Easy Pumpkin Chia Pudding Recipe

Easy Pumpkin Chia Pudding Recipe

This easy Pumpkin Chia Pudding is perfect for fall! Enjoy the thick and hearty pudding warm or cold with all of its warm pumpkin pie spices. Ingredients include pumpkin, chia seeds, coconut milk, maple syrup, and pumpkin pie spice.

If you’re looking for a healthy and filling recipe to enjoy as the leaves are falling and the weather is getting colder, this Pumpkin Chia Seed Pudding is it.

Hearty chia seeds, coconut milk, maple syrup, and pumpkin come together with pumpkin pie spices to make a hearty breakfast, snack, or dessert. I love anything that tastes like pumpkin pie, so this recipe is a favorite of mine.

For this recipe, I used:

  • O Organics® Pumpkin Pie Spice
  • O Organics Chia Seeds
  • O Organics 100% Pure Maple Syrup

Ingredients for Pumpkin Pie Chia Pudding

  • Chia Seeds One ounce (about 2 tbsp) of chia seeds provides 11g fiber, 4g protein, 9g fat, and 137 calories. Chia seeds are whole grain and gluten free, and make a perfect base for pudding, as they swell and turn gelatinous when mixed with liquid.
  • Coconut Milk The refrigerated one 😉 You can use any plant based milk here–oat, cashew, or almond milk are perfect. I prefer coconut milk because of the healthy fats it contains.
  • Maple Syrup I always look for 100% maple syrup, as it has no added sugar and is straight from the maple tree.
  • Pumpkin Puree Not pumpkin pie filling, which has additional sugar. You want simple pureed pumpkin.
  • Pumpkin Pie Spice If you don’t have this, use 4 tsp cinnamon, 1 tsp ground cloves, 2 tsp ginger, and 1/2 tsp ground nutmeg to make this. This gives you about 8 servings of pie spice.

How to make Pumpkin Chia Pudding

While this recipe takes just 10 minutes to make, it should sit in the refrigerator for at least 2 hours before being eaten, as with any Chia pudding. This allows the chia to turn completely into a pudding texture and allows all of the ingredients to chill together.

  1. Mix it up! Add all of the ingredients to a bowl or jar. You’re going to want to stir these slowly until the chia seeds are no longer clumping together.
  2. Chill: Put the chia pudding into the fridge. I think it’s best after two hours, and it can stay in the fridge for up to a week.
  3. Enjoy! You can eat the chia pudding as is, or top it with Greek yogurt, coconut whipped cream, or even some fruit.
    If you’d like to warm the pudding, stick it in the microwave for 1 minute.
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