Pumpkin Spice Chia Seed Pudding
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Made with chia seeds, plant milk, pumpkin purée and warm autumn spices, this pumpkin spice chia seed pudding captures all of my favorite flavors of fall. Requiring just 15 minutes of active prep time, this easy-to-make pudding works equally well for breakfast or dessert, or as a protein-packed, on-the-go snack.
Key Ingredients
- Chia Seeds – Chia seeds are tiny, black, protein-packed seeds. When soaked in water, chia seeds transform from small and crunchy to soft, chewy, and gelatinous, similar to tapioca or boba. You can purchase chia seeds online, at a health food store, or in the bulk foods aisle at many supermarkets. And because they usually come in a large bag, you’ll have plenty left over to make other treats, like my pumpkin oatmeal balls.
- Pumpkin – Choose plain pumpkin purée for this recipe, not pumpkin pie filling. (If you’re in the UK, you can usually buy canned pumpkin in the “American foods” aisle at larger Sainsbury’s stores.) If you can’t find puréed pumpkin, you can make your own using the method I use to make butternut squash purée.
- Liquid – I tested my pudding with unsweetened almond milk, but this recipe will work with any liquid. You can use another plant milk (such as oat, coconut, or soy), regular dairy milk, or even cream or half-and-half for a richer pudding.
- Sweetener – I chose maple syrup for this recipe because it fits with the autumn theme, but any liquid sweetener (agave, honey, date syrup) will work. Remember to avoid honey if you want the finished pudding to be vegan-friendly.
- Spices – A mix of pumpkin pie spice, ground cinnamon, and ground ginger give the pudding a distinctly “pumpkin spice” flavor. If you can’t find pumpkin pie spice, you can use my recipe for homemade pumpkin spice to make your own. You can also experiment with other spices, such as nutmeg, allspice, or cloves.
Tips, Tricks, and Variations
- Plan ahead. Although this recipe only requires a few minutes of active prep time, you’ll need to allow 8-10 hours for the pudding to thicken in the fridge before it’s ready to eat.
- Add mix-ins. Experiment with mix-ins like miniature chocolate chips, chopped nuts, or bits of candied ginger.
- Try toppings. I love to garnish my chia pudding with whipped cream (you can use coconut whipped cream for a vegan-friendly version), because it reminds me of a slice of pumpkin pie. Or, top each dish with a big dollop of pumpkin butter.
Pumpkin Spice Chia Seed Pudding
- Total Time8 hours 15 minutes
- Yield300 grams (4 75-gram portions, or 2 larger portions) 1x
Made with chia seeds, plant milk, pumpkin purée and warm autumn spices, this pumpkin spice chia seed pudding captures all of the best flavors of fall.
Ingredients
120 milliliters plain unsweetened almond milk (1/2 cup)
120 grams pumpkin purée (1/2 cup)
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 teaspoon pumpkin spice seasoning
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon fine sea salt
30 grams chia seeds (3 tablespoons)
Candied ginger, coconut whipped cream, chopped pecans, or ground cinnamon, to garnish
Instructions
In a medium bowl, whisk almond milk, pumpkin purée, maple syrup, vanilla extract, ground spices, and sea salt. Stir in the chia seeds.
Let the bowl sit at room temperature for 10 minutes, then stir again.
Cover with clingfilm/plastic wrap and refrigerate until thickened, at least 8-10 hours, or overnight.
Whisk or stir briskly to recombine.
Scoop into small bowls, jars, or ramekins. Garnish with coconut whipped cream, candied ginger, nuts, or ground cinnamon. Serve immediately.
Refrigerate for up to 3 days.
- Prep Time: 15 minutes
- Chilling Time: 8 hours
- Category: Custards and Puddings
- Method: No Cook
Other Chia Pudding Recipes You Might Enjoy
Almond Milk Chia Seed Pudding
Raspberry Matcha Chia Seed Pudding
Chocolate Chia Seed Pudding
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
