Pumpkin Chia Pudding Recipe
Introduction
This Pumpkin Chia Pudding is a creamy, nutritious treat that combines the warm flavors of fall with the wholesome crunch of chia seeds. It’s easy to make and perfect for a healthy breakfast or snack.
Ingredients
- 1 cup unsweetened almond milk
- ½ cup pure pumpkin purée
- 1–2 tablespoons pure maple syrup
- 1 teaspoon pumpkin pie spice
- ⅛ teaspoon sea salt
- ¼ cup chia seeds
Instructions
- Step 1: In a medium bowl, whisk together the almond milk, pumpkin purée, maple syrup, pumpkin pie spice, and sea salt until the mixture is smooth and well combined.
- Step 2: Stir in the chia seeds, ensuring they are evenly distributed throughout the liquid.
- Step 3: Cover the bowl and refrigerate for at least 4 hours, or until the pudding has thickened and the chia seeds have absorbed the liquid.
- Step 4: Serve chilled and enjoy as a comforting, healthy snack or breakfast.
Tips & Variations
- Adjust the maple syrup to your preferred sweetness, starting with 1 tablespoon and adding more if needed.
- Use coconut milk instead of almond milk for a richer texture and tropical flavor.
- Add a sprinkle of toasted nuts or shredded coconut on top for extra crunch.
- Mix in a spoonful of Greek yogurt before refrigerating for added creaminess and protein.
Storage
Store the pumpkin chia pudding in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It can be enjoyed cold straight from the fridge or brought to room temperature if preferred.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of milk?
Yes, you can substitute almond milk with any plant-based milk like coconut, soy, or oat milk, or even regular dairy milk if you prefer.
How do I know when the pudding is ready?
The pudding is ready when it has thickened to a creamy, spoonable consistency and the chia seeds have fully absorbed the liquid, usually after about 4 hours of refrigeration.
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Pumpkin Chia Pudding Recipe
- Total Time: 4 hours 10 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Chia Pudding recipe offers a creamy, nutrient-packed dessert or breakfast option that combines the rich flavors of pumpkin and warming pumpkin pie spice with the wholesome texture of chia seeds. Naturally sweetened with pure maple syrup and dairy-free thanks to almond milk, it’s a perfect seasonal treat that’s both delicious and health-conscious.
Ingredients
Liquid Ingredients
- 1 cup unsweetened almond milk
- 1–2 tablespoons pure maple syrup
Purees and Spices
- ½ cup pure pumpkin purée
- 1 teaspoon pumpkin pie spice
- ⅛ teaspoon sea salt
Seeds
- ¼ cup chia seeds
Instructions
- Mix Wet Ingredients: In a medium bowl, whisk together the almond milk, pumpkin purée, maple syrup, pumpkin pie spice, and sea salt until the mixture is smooth and uniform in texture.
- Add Chia Seeds: Stir in the chia seeds ensuring they are evenly distributed throughout the liquid mixture to allow even thickening.
- Refrigerate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight, until the pudding has thickened and the chia seeds have absorbed the liquid, creating a gel-like consistency.
- Serve: Once set, stir the pudding lightly and serve chilled. Optionally, garnish with additional toppings like nuts, cinnamon, or fresh fruit for added flavor and texture.
Notes
- You can adjust the sweetness by adding more or less maple syrup according to your taste preference.
- If you prefer a smoother pudding, blend the mixture briefly before refrigerating.
- For a thicker pudding, add an additional tablespoon of chia seeds.
- This pudding can be prepared up to 2 days in advance and stored in the refrigerator.
- Ensure to use unsweetened almond milk to keep sugar content lower.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Pumpkin Chia Pudding, Pumpkin Dessert, Healthy Chia Pudding, Autumn Breakfast, Vegan Pumpkin Dessert
