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A wholesome and cozy pumpkin chia pudding with fall spices, blending fiber-packed chia seeds and pumpkin purée for a quick, nourishing breakfast or guilt-free dessert.

  • Total Time: 4 hours 5 minutes to overnight
  • Yield: 2 servings 1x

Ingredients

Scale
  • 1 cup unsweetened almond milk
  • 1/2 cup pure pumpkin purée
  • 1–2 tablespoons pure maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon sea salt
  • 1/4 cup chia seeds

Instructions

  1. Whisk together 1 cup unsweetened almond milk, 1/2 cup pure pumpkin purée, 1–2 tablespoons pure maple syrup, 1 teaspoon pumpkin pie spice, and 1/8 teaspoon sea salt until smooth and creamy.
  2. Stir in 1/4 cup chia seeds thoroughly, ensuring they’re evenly distributed throughout the liquid.
  3. Let the mixture sit 5 minutes, then stir again to break up any clumps and ensure the chia hydrates fully.
  4. Cover the bowl and refrigerate for at least 4 hours or overnight, until the pudding is thickened.
  5. Stir the pudding before serving and, if it feels too thick, add a splash of almond milk and stir until it reaches the desired consistency.

Notes

If new to chia seeds or high-fiber foods, start with less chia and gradually increase to avoid digestive discomfort., For extra flair, add whipped cream, toasted nuts, pumpkin seeds, or nut butter as toppings or mix-ins., Store leftovers in a sealed container in the fridge for up to 4-5 days; freezing is not recommended due to texture changes.

  • Author: Ashley
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes (plus chilling time)
  • Category: Breakfast / Dessert

Nutrition

  • Serving Size: 1 serving (about 1/2 of prepared pudding)
  • Calories: Approximately 180-220 calories per serving (varies with maple syrup amount and almond milk brand)
  • Fat: Approximately 9 grams per serving
  • Carbohydrates: Approximately 20 grams per serving
  • Protein: Approximately 6 grams per serving