Whether you’re trying to use up the leftovers of a can of pumpkin puree or you’re looking for a nutritious, seasonal breakfast or healthy dessert, then this Pumpkin Chia Pudding is for you. This recipe has all flavours of pumpkin pie but in a healthy and nutritious breakfast form.
If you love chia pudding and want to try out some different flavours then you need to try my other chia pudding recipes like this Coconut Chia Pudding, Chocolate Chia Pudding or my Banana Chia Pudding. Or if you’re looking for more pumpkin recipes then try my Pumpkin Pie Overnight Oats or this Choc Chip Pumpkin Mug Cake.
What’s to Love About Pumpkin Chia Seed Pudding
- allergy friendly – this recipe is gluten free, dairy-free, nut free, egg free and vegan, so perfect for anyone with this allergies or dietary requirements.
- healthy – this pumpkin chia pudding is loaded with fiber, vitamin A & C and plant based omega 3. It is naturally sweetened with a little maple syrup, and is the perfect snack, tasty breakfast or dessert. It’s just sweet enough for my fellow sweet tooth community!
- meal prep – this is a great recipe to prep ahead for healthy on-the-go breakfasts.
Pumpkin Chia Pudding Ingredients
This recipe uses just a handful of ingredients that are all available from your local grocery store. Everything you will need is below as well as any possible ingredient substitutions and ingredient notes. You can find the exact quantities you need in the recipe card at the bottom of this post.
- chia seeds – chia seeds are a great source of omega 3, fiber, magnesium, calcium and protein. They really are little nutritional powerhouses and a great food to incorporate into your diet. I’ve used white chia seeds but you can use white or black chia seeds.
- coconut milk beverage – for this recipe I’ve used coconut milk beverage but you can use another non-dairy milk like almond milk, soy milk or oat milk.
- pure maple syrup – maple syrup is my go-to natural sweetener for chia pudding as it mixes in so easily and isn’t highly processed like some other liquid sweeteners.
- pumpkin puree – I’ve used homemade pumpkin puree using a kent pumpkin for this recipe but you can use canned pumpkin puree. Just make sure it’s 100% pumpkin and not sweetened.
- vanilla extract
- natural yogurt – to make this recipe dairy free, I’ve used a natural unsweetened coconut yogurt. Choose your favourite dairy-free natural yogurt or cow’s milk natural yogurt if you’re not dairy intolerant or vegan. The yogurt really adds to that creamy texture.
- mixed spice – or use pumpkin pie spice or a mixture of ground cinnamon, ground nutmeg and ground cloves.
To Serve
I like to serve this recipe with some sweetened pumpkin puree and granola. Pictured is my Healthy Honey, Pecan and Ginger Granola, the flavours go so well together!
How to Make Pumpkin Chia Pudding
To make this super easy chia pudding recipe, you’re going to add all of the ingredients, except for the yogurt, into a large mixing bowl. Whisk everything together until the chia seeds begin to absorb the liquid. Now add the yogurt and whisk to combine. Cover the bowl and refrigerate for around an hour to set.
Next it’s time to make the sweetened pumpkin puree by adding the pumpkin puree, maple syrup and vanilla extract to a small bowl and whisk to combine.
To serve, add a third or the pumpkin puree to the bottom of two glass tumblers, airtight containers or jars. Add half of the pumpkin chia pudding to each of the jars or containers. Top with the remaining pumpkin puree and some granola and serve!
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Storage
Store leftovers in a glass jar or airtight container in the fridge. If the pumpkin puree is fresh you can store in the refrigerator for 3-4 days.
What to serve with Pumpkin Chia Seed Pudding
Pumpkin Chia Seed Pudding
Ingredients
- ¼ cup chia seeds
- 1 cup coconut milk beverage
- 1 tablespoon pure maple syrup
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- ¼ teaspoon mixed spice , or pumpkin pie spice
- ¼ cup natural yoghurt , or coconut yoghurt
To serve
- ½ cup granola , of choice
Pumpkin pie filling
- 1/3 cup pumpkin puree
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Add the chia seeds, coconut milk beverage, maple syrup, pumpkin puree, vanilla extract and mixed spice to a large mixing bowl and whisk to combine. Continue whisking until the chia seeds begin to absorb the liquid.
- Add the yoghurt and mixed spice and whisk to combine. Cover and refrigerate for around 2 hours to set.
- Meanwhile, make the pumpkin pie filling. Add the pumpkin puree, maple syrup and vanilla extract to a small bowl and whisk to combine. Refrigerate until ready to serve.
- To serve, add around 1/3 of the pumpkin pie filling to the bottom of two glass jars. Top with the pumpkin chia pudding. Top each chia pudding with another dollop of the pumpkin pie filling and then granola. Serve cold.
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