When you’re looking for a healthy breakfast or snack that’s packed with fall flavor, this easy-to-make Pumpkin Chia Pudding is sure to hit the spot! Just blend the ingredients, let it set in the fridge, and enjoy. This recipe is a perfect grab-and-go breakfast to simplify your morning and give you the energy boost you need for the day. This pumpkin pudding is so creamy and delicious; you might find yourself making it all season long!
Once fall arrives, is there anything better than finding new ways to enjoy the best flavors of the season?
When it comes to autumn flavors, pumpkin is the star of the show, and Pumpkin Chia Seed Pudding is no exception!
For a creamy, delicious, grab-and-go breakfast or snack, it doesn’t get much better than this. The pumpkin and chia seeds combination is just what you need to energize your morning and get the most out of your day.
Best of all, prep can be done in five minutes flat. Place the ingredients in a blender, process, then refrigerate the pudding for a few hours or overnight.
It’s so easy to throw together at night, so you have breakfast waiting for you in the morning. But I also enjoy this Healthy Pumpkin Pudding as an afternoon snack or tasty dessert. After one bite, I think you will love this recipe too!
- Chia Seeds - These little powerhouses are a great source of fiber, antioxidants, and omega-3 fatty acids.
- Almond Milk - Great for vegan, keto, gluten-free, and paleo diets.
- Pumpkin Puree - Make sure you’re using pure pumpkin, not pie filling.
- Pumpkin Pie Spice - Usually a combination of cinnamon, ginger, nutmeg, allspice, and cloves.
- Sweetener - You can use regular sugar, coconut palm sugar, low-carb sweetener, or any other sweetener that works best for you. For Paleo Pumpkin Chia Pudding, you could also use raw honey or maple syrup.
- Salt - A little goes a long way for enhancing the flavor of your pudding.
Frequently Asked Questions
What kind of milk works for this chia pudding recipe?
You can use any kind of milk you prefer. Dairy, nut, or oat will all work.
If you’re wondering how to make this recipe vegan, just make sure you use a plant-based milk. The rest of the ingredients are completely vegan-friendly!
For a Keto Pumpkin Chia Pudding, I recommend sticking with almond milk or using coconut milk. Dairy or oat milk will have higher carbs and added sugars that aren’t ideal for a keto diet.
What is the best way to eat chia seeds?
There’s really no wrong way to eat chia seeds! You can enjoy them raw by sprinkling them over salads or soups to add texture or soak them until soft.
If you prefer to soak your seeds, I think the best option is to let them sit overnight so they absorb the most liquid. This easy Pumpkin Chia Pudding Recipe is a great example!
Tools Needed to Make Pumpkin Pie Chia Pudding
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- Glass jars for storing
This recipe can be stored in the refrigerator in an airtight container for five days.
How to Make Pumpkin Chia Pudding
Place the almond milk, chia seeds, sweetener, pumpkin puree, pie spice, and salt in a blender.
Blend for 2 minutes.
Transfer to individual serving bowls or jars, cover, and refrigerate for at least four hours or overnight.
More Pumpkin Recipes to Try
- These Gluten Free Pumpkin Muffins with Cream Cheese Frosting are a great way to enjoy the best flavors of the season alongside your morning cup of coffee.
- If flan and pumpkin pie got married, the result would be this delicious and easy Pumpkin Flan Recipe!
- For a savory way to enjoy fall’s favorite ingredient, try this Pumpkin Alfredo Sauce Pasta. Vegan and dairy-free options available.
- Wake up with Healthy Pumpkin Pancakes to liven up even the dreariest fall morning!
- Pumpkin Bread with Streusel Topping works well for breakfast and is the perfect afternoon snack.
Pumpkin Chia Pudding
- 2 cups unsweetened almond milk
- ⅓ cup chia seeds
- ⅓ cup sugar or sweetener of choice
- ¾ cup pumpkin puree
- ½ teaspoon pumpkin pie spice
- ⅛ teaspoon sea salt
- For topping: whipped cream
- Place the almond milk, chia seeds, sweetener, pumpkin puree, pumpkin pie spice, and salt in a blender.
- Blend for 2 minutes.
- Transfer to individual serving bowls or jars and refrigerate for at least four hours and up to overnight.