This Pumpkin Chia Seed Pudding is a healthy breakfast dish that will remind you of all the amazing flavors of a pumpkin spice latte. Make this delicious no-cook breakfast using my easy recipe (gluten-free, refined sugar-free, and can be made vegan).
You can also try my Pumpkin Spice Granola or Pumpkin Pie Smoothie for a healthy breakfast.
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About Pumpkin Chia Pudding
Pumpkin Chia Seed Pudding is a healthy and delicious breakfast or dessert recipe made using real pumpkin, milk, chia seeds, and pumpkin pie spice.
This quick, no-cook recipe has a mousse-like consistency and it comes together in just 5 minutes of active working time.
It is gluten-free, refined sugar-free, nut-free, and can be made vegan or dairy-free as well.
The recipe to make this Pumpkin Spice Latte Chia Pudding is inspired by my Pumpkin Chai Latte recipe. Serve it for a healthy fall or Thanksgiving breakfast, snack, or dessert.
You can meal prep it too. Double or triple the recipe and transfer in individual covered mason jars (glass jars) and refrigerate for up to 4-5 days. Just grab one jar and you can have it on the go.
Here are some more healthy breakfast recipes that you may like
Ingredients
This recipe comes together using a few simple ingredients that are available at any grocery store.
Chia Seeds are the star ingredient of this pumpkin pie chia pudding recipe. You can use white chia seeds or black chia seeds, that’s totally up to you.
Pumpkin Puree – Make it at home using my homemade pumpkin puree recipe or buy a can.
You can replace pumpkin puree with butternut squash or sweet potato puree too.
Pumpkin Pie Spice – Make it at home using my pumpkin pie spice recipe or buy a bottle.
Milk – I like to use whole milk (full-fat milk) to make this pudding as it makes it super creamy. However, you can use skim, low-fat or plant-based milk (non-dairy milk) too.
Maple Syrup – Sweeten the pudding with maple syrup. You can also use honey, coconut sugar, or agave nectar.
Vanilla Extract – Adds a subtle sweetness with a hint of beautiful aroma.
You can add your favorite protein powder to make this pumpkin pudding healthier.
How To Make Pumpkin Chia Seed Pudding
In a medium mixing bowl, whisk to combine
- 1 cup whole milk
- ½ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 2 tablespoon maple syrup
Add ¼ cup chia seeds to the bowl and whisk again to incorporate the seeds.
Tip – I find that using a wire whisk to mix in the chia seeds is the most effective, as they can sometimes clump together if you only use a spoon to mix.
Cover the bowl with a tight-fitting lid and refrigerate for 4-5 hours or until the pudding is thickened.
Add more milk if the pudding has thickened a lot. Check for sweetness and add more sweetener if needed.
Transfer the pudding to individual serving bowls and top with whipped cream, fresh fruits, chopped nuts, or a sprinkle of ground cinnamon. Serve chilled!
Pro Tips By Neha
Check chia seeds before adding them to make sure they are not rancid. Rancid chia seeds will have an unpleasant smell and taste
Toasting the seeds before adding them to the pudding will enhance their flavor.
Pumpkin puree can be replaced with other pureed fruits or vegetables like sweet potato, carrots, or squash.
If you do not like the texture of soaked chia seeds, then blend the pudding in a high-speed blender before chilling.
Frequently Asked Questions
To make this pudding vegan, replace dairy milk with any plant-based milk like almond milk, soy milk, oat milk, cashew milk, or coconut milk. All the other ingredients are vegan-friendly.
Yes, you can. In this case, skip adding any additional sweetener and pumpkin pie spice as the pumpkin pie filling has them both.
Serving Suggestions
It is a light, fluffy, and healthy pudding that can be served for your fall breakfast, snack, or a guilt-free healthy dessert.
Top the healthy pumpkin chia pudding with your favorite fresh fruits, whipped cream, or a sprinkle of cinnamon powder.
You can also top it with some Pumpkin Spice Granola for a nice crunch.
Healthy fats like nut butter (almond butter, pistachio butter, etc), toasted and chopped nuts (pecans, walnuts, pistachios, almonds, hazelnuts, etc), and toasted seeds (pumpkin seeds, hemp seeds, flax seeds, sunflower seeds) are also great topping options.
Freezing the pudding into popsicles and enjoying it on a hot day is also a great idea! It can be a healthy treat for your guests as well.
Storage Suggestions
Pumpkin and chia seed pudding will last for 4-5 days in the refrigerator in an airtight container. Do not freeze it as the texture will change once thawed.
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Recipe Card
Easy Pumpkin Chia Seed Pudding Recipe
Ingredients
- 1 cup milk (whole, skim, low-fat or plant-based)
- ½ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 2 tablespoons maple syrup (or honey)
- ½ teaspoon vanilla extract
- ¼ cup chia seeds (black or white)
Instructions
- In a medium mixing bowl, whisk to combine milk, pumpkin puree, pumpkin pie spice, vanilla extract, and maple syrup.
- Add chia seeds to the bowl and mix again to incorporate the seeds.
- Tip – I find that using a wire whisk to mix in the chia seeds is the most effective, as they can sometimes clump together if you only use a spoon to mix.
- Cover the bowl with a tight-fitting lid and refrigerate for 4-5 hours or until the pudding is thickened.
- Add more milk if the pudding has thickened a lot. Check for sweetness and add more sweetener if needed.
- Transfer the pudding to individual serving bowls and top with whipped cream, fresh fruits, chopped nuts, or a sprinkle of ground cinnamon. Serve chilled!
Did you make this recipe? Let me know!