Pumpkin Chia Pudding

Two jars of pumpkin spice chia seed pudding topped with whipped cream, shown with pecans and pumpkin seeds scattered on the countertop.

5 from 1 vote

A delicious pumpkin spice chia pudding, that's a perfect breakfast meal prep option, but doubles as dessert! Chia seeds are rich in fiber and a good source of Omega 3 fatty acids. Top your pudding with whipped cream, nuts and seeds, fruit, or dark chocolate.

Prep Time10

Cook Time0

Total Time10

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 177kcal

Author: Michelle Miller

Ingredients

1/2 cup pumpkin puree
1/2 cup coconut milk full fat
2 cup almond milk unsweetened, or other non-dairy milk
3-4 tablespoons monk fruit sweetener
2 teaspoons vanilla extract optional
1/2 teaspoon cinnamon *or sub 1 teaspoon pumpkin pie spice
1/2 teaspoon ginger powder
nutmeg freshly grated, to taste
2/3 cup chia seeds *add more or less to reach desired consistency

Instructions

Into a blender or mixing bowl, add pumpkin puree and coconut milk. Whisk or process to combine.
Add the almond milk, vanilla, sweetener, and spices, and whisk or process to combine.
Add the chia seeds, and pulse (or whisk) to mix in. Do not blend the chia seeds up, just pulse to combine them with the liquid. Allow the chia seeds to sit and absorb liquid for about 10 minutes.
Pulse to mix in and prevent clumping. Allow to rest 10 minutes longer, then pulse again. Repeat this until the chia seeds stay suspended in the liquid.
Pour pudding in glass storage jars or containers, and refrigerate for a couple of hours or overnight to fully thicken.
Serve topped with fruit, yogurt, whipped cream, nuts and seeds, or nut butter.
Chia pudding with coconut milk can be refrigerated for up to 3 days. Chia pudding made with only almond milk lasts 5-7 days.

Video

Notes

Topping Suggestions:

Whipped Cream (I use pastured heavy whipping cream and don’t sweeten it, but use a teaspoon or two of powdered monk fruit sweetener if desired! Sub coconut whipped cream if desired.)
Nuts & Seeds – Try walnuts, pecans, chopped almonds, pumpkin seeds, or hemp seeds for an extra dose of healthy fats.
Fruit – Apples and pears are delicious chopped into the fall spiced pudding! Blueberries and raspberries are other options for topping chia pudding.
Dark Chocolate – say yes to chocolate + pumpkin spice! Chop some 85% dark chocolate to keep this breakfast very low in sugar.
Nut Butter – my favorite in this pudding is Cashew Butter, but almond butter or sunflower seed butter are great toppings also!

Check out this complete guide on how to make chia seed pudding, including ideas for milks, sweeteners, and toppings. This post also contains information about addition nutritional supplements, like protein powders, collagen, and superfood powders.

Chia pudding is a great way to add nutrients to your diet in a delicious form! I love blending 2 scoops (40 g) of whey protein isolate and 2 scoops (40 g) of collagen into this pudding to add 20 grams of protein per serving.

Pour chia pudding from the blender or bowl into glass jars (or storage containers) and refrigerate for a couple hours to fully thicken.

Chia pudding stays good in the refrigerator for up to 3 days if made with coconut milk. It stays fresh 5-7 days if made with almond milk only.

If you want to extend the life of your chia pudding so you have breakfast prepped for the week, make it with only almond milk, and stir in a couple tablespoons of coconut milk for extra creaminess when serving.

Nutrition