Pumpkin Chia Pudding

Anne Newgent

5 from 1 vote

This creamy, spiced pumpkin chia pudding is the ultimate fall breakfast packed with fiber, protein, and comforting flavor in every bite. Quick to prep and perfect for meal prep!

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Prep Time 5

Total Time 3

Servings: 3 servings

Course: Breakfast, Snack

Cuisine: American, Fall-Inspired

Calories: 195

Ingredients Method Notes

Ingredients

For the Base

6 tablespoons chia seeds white chia seeds preferred for lighter look
1.5 cups unsweetened almond milk cashew or oat milk also work well
0.5 cup pumpkin puree canned or homemade

For Flavor and Sweetness

1 tablespoon maple syrup adds natural sweetness
1 tablespoon almond butter for richness and a nutty touch
1 teaspoon pumpkin pie spice warm and cozy flavor
1 teaspoon vanilla extract optional but adds depth

Optional Toppings

coconut whipped cream
chopped pecans
granola

Method

In a medium mixing bowl, combine the chia seeds, almond milk, pumpkin puree, maple syrup, almond butter, pumpkin pie spice, and vanilla extract if using. Stir thoroughly until well mixed.
Let the mixture rest for five minutes to let the chia seeds start absorbing liquid.
After five minutes, stir again to break up any clumps. Divide the mixture into three small jars or containers.
Cover each container and refrigerate for at least three hours, or overnight for a thicker texture.
When ready to serve, stir gently and add toppings like coconut whipped cream, chopped pecans, or granola.
Store any leftovers in the fridge for up to five days.

Notes

For a smoother texture, blend the mixture after the initial soak. Add a shot of espresso for a pumpkin spice latte twist or a scoop of protein powder for a post-workout version. Store in airtight containers and stir well before eating if chilled overnight.

Nutrition Facts

(Per Serving – Approx. 1/3 of Recipe)