Pumpkin Chia Pudding is the perfect healthy breakfast for fall! Just combine 6 simple ingredients, refrigerate and enjoy all week.
This recipe is a spin off my super popular vanilla chia pudding.
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As someone who has to go to work, I do appreciate a grab and go breakfast. Even if it is a one minute walk from the house to the studio.
I have said it numerous times, I am not a morning cook.
This pumpkin chia pudding recipe is my go-to these past 2 weeks. It is the most simple recipe on the planet but I have been testing it to achieve just a perfect ratio for consistency and just a subtle sweetness.
Great success! On mornings when I feel like life could be better (JK), I top it with whipped cream. Just a tad. On other days a dollop of Greek yogurt tastes heavenly and adds a boost of extra protein.
Let’s make it!
Why You Will Love It
- Health benefits: Pumpkin is full of vitamin A and beta-carotene. Chia is a great source of omega 3 fatty acids and plant-based protein. Both are full of fiber and antioxidants. This pumpkin chia pudding is also dairy free and gluten free.
- Tastes like pumpkin pie: Just so much better for you!
- Requires no cooking: A breakfast you don’t have to turn on any appliance for.
- Versatile: Grab-and-go breakfast in the morning, ready snack at work, or dessert with whipped cream.
Ingredients for Pumpkin Chia Pudding
Here are 6 simple ingredients you will need to make this pumpkin chia pudding recipe:
- Chia seeds: You can use either black chia seeds or white chia seeds. Just make sure they are whole and not ground.
- Milk: Any plant-based milk like oat milk, almond milk, soy milk or coconut milk (not from a can) or dairy milk works. My choice is unsweetened vanilla almond milk because less sugar and more flavor. I also love Califia!
- Canned pumpkin puree: Make sure to read the label and look for “pure pumpkin” or “pumpkin puree”. Stay away from “pumpkin pie filling” as it has added sugar and seasonings. Or you can also take roasted whole pumpkin flesh and puree it.
- Sweetener: I like to use maple syrup because it dissolves fast and tastes good. You can also use honey, agave or even sugar.
- Pumpkin pie spice: Store-bought or if you have a hard time to find one like me, make pumpkin pie spice substitute in 3 minutes at home.
- Vanilla extract: Combined with pumpkin spice and maple syrup it makes this pumpkin chia pudding taste a 10 out of 10. Trust me!
How to Make Pumpkin Chia Pudding
Here is a step-by-step overview how to make pumpkin chia pudding using 3 simple steps:
In a medium size bowl, add milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla and chia seeds.
It can be any glass bowl and cover it with plastic wrap or a storage container with a lid. Alternatively, you can divide pumpkin chia pudding mixture between three individual jars of at least 6 oz each.
Stir well with a spoon or fork, let it sit for 3 minutes and stir once more. Stirring twice will prevent the lumps.
By the time you stir second time, chia seeds will already absorb some of the liquids.
Refrigerate overnight or for at least 6 hours.
And here is what your pumpkin chia seed pudding will look like in the morning.
Expert Tips & FAQs
- Blend it: You want to use whole chia seeds and not ground chia seeds to avoid bitter taste and unpleasant texture.
- Replace pumpkin puree with another puree: Sweet potato puree and butternut squash puree have similar flavor profile, color and moisture level. Also mashed leftovers of healthy baked apples will work amazing.
- Too thick or runny: Add a little bit of milk and stir. Or use 1 1/4 cups milk next time.
- Toppings ideas: I treat this pumpkin chia pudding as yogurt. Top with healthy granola or chopped pecans and a sprinkle of cinnamon. Drizzle with almond butter or add whipped cream. As for the fruit topping, sliced figs or chopped apples or pears would taste amazing!
The beauty of any chia pudding is how well it stores, making it perfect for meal prep. Refrigerate in an airtight container or individual jars for up to 5 days.
Yes. Just make sure there is room in the container for pudding to expand. Then thaw in the fridge overnight.
More Chia Pudding Recipes
- Chocolate chia pudding
- Chocolate banana chia pudding
- Banana chia seed pudding
- Mango chia seed pudding
- Matcha chia seed pudding
- Coconut milk chia seed pudding
- Strawberry chia pudding
More Pumpkin Recipes
Pumpkin Chia Pudding
Ingredients
- 1 1/2 cups almond milk unsweetened
- 3/4 cup pumpkin puree not pumpkin pie filling
- 3 tbsp maple syrup or honey
- 2 tsp pumpkin pie spice
- 1 tsp pure vanilla extract
- 6 tbsp chia seeds
- Whipped cream or Greek yogurt for topping
Instructions
- In a bowl, add milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla and chia seeds.
- Stir well with a spoon or fork, let sit for 3 minutes and stir once more.
- Refrigerate overnight or for at least 6 hours.
- When ready to eat, give a stir and top with whipped cream or Greek yogurt.
Notes
- Store: Refrigerate for up to 5 days.
- Whole chia seeds: You want to use whole and not ground chia seeds to avoid bitter taste and unpleasant texture.
- Milk: Best and popular choice is plant-based milk from a carton. You can also use dairy milk.
- If your chia pudding is lumpy in the morning: Stir it well with a fork. It happens.
- Too thick or runny: Add a little bit of milk and stir. Or use 1 1/4 cups milk next time.
This is amazing. I topped it with almonds and a cut up apple for a perfect fall breakfast.
Yum sounds so seasonally good!
This sounds absolutely amazing! I can’t believe I didn’t even think of this myself. I have a can of pumpkin puree in my cupboard … now I know what I am going to do with it! 🙂
Yeah! Enjoy!
Loved the fall vibes in this easy chia pudding, added the whipped topping for a healthy dessert! Yum!
So glad you enjoyed it!
Serving size is 1 gram, or 1 cup?
Sorry about the ‘g’ being there in the serving size. The nutritions is calculated for a single serving. The recipe serves 3, so 1/3 of the whole recipe.