Pumpkin Chia Pudding

This easy 6-ingredient paleo and vegan Pumpkin Spice Chia Pudding is ready to set in only 5 minutes! Perfect for festive Fall breakfasts or snacks.

Course Breakfast

Cuisine American

Keyword pumpkin chia pudding, pumpkin chia seed pudding

Prep Time 5

Total Time 5

Servings

Calories 357kcal

Author Jamie

Ingredients

⅓ cup Full Fat Coconut milk , if solid, warm until liquid
¼ cup water
1 teaspoon maple syrup plus more to taste once set
2 tablespoons pumpkin puree
¼ teaspoon pumpkin pie spice
¼ teaspoon vanilla extract
3 tablespoons Chia seeds

Instructions

Mix: Add all ingredients to a jar. Whisk, stir vigorously, or secure the lid and shake until well mixed. Let rest for a minute, then shake or stir again. Let rest for another minute, then mix one more time.
Set: Let sit for at least two hours — I prefer overnight. Top with freshly chopped apples, roasted pumpkin seeds, and an extra sprinkle of cinnamon or pumpkin spice if you like!

Notes

You know you’re finished shaking/stirring when the chia seeds are separated (not sticking together) and remain in the mixture rather than floating to the top (note that some will still float).

Storage: Store leftover pumpkin chia pudding in an airtight container in the refrigerator for up to 3 days.

Other milk options: You can replace the ⅓ cup (75 ml) + ¼ cup (60 ml) water-coconut milk combination with almond, hemp, or other plant-based milk. Water and coconut milk is my favorite combination.

Texture: This recipe makes a nice thick pudding. Add a little more liquid to thin.

Nutrition