Pumpkin Chia Seed Pudding Recipe
This Pumpkin Chia Seed Pudding is a delicious breakfast dish that evokes the amazing flavors of a pumpkin spice latte. Create this delicious no-cook breakfast using my easy recipe (gluten-free, refined sugar-free, and vegan-friendly).
You can also try my Pumpkin Spice Granola or Pumpkin Pie Spice Smoothie for a yummy breakfast.
About Pumpkin Chia Pudding
Pumpkin Chia Seed Pudding is a 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 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.
The recipe to make this Pumpkin Spice Latte Chia Pudding is inspired by my Pumpkin Spice Chai Tea Latte recipe. Serve it for a fall or Thanksgiving breakfast, snack, or dessert.
You can meal prep it, too. Double or triple the recipe, transfer it to individual covered mason jars (glass jars), and refrigerate it for 4-5 days. Simply grab one jar, and you can take it with you on the go.
Ingredients
This recipe combines a few simple ingredients 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.
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 also use skim, low-fat, or plant-based milk (non-dairy milk).
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.
How To Make Pumpkin Spiced Chia Seed Pudding
In a medium mixing bowl, combine the following ingredients and whisk until well blended.
- 1 cup whole milk
- ½ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 2 tablespoon maple syrup
Add ¼ cup of chia seeds to the bowl and whisk again to incorporate them.
Tip – I find that using a wire whisk to mix in the chia seeds is the most effective method, as they can sometimes clump together if you only use a spoon.
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 the chia seeds before adding them to ensure 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, such as sweet potatoes, carrots, or squash.
If you do not like the texture of soaked chia seeds, blend the pudding in a high-speed blender before chilling.
Frequently Asked Questions
To make this pudding vegan, replace dairy milk with a plant-based (dairy free) milk alternative, such as 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 sweetener and pumpkin pie spice, as the pumpkin pie filling has them both.
Serving Suggestions
It is a light pudding that can be served for your fall breakfast, snack, or a guilt-free dessert.
Top the 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.
Good 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 great!
Storage Suggestions
Pumpkin and chia seed pudding will last 4-5 days in the refrigerator in an airtight container. Do not freeze it; the texture will change once it is thawed.
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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!