Pumpkin Chia Pudding

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This Pumpkin Chia pudding gives you one more way to enjoy pumpkin spice this season without any refined sugars. This is an easy to make, no equipment needed and naturally sweetened recipe. (And you can be like me, and enjoy this any time of the year).

One of my best friends used to talk about chia seeds way way back at least 15 years ago. She would always mention how good they were for you and how it was important not to eat them dry (like we find in many recipes). That you should always hydrate them. She was putting them in her water and showed me the cool little gel they created around themselves.

Cut forward to today, and chia seed pudding is everywhere. I love turning people onto chia that have never had it, and especially if they love the texture of pudding and are missing out on traditional pudding full of dairy and sugar.

I’ve made many versions of chia pudding, from chocolate to blueberry, and now it’s about time to bring chia to the Fall “pumpkin spice” season. If you love the smell of pumpkin every year in the Fall as much as I do, then you need to have some great pumpkin recipes in your arsenal.

Why You’ll Love This Chia Pudding

• It satisfies the craving for something decadent and creamy

• It has healthy fats and tons of fiber

• It is super easy to make with a little pre-planning. Just mix the night before and place in the fridge and you have a nutritious breakfast or snack for the next day.

• Chia seeds contain all nine essential amino acids which makes it a great protein source

What are Chia Seeds?

They are tiny little powerhouses full of Omega 3 fatty acids, (which we do not eat enough of in our current diet). It is the seed from a plant in the mint family. Their magic comes from being “hygroscopic” where they can absorb up to 12 times their weight in liquid. When they are soaked, they develop a mucilaginous coating or “gel”. These seeds may be as old as the Aztecs and the ones we are purchasing now most likely come from Central and South America.

Chia seeds are a good source of fiber, protein, and they make a great pudding when soaked overnight.

Ingredients You’ll Need for Chia Pudding

• 1 cup milk - I used unsweetened almond milk, all milks work well here

• ½ cup pumpkin puree

• 4 tablespoons maple syrup - a natural sweetener which adds to the mineral content too

• ¼ teaspoon vanilla extract - enhances the flavors

• 1 teaspoon cinnamon

• ¼ teaspoon nutmeg

• pinch ground ginger

• pinch ground cloves

• inch salt - salt always enhances the sweetness

• ¼ cup chia seeds - these contain healthy omega 3 fatty acids and create a wonderful gel once soaked

How to Make Chia Pudding

1. Place all of the ingredients in a medium bowl except the chia seeds. Whisk until well blended.

2. Add the chia seeds to the bowl and stir to fully incorporate all the seeds into the liquid.

3. Cover and place the bowl in the refrigerator. Set a timer for 2 hours and go back and stir your chia pudding. This ensures that all of your chia seeds are separated and coated in the liquid, which will help them to release their gel and avoid any crunchy clumps later.

4. Cover again and let sit another 3 hours in the fridge. (I prefer overnight for the gel to completely form). Stir again, and spoon into serving jars or small bowls. Top with fresh berries, cacao nibs, granola or shredded coconut, or just enjoy plain!

Makes 2 cups - 4 servings

Printer-Friendly Recipe

Yield: 2 cups - 4 servings

Author: Andrea Sprague

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Pumpkin Chia Pudding

This pumpkin chia pudding gives you one more way to enjoy pumpkin spice this season without any refined sugars. This is an easy to make, just mix everything and let it sit in the fridge at least 3 hours, but better overnight.

Prep time: 5 MinInactive time: 5 HourTotal time: 5 H & 5 M

Cook modePrevent screen from turning off

Ingredients

• 1 cup almond, hemp or soy milk (I used unsweetened almond milk)
• ½ cup pumpkin puree
• 4 tablespoons maple syrup
• ¼ teaspoon vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• pinch ground ginger
• pinch ground cloves
• pinch salt
• ¼ cup chia seeds

Instructions

1. Place all of the ingredients in a medium bowl except the chia seeds. Whisk until well blended.
2. Add the chia seeds to the bowl and stir to fully incorporate all the seeds into the liquid.
3. Cover and place the bowl in the refrigerator. Set a timer for 2 hours and go back and stir your chia pudding. This ensures that all of your chia seeds are separated and coated in the liquid, which will help them to release their gel and avoid any crunchy clumps later.
4. Cover again and let sit another 3 hours in the fridge. (I prefer overnight for the gel to completely form). Stir again, and spoon into serving jars or small bowls. Top with fresh ground nutmeg, coconut cream, or chopped pecans

Want more healthy pumpkin recipes?

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Pumpkin Pie

The classic Thanksgiving dessert without gluten or dairy

Pumpkin Bread

Tender and moist, easy to bake and freezes well

Pumpkin Spice Latte

All the flavor of your favorite Fall drink but none of the junk ingredients

*Please note, some of the links on this site are affiliate links. As an Amazon Associate I can earn from qualifying purchases, at no additional cost to you. All of the products on my site are actually used by me. I do not recommend anything that is not in my own kitchen and used in these recipes. I am showing you what I use and providing easy links to those products so that you may get the same great results in your own kitchen.