Pumpkin Chia Seed Pudding with Pumpkin Spice

Pumpkin Chia Seed Pudding with Pumpkin Spice

Creamy chia pudding swirled with pumpkin puree and warm spice, chilled until thick and spoonable.

Total 4 hr 10 min Makes 4 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This make-ahead pudding layers soaked chia seeds with pumpkin puree, maple syrup, and cinnamon-forward spice for a thick, custardy texture without any cooking. It works equally well as a quick breakfast or a lightly sweet dessert, and keeps well in the refrigerator for several days.

Ingredients

  • 1/2 cup chia seeds
  • 2 cups milk
  • 3/4 cup pumpkin puree
  • 3 tablespoons maple syrup
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Method

  1. In a large bowl, whisk together the milk, pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, vanilla extract, and salt until smooth and evenly combined.

  2. Add the chia seeds to the pumpkin mixture and whisk thoroughly to prevent clumping.

  3. Let the mixture sit at room temperature for 10 minutes, then whisk again to break up any clumps that have formed.

  4. Divide the mixture evenly among four jars or bowls, cover, and refrigerate until thickened and pudding-like, at least 4 hours.

  5. Stir the pudding before serving to redistribute any settled liquid, and top with desired garnishes.

Rate this recipe

★ 4.5 (1)

Pumpkin Chia Seed Pudding with Pumpkin Spice

This make-ahead pudding layers soaked chia seeds with pumpkin puree, maple syrup, and cinnamon-forward spice for a thick, custardy texture without any cooking. It works equally well as a quick breakfast or a lightly sweet dessert, and keeps well in the refrigerator for several days.

4 hr 10 min 4 servings 210 cal

Ingredients

  • 1/2 cup chia seeds
  • 2 cups milk
  • 3/4 cup pumpkin puree
  • 3 tablespoons maple syrup
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Method

  1. 1

    In a large bowl, whisk together the milk, pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, vanilla extract, and salt until smooth and evenly combined.

  2. 2

    Add the chia seeds to the pumpkin mixture and whisk thoroughly to prevent clumping.

  3. 3

    Let the mixture sit at room temperature for 10 minutes, then whisk again to break up any clumps that have formed.

  4. 4

    Divide the mixture evenly among four jars or bowls, cover, and refrigerate until thickened and pudding-like, at least 4 hours.

  5. 5

    Stir the pudding before serving to redistribute any settled liquid, and top with desired garnishes.