Pumpkin Chia Pudding

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: pumpkin chia pudding, pumpkin chia seed pudding

Prep Time: 10

resing time: 30

Total Time: 40

Servings:

Calories: 162kcal

Author: Cindy Rainey

Pumpkin chia pudding is a perfectly spiced healthy seasonal treat made with pumpkin puree, almond milk, and chia seeds. Layer your pumpkin chia seed pudding with coconut yogurt for an easy-to-make plant-based healthy pumpkin breakfast or tasty treat.

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Ingredients

⅔ cup pumpkin puree
1 cup almond milk or other plant milk of choice
3 Tablespoons maple syrup see notes
½ teaspoon ground cinnamon
½ teaspoon pumpkin pie spice see notes
½ teaspoon vanilla extract
optional additional sweetener to taste see notes
4 Tablespoons chia seeds see notes
1 cup coconut yogurt see notes

Instructions

Whisk the pumpkin puree, maple syrup (or other sweetener), cinnamon, pumpkin pie spice, almond milk, and vanilla extract until well combined. Taste and see if it is sweet enough for you. If you'd like a sweeter pudding then add in granulated sugar, coconut sugar, monk fruit, or another dry sweetener. You should not add any more liquid.
Stir in the chia seeds, mixing well. Allow the mixture to sit for 30 minutes or until the chia seeds have begun to release their gelled coating and the mixture has thickened.
After the mixture has thickened, layer the pumpkin chia seed pudding mixture with the coconut yogurt. Top with a little extra yogurt and a sprinkle of cinnamon.

Notes

I used white chia seeds in this recipe for the color. You can absolutely use black chia seeds instead. Black chia seeds are more commonly found. I get my white chia seeds on amazon.

This recipe does not make a super sweet pumpkin pudding. I recommend tasting it after it's mixed and before adding the chia seeds. At this point add more sweetener - but NOT liquid sweetener like maple syrup. Add coconut sugar, or even monk fruit or another sweetener. You can always start by adding a small amount of sweetener, then give it a little taste and add more until it tastes right to you.

If you can't find pumpkin pie spice in the grocery store, you can make your own pumpkin pie spice or find it on amazon.

To keep this recipe plant-based, use any sweetened dairy-free plain or vanilla yogurt of your choice. If it is not sweetened, then you will want to add in a little bit of sweeetener. Sour unsweetened yogurt will not taste good with the pumpkin pudding part. A small 5.3- ounce container of yogurt is only about 1/2 cup. So you will need to purchase two containers so that you have enough for layering and for topping.

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