Easy Pumpkin Chia Pudding

You just need 5 simple ingredients to make this pumpkin chia pudding. It's as easy as mixing all the ingredients together and then refrigerating. Zero cooking required! It's the perfect cozy fall breakfast, quick snack, or healthy dessert.

Healthy Pumpkin Chia Pudding

Chia puddings are a fantastic make-ahead breakfast choice that combines nutrition with delicious versatility.

The best part is there's no need to cook. Simply stir the ingredients together and refrigerate.

Just like with banana chia puddings and overnight oats, you can jazz up this pumpkin version with a wide range of yummy toppings.

Related: Easy breakfast for toddlers

Jump to:

• Healthy Pumpkin Chia Pudding
• Ingredients
• Step-by-Step Instructions
• Variations
• Tips for Success
• Serving Suggestions
• Storage
• Frequently Asked Questions
• More Chia Seed Recipes
• Pumpkin Chia Pudding

Ingredients

• Chia seeds - you can use either black or white chia seeds. These tiny seeds are a nutritional powerhouse! They contain healthy fats, iron, and fiber. Here are more health benefits of chia seeds.
• Milk - you can use whatever type you and your family enjoy, including regular dairy milk or plant-based milk, like unsweetened almond milk. We personally love whole milk and canned coconut milk.
• Pumpkin - be sure to get a canned product that is 100% pure pumpkin puree. (the only ingredient is pumpkin) and NOT pumpkin pie filling. You can also use homemade pumpkin puree. Save the leftovers to try any of these healthy pumpkin recipes.
• Pumpkin pie spice - can use store-bought or make it at home.
• Vanilla extract

Step-by-Step Instructions

1. In a large bowl or an airtight container, combine the milk, pumpkin puree, pumpkin pie spice, and vanilla extract.
2. Add chia seeds and stir well. Let it sit for 5 minutes or so and give it another stir (the mixture will be liquid-y). Close the lid and refrigerate for at least 2 hours, preferably overnight. You can also divide the mixture into two small containers or mason jars.
3. When ready to eat, enjoy cold with your favorite toppings.

Variations

• Prefer a thicker pudding? Add a bit more chia seeds (1 teaspoons at a time) and refrigerate for an additional 30 minutes.
• Desire a thiner pudding? Add more milk.
• Want variety? instead of pumpkin puree, try with sweet potato puree or butternut squash puree.

Tips for Success

• Stir stir stir! Combine all the ingredients and mix well until all the chia seeds are incorporated into the milk. Let the mixture sit for 5 minutes. Then give it another good stir. Otherwise the seeds will all clump together.
• My family loves the texture and the pop you get from the chia seeds. However, if you desire a smoother consistency, blend the mixture. You will end up with a smoother and creamier pumpkin pudding rather than one that's tapioca-like.

Serving Suggestions

Feel free to mix and match these toppings to create your perfect pumpkin chia pudding bowl. The combination of textures and flavors can make your breakfast or dessert truly enjoyable.

• Nuts - like pecans, walnuts, and almonds add a delightful crunch and nutty flavor
• Greek yogurt - adds creaminess and a a tangy contrast
• Fresh fruit - such as sliced bananas, apples, and pears
• Maple syrup or honey - adds a touch of sweetness
• Dried fruit - cranberries, raisins, dates, figs
• Granola - try this homemade no added sugar granola
• Chocolate chips
• Crushed graham crackers
• Nut butter - drizzle almond butter, peanut butter, or cashew butter for added creaminess and nutty richness
• Sunflower seed butter for a nut-free alternative

Storage

If you want to make more than 2 servings as the recipe suggests, double or triple the recipe.

You can refrigerate for up to 5 days. I don't recommend freezing.

Frequently Asked Questions

More Chia Seed Recipes

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