Pumpkin Chia Pudding

This pumpkin chia pudding combines pumpkin, pumpkin pie spice, chia seeds and almond butter for for a creamy and delicious fall breakfast or snack.

I’m obsessed with all things chia pudding, so naturally I had to create a pumpkin flavor for fall! Cue this pumpkin chia pudding! It’s thick and creamy and loaded with healthy fats and fiber. It’s the perfect make-ahead breakfast or snack and totally satisfies my sweet tooth.

The pumpkin flavor comes from canned pumpkin puree and pumpkin pie spice while the maple syrup adds just a hint of subtle sweetness. To give it a hint of richness, I like to add almond butter to the mix!

This version is great for breakfast or as a snack, but I also have a pumpkin chia mousse that is amazing for dessert so be sure to check that recipe out too!

Chia Seed Health Benefits

Chia seeds are powerful little seeds! When you add them to liquid, they absorb the liquid and form a gel-like consistency.

Why are they so healthy? For starters, they are a great source of omega 3 fatty acids, which help reduce inflammation and have been linked to a lower risk of chronic diseases. They’re a good source of antioxidants, plant-based protein and fiber!

Topping Ideas

I treat chia pudding like yogurt and load it up with toppings. For this pumpkin variation I recommend topping it with whipped cream (I used coconut whip and it was amazing!!), a sprinkle of cinnamon and granola. Try my coconut granola or pumpkin granola if you want to make your own. You could also add chopped pecan or a drizzle of nut butter. If you’re looking for a fruit topping, a few fresh fig slices would be perfect!

Pumpkin Coconut Variation

I’ve updated this post from the original recipe that was a coconut pumpkin version. If you’re a long-time follower looking for that recipe, here’s what you need to do: swap the almond milk with a 15 oz can of coconut milk and top the chia pudding with toasted coconut and a drizzle of almond butter.

How to Store Pumpkin Chia Pudding

One of the best things about chia pudding is how well it stores! This chia pudding can be stored for up to 4-5 days in an airtight container in the refrigerator. Like I mentioned before it’s great for meal prep because of this!

Ingredients 1X2X3X

▢ 6 Tablespoons chia seeds, (I used white chia seeds)
▢ 1½ cups almond milk, cashew milk or oat milk
▢ ½ cup canned pumpkin or homemade pumpkin puree
▢ 1 Tablespoon maple syrup
▢ 1 Tablespoon almond butter
▢ 1 teaspoon pumpkin pie spice
▢ 1 teaspoon vanilla (optional)
▢ Toppings: coconut whipped cream, chopped pecans and/or granola

Instructions

Stir together chia seeds, milk, pumpkin, maple syrup, almond butter, pumpkin pie spice and vanilla (if using) in a bowl.
Let mixture soak for 5 minutes. Give it another stir to break up any clumps and divide mixture evenly between three containers.
Cover and refrigerate for at least 3 hours or overnight. You’ll want to wait until you’re ready to serve the chia pudding before adding your toppings.
When you’re ready to enjoy, top chia pudding with coconut whipped cream, and a sprinkle of cinnamon. You can also add granola, chopped pecans and /or an extra drizzle of almond butter.
Store leftovers in an air-tight container in the fridge for up to 4-5 days.

Notes

Maple syrup: Feel free to swap this with another liquid sweetener of choice.

Almond butter: You can swap in any nut or seed butter in place of the almond butter. Cashew butter would work great!
Pumpkin coconut version: I’ve updated this post from the original recipe that was a coconut pumpkin version. If you’re a long-time follower looking for that recipe, here’s what you need to do: swap the almond milk with a 15 oz can of coconut milk and top the chia pudding with toasted coconut and a drizzle of almond butter.

Nutrition

Chia Seed Health Benefits

Topping Ideas

Pumpkin Coconut Variation