Pumpkin Chia Pudding

Pumpkin Chia Pudding is this amazing breakfast that I make when fall hits. You could think of it like one of those fancy cafe treats, but its actually super easy to make at home. We just mix some chia seeds with pumpkin and milk, then let it sit overnight. It has this creamy texture that tastes like autumn in a jar. Why not try making some this weekend? But also, it works great as a snack or dessert too.

Why Pumpkin Chia Pudding is a Fall Favorite

I love how this recipe brings together all the cozy fall flavors we crave. The pumpkin gives it that warm, comforting taste while the spices make your kitchen smell incredible. Plus, you can make it ahead of time, which saves me so much hassle during busy mornings.

The Surprising Health Benefits of Chia Seeds

Chia seeds are tiny nutritional powerhouses packed with fiber, protein, and omega-3 fatty acids. They help keep you full for hours and give you steady e they soak up liquid, they create this gel-like texture that makes the pudding naturally thick and satisfying.

Ingredients You’ll Need

• 6 tablespoons chia seeds (I use white chia seeds)
• 1½ cups plant-based milk (almond, cashew, or oat milk work great)
• ½ cup canned pumpkin puree
• 1 tablespoon maple syrup
• 1 tablespoon almond butter
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract (optional)
• Toppings: coconut whipped cream, chopped pecans, granola

How to Make Pumpkin Chia Pudding (Step-by-Step)

Step 1: Mix all your ingredients together in a large bowl. I like to whisk everything really well to make sure the pumpkin and almond butter blend smoothly with the milk.

Step 2: Let the mixture sit for 5 minutes, then give it another good stir. This helps break up any chia seed clumps that might form.

Step 3: Divide the mixture between three small jars or containers. Cover them and pop them in the fridge.

Step 4: Chill for at least 3 hours, but overnight works best. The chia seeds need time to absorb the liquid and create that pudding-like texture.

Step 5: When you’re ready to eat, add your favorite toppings and enjoy!

Easy Flavor Boosts & Variations

Try adding a pinch of cinnamon or nutmeg for extra warmth. You can also swap the almond butter for peanut butter or sunflower seed butter. For a richer taste, add a tablespoon of cocoa powder to make it chocolatey.

Serving & Topping Inspiration

I love topping mine with crunchy granola and a dollop of coconut whipped cream. Chopped pecans or walnuts add a nice crunch, while a drizzle of extra maple syrup makes it feel like dessert. Fresh berries also work beautifully for added color and flavor.

Tips to Get It Just Right

Make sure to stir the mixture well after the first 5 minutes – this prevents clumpy chia seeds. If your pudding seems too thick the next day, just stir in a splash more milk. Too thin? Add a few more chia seeds and let it sit for another hour.

Storage Tips & Shelf Life

Keep your Pumpkin Chia Pudding covered in the fridge for up to 3 days. I like to make a batch on Sunday and have breakfast ready for the first half of the week. Just add fresh toppings right before eating to keep everything crisp.

Smart Substitutions & Customization Options

You can use any plant milk you have on hand – even coconut milk from a can for extra richness. Replace maple syrup with honey, agave, or your favorite sweetener. If you don’t have pumpkin pie spice, mix together cinnamon, nutmeg, ginger, and a pinch of cloves.

FREQUENTLY ASKED QUESTIONS

Can I use fresh pumpkin instead of canned?
A: Yes! Just make sure to cook and puree it first until it’s smooth and creamy.

How long does it take for chia seeds to thicken?
A: You’ll see some thickening after 30 minutes, but 3+ hours gives you the best pudding texture.

Can I make this without sweetener?
A: Absolutely! The pumpkin adds natural sweetness, or you can rely on sweet toppings like fruit.

What if I don’t like the texture of chia seeds?
A: Try blending the finished pudding for a smoother consistency, though you’ll lose some of the fiber benefits.

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