Pumpkin Chia Pudding
User Reviews
4.4
Pumpkin Chia Pudding
Description
This Pumpkin Chia Pudding is made by stirring chia seeds into almond milk along with pumpkin puree, maple syrup, almond butter, pumpkin pie spice, and optional vanilla. The chia seeds absorb the liquid and swell during soaking, resulting in a thick, silky pudding with a slightly gelled texture.
The pumpkin puree and pie spice provide a spiced, earthy flavor profile characteristic of fall desserts, while almond butter adds a subtle nutty richness. The pudding is served cold after a minimum of three hours' refrigeration, and can be garnished with coconut whipped cream and additional toppings like pecans or granola for texture contrast.
This pudding works well as a make-ahead breakfast or snack due to its satisfying texture and warming spices and can be stored refrigerated for several days. It is naturally plant-based and gluten-free based on the ingredients used.
The recipe allows ingredient swaps such as alternative nut butters or sweeteners, and a variation with coconut milk is noted for those wanting a different creamy base and toppings.
Ingredients
- 6 Tablespoons chia seeds (I used white chia seeds)
- 1½ cups almond milk or cashew milk or oat milk; unsweetened assumed
- ½ cup pumpkin puree canned or homemade
- 1 Tablespoon maple syrup
- 1 Tablespoon almond butter
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla optional
- Coconut whipped cream toppings; chopped pecans; and/or granola
- pecans
- granola
Instructions
- Stir together chia seeds, milk, pumpkin, maple syrup, almond butter, pumpkin pie spice and vanilla (if using) in a bowl.
- Let mixture soak for 5 minutes. Give it another stir to break up any clumps and divide mixture evenly between three containers.
- Cover and refrigerate for at least 3 hours or overnight. You’ll want to wait until you’re ready to serve the chia pudding before adding your toppings.
- When you're ready to enjoy, top chia pudding with coconut whipped cream, and a sprinkle of cinnamon. You can also add granola, chopped pecans and /or an extra drizzle of almond butter.
- Store leftovers in an air-tight container in the fridge for up to 4-5 days.
Notes
- Maple syrup can be replaced with another liquid sweetener if preferred.
- Almond butter may be substituted with other nut or seed butters, such as cashew butter.
- A coconut milk version of this pudding is available by swapping almond milk with canned coconut milk and topping with toasted coconut and almond butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Serving | 1/3 of recipe (without toppings) | |
| Calories | 195kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 100mg | 4% |
| Potassium | 311mg | 7% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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