumpkin pie spice, pumpkin purée, and vanilla to a bowl. Whisk together. Either transfer the mixture to a mason jar or cover the bowl and let it set in the fridge for at least 3-4 hours, or overnight.

The hardest part is waiting for this vegan pumpkin pudding to set!

Chia seeds are interesting little things. They absorb a lot of liquid – 9-12 times their volume, in fact. Why eat chia seeds? They’re reportedly rich in antioxidants, omega-3 fatty acids, and fiber, iron, and calcium.

This pumpkin breakfast chia pudding recipe is the ideal grab-and-go breakfast. Just store it in containers that are easily portable e.g. small mason jars, and take them to work/school/etc.

Ch-ch-ch-ch-chia! I can’t be the only one that gets the Chia Pet jingle stuck in my head when I think about chia seeds right?!

Anyway. This healthy pumpkin pudding recipe isn’t too sweet. I suggest giving it a quick taste and adding more maple syrup (or honey) to sweeten it up a bit if you prefer.

Hope you enjoy this pumpkin pie chia breakfast pudding recipe!

No ratings yet

Pumpkin Chia Pudding

By Natasha Bull

This pumpkin chia pudding is a healthy way to get your pumpkin pie fix! Perfect for breakfast, dessert, or a snack. An easy overnight recipe.

Prep: 5 minutes mins

Inactive time: 3 hours hrs

Total: 3 hours hrs 5 minutes mins

Servings: 2

Save RecipeSaved Recipe Pin Recipe Rate Recipe Print Recipe

Ingredients 

0.5x1x2x3x

• ▢ 3 tablespoons chia seeds (I used white ones)
• ▢ 1 cup almond milk (I used unsweetened)
• ▢ 4 tablespoons pumpkin purée (not pumpkin pie filling)
• ▢ 1/4 teaspoon pure vanilla extract
• ▢ 1/2 teaspoon pure maple syrup
• ▢ 1/8 teaspoon pumpkin pie spice

Cook ModePrevent your screen from going dark

Instructions 

• Add all ingredients to a bowl and whisk together.
• Either cover the bowl or transfer into sealed containers (such as one larger or 2 smaller mason jars) and refrigerate for at least 3-4 hours. I prefer to refrigerate overnight.
• Before serving, give the pudding a quick stir.

Notes

• The pumpkin spice is fairly subtle in here... I didn't want it to be overpowering. With that said, feel free to double it if you would like the taste to be stronger. I also didn't make it too sweet. Add more sweetener if you wish.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

You may also like my pumpkin pie breakfast popsicles or my healthy pumpkin chocolate chip muffins.