Easy and packed with flavor, pumpkin chia seed pudding is the ultimate make-ahead fall breakfast! This healthy pudding takes just minutes to make and is naturally sweetened with maple syrup. It’s the perfect way to enjoy the season even on the busiest mornings!
Quick Look at the Recipe
- 🍽️ Flavor: Creamy ad subtly sweet pumpkin spice
- ⏱️ Prep Time: 5 minutes
- 👥 Servings: 1
- 🥣 Main Ingredients: Pumpkin puree, milk, chia seeds, maple syrup
- 📋 Protein: 9 grams
- 📖 Dietary Info: Gluten-free, refined sugar-free, dairy-free option
- ❄️ Freezer Friendly: No, the pudding-like consistency would not hold up well after freezing.
- 👩🍳 Tip: Maple syrup adds the perfect touch of natural sweetness and rich flavor.
Pumpkin for the Busiest Mornings
Fall is my favorite season for food, and I always love to include aspects of it in every meal of the day, especially breakfast! While pumpkin crisp pancakes or a cranberry cheesecake Dutch baby are perfect for weekends or holidays, more often you need something quick and healthy for busy mornings, and that’s where this festive chia seed pudding comes in!
Just like my favorite cranberry smoothie, pumpkin chia seed pudding takes just minutes to make and is packed with rich fall flavor. Whether you’re just trying to use up the rest of a can of pumpkin from pumpkin bread or breakfast prepping for the week, this will become a go-to recipe!
What Makes this Chia Seed Pudding Special?
- Rich pumpkin spice flavor with plenty of spices and maple syrup for sweetness.
- Healthy ingredients setting you up for a great day!
- Perfect pudding texture using just the right balance of chia seeds and other ingredients.
Ingredients
Tools Needed
Step-By-Step Instructions
Step 1: First, add all of the ingredients to a 1/2 pint mason jar and whisk with a fork.
Let it sit for 10 minutes before whisking a second time, and then screw on the lid.
Step 2: Place the pudding in the fridge overnight and then enjoy cold!
Chef’s tip: To make mixing easier, start by adding the milk and pumpkin to the jar first, and then add the chia seeds and other ingredients last.
If you’re looking for more easy breakfast recipes, check out my ginger smoothie and homemade granola!
Tips for Success
Make sure the ingredients are well-blended – If there are any clumps in the mixture, this can prevent the chia seeds from properly absorbing the liquid and creating a pudding texture.
Don’t double the batch – If you want to make multiple servings, use multiple jars. Making a larger amount in one jar often leads to the chia seeds clumping, creating a chunky texture.
Adjust sweetness as desired – This chia seed pudding is created to be lower in sugar, however, feel free to increase the amount of maple syrup if you prefer a dessert-like flavor.
Violet’s Tips for Serving
Chia seed pudding is my go-to breakfast on busy days! You can prep multiple jars 4-5 days in advance to enjoy it all week long.
FAQs
You can store chia seed pudding in the fridge up to 5 days.
Yes, chia seed pudding is packed with protein, omega-3s, fiber, healthy fats, and other important nutrients.
If you’re in a hurry, you can eat chia seed pudding after chilling for approximately 4 hours. However, for the best consistency, let chia seed pudding thicken in the fridge overnight for 8-12 hours.
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
Spiced Pumpkin Chia Seed Pudding with Maple Syrup
Equipment
Ingredients
- 1/2 cup milk dairy or non-dairy
- 1/4 cup pumpkin puree
- 2 tablespoons chia seeds
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla
- 1 pinch cinnamon
- 1 pinch nutmeg
- 1 pinch cloves
- 1 pinch ground ginger
Instructions
- Add all of the ingredients to a 1/2 pint mason jar and whisk with a fork.1/2 cup milk, 1/4 cup pumpkin puree, 2 tablespoons chia seeds, 1 tablespoon maple syrup, 1/2 teaspoon vanilla, 1 pinch cinnamon, 1 pinch nutmeg, 1 pinch cloves, 1 pinch ground ginger
- Let it sit for 10 minutes before whisking a second time, and then screw on the lid.
- Place the pudding in the fridge overnight and then enjoy cold!
Notes
- If you’re in a hurry, you can eat chia seed pudding after chilling for approximately 4 hours. However, for the best consistency, let chia seed pudding thicken in the fridge overnight for 8-12 hours.
- You can store chia seed pudding in the fridge up to 5 days.
Nutrition
If you tried this chia seed pudding with pumpkin, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
This is one of my favorite easy ways to enjoy pumpkin! It’s also a favorite with the kids which is always a plus. If you have any questions on how to make it, let me know!