Pumpkin Chia Pudding
Pumpkin Chia Pudding is sweet, spiced, and everything nice! This healthier breakfast option gives you all the fall flavor you’re craving and with plenty of nutritional benefits. You only need 7 simple ingredients and about 5 minutes of prep time to whip up this super easy recipe!
Pumpkin Chia Pudding
I’ve done it! I’ve officially found the very best Thanksgiving breakfast. It’s got all of the fall flavor I’m craving but it doesn’t weigh me down. I can’t eat anything too heavy on Thanksgiving morning, because I know that I have such a huge meal coming later that day. Pumpkin chia pudding gets the job done! The chia seeds help keep you full while the sweet and spiced pumpkin flavor really hits the spot.
Chia seeds are loaded with fiber, protein, healthy fats, calcium, iron and more. They’re one of my favorite superfoods, and not just because they’re loaded with pretty much everything my body needs… But also because they can be dressed up so deliciously! This easy recipe takes chia seeds and turns them into the most delicious pumpkin pudding. This might just be the healthiest breakfast/dessert you ever have!
Pumpkin puree, low fat milk, maple syrup, pumpkin pie spice and vanilla extract create the very best flavor in this chia pudding recipe. Plus, you can always adjust the ingredients a little bit to best fit your needs. I like adding a little extra dash of pumpkin pie spice on top of my serving to really enhance that fall flavor I love so much! Oh, and you can’t forget the whipped cream to really seal the deal on the pumpkin pie experience.
How to Make Pumpkin Chia Pudding
You only need a few times to prepare this pumpkin chia pudding recipe! After that, just toss it into the fridge and enjoy the next morning. So easy!
- Make the pumpkin mixture. Whisk together the pumpkin puree, milk, maple syrup, pumpkin pie spice and vanilla extract until smooth.
- Add the seeds. Stir in the chia seeds and a pinch of salt.
- Chill. Cover the container and refrigerate until it’s thickened. It should be good within an hour. I like to make it the night before then enjoy it for breakfast!
- Enjoy! Divide your pumpkin chia pudding topped with whipped cream (if desired).
Here’s what you need to make the very best pumpkin spice chia pudding! Keep scrolling to the bottom of this page for more detailed measurements:
- Pumpkin Puree – I love using homemade pumpkin puree in recipes like this.
- Milk – Low fat milk is what I use. You can use another type of milk if you’d prefer.
- Maple Syrup – Pure maple syrup is definitely preferred over pancake syrup! It will create the best sweet flavor.
- Pumpkin Pie Spice – I always have homemade pumpkin pie spice on my spice rack. It’s the best!
- Vanilla Extract – This adds some delicious depth to that sweet flavor.
- Chia Seeds – If you have any left over, use them to make more chia pudding recipes like spiced coconut chia pudding, peanut butter banana chia pudding, or chocolate chia seed pudding.
- Salt – Just a small pinch of kosher salt is all you need.
Chia pudding is the ideal make-ahead recipe! It’ll stay fresh for up to 5 days when kept in an airtight container in the fridge. You can keep it in separate containers (best for meal prepping) or in one big container. Just make sure that if you use a spoon to scoop some out that it’s clean, because any new bacteria introduced to the chia pudding may cause it to spoil.
I do not recommend freezing pumpkin chia pudding.
Enjoy more of my favorite pumpkin breakfast recipes!
Get the Recipe: Pumpkin Chia Pudding Recipe
- 1/2 cup pumpkin puree
- 1 cup low fat milk
- 2 tablespoons maple syrup
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/4 cup chia seeds
- 1/8 teaspoon kosher salt
- 1 mixing bowl
- In a large bowl, whisk together the pumpkin, milk, maple syrup, pumpkin pie spice and vanilla until smooth.
- Stir in the chia seeds and salt mixing well to combine.
- Cover and refrigerate until the pudding has thickened, approximately 1 hour.
- Divide evenly between four 4 ounce bowls and top with whipped cream, if desired.