Pumpkin Pie Chia Pudding
Pumpkin Chia Pudding is great to make ahead for a quick, flavorful fall breakfast. It tastes like pumpkin pie and it only takes a couple of minutes to prep!
Servings: 2
Calories: 304kcal
Equipment
- 12 ounce jar
Ingredients
Pumpkin Chia Pudding
- ¼ cup chia seeds
- ½ cup + 2 tablespoons plant-based milk soy milk or almond milk
- 3 tablespoons pumpkin puree
- 1 tablespoon almond butter or any nut or seed butter
- 1 tablespoon maple syrup or preferred sweetener
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
Pumpkin Pie Topping (optional)
- 1 tablespoons pumpkin puree
- 1 tablespoon almond butter or any nut or seed butter
- 1 tablespoon maple syrup or preferred sweetener
Toppings (optional)
- chocolate chips
- chopped walnuts or pecans, almonds
- granola
- coconut whipped cream
Instructions
- Mix all of the pumpkin chia pudding ingredients together in a jar or small bowl until fully combined.
- Let the mixture sit for a couple minutes then stir again to incorporate any chia seeds that fall to the bottom.
- Add more milk, if desired to make the pudding thinner.
- Place the chia pudding in the refrigerator for at least 2 hours or overnight.
Serving Ideas
- If desired, make the pumpkin pie topping. Mix together the pumpkin puree, nut butter, and maple syrup in a separate bowl, then use it to top your pudding. You can also layer once the pudding is done chilling.
- Add chocolate chips and chopped walnuts just before serving and enjoy!
Notes
See more expert tips, pictures, and variations above for making the best pumpkin chia pudding!
Yield: 2 servings of chia pudding
Storage: Store chia pudding in an airtight container in the refrigerator for up to a week.
Nutrition
Calories: 304kcal | Carbohydrates: 31g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 44mg | Potassium: 421mg | Fiber: 10g | Sugar: 16g | Vitamin A: 4961IU | Vitamin C: 7mg | Calcium: 325mg | Iron: 3mg