Pumpkin Chia Seed Pudding is the perfect way to enjoy fall flavors in a light and healthy treat.
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With warm spices, creamy pumpkin, and a touch of sweetness, this recipe is as comforting as it is simple.
Whether you enjoy it for breakfast, a snack, or dessert, this pudding is a cozy and delicious choice.
Table of Contents
🎃 Ingredients
- Chia seeds
- Milk (or almond milk)
- Chai concentrate (or chai tea)
- Ground cinnamon
- Ground ginger
- Maple syrup
- Vanilla extract
- Pumpkin Cream Ingredients
- Pumpkin puree
- Greek yogurt (or coconut cream)
- Maple syrup
- Ground cinnamon
- Ground nutmeg
- Ground ginger
If you have pumpkin puree leftover from Pumpkin Empanadas or Pumpkin Arroz con Leche, make this recipe!
👩🏼🍳 Step by Step Instructions
- In a bowl, whisk together chia seeds, milk, chai concentrate, cinnamon, ginger, maple syrup, and vanilla.
- Let it sit for 5–10 minutes, stir again, then cover and refrigerate for at least 2 hours or overnight.
- In another bowl, mix pumpkin puree, Greek yogurt, maple syrup, cinnamon, nutmeg, and ginger until smooth.
- Once the chia pudding has thickened, stir again and divide into serving jars or bowls.
- Top with the pumpkin cream and garnish with pumpkin seeds or chopped nuts before serving.
🔥 Warm It Up
This recipe is best enjoyed cold, but if you prefer it slightly warm, heat the chia pudding gently in the microwave for 20–30 seconds. Add the pumpkin cream topping after warming.
🫙 Storing Instructions
Store Pumpkin Chia Seed Pudding in an airtight container or individual jars in the refrigerator. It will keep fresh for up to 5 days.
🙋🏻♀️ Frequently Asked Questions (FAQs)
Yes! Use almond milk and swap the Greek yogurt for coconut cream to keep it fully vegan.
At least 2 hours, but overnight chilling makes the pudding extra thick and creamy.
Absolutely. Pumpkin Chia Seed Pudding is perfect for meal prep and makes a quick grab-and-go breakfast.
More Breakfast Recipes
Pumpkin Chia Seed Pudding is a simple, nourishing recipe that brings all the cozy flavors of fall into one bowl. It’s easy to make ahead and customize with your favorite toppings. Try it once, and it might just become your new go-to breakfast or snack.
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Pumpkin Chia Seed Pudding
Ingredients
For Chia Seed Pudding:
- ¼ cup chia seeds
- 1 cup milk or almond milk
- 1 tablespoon brewed chai concentrate (optional)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 2 tablespoon maple syrup or more to taste
- 1 teaspoon vanilla extract
For Pumpkin Cream:
- ¼ cup pumpkin puree
- 2 tablespoon Greek yogurt
- 1 tablespoon maple syrup
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
Instructions
For the Chia Seed Pudding:
- In a bowl, whisk together the chia seeds, milk, chai concentrate (if using), cinnamon, ginger, maple syrup, and vanilla extract.
- Mix well to ensure there are no clumps of chia seeds.
- Let the mixture sit for 5-10 minutes, then stir again to prevent clumping.
- Cover and refrigerate for at least 2 hours, or overnight for a thicker texture.
For the Pumpkin Cream:
- In a small bowl, mix the pumpkin puree, Greek yogurt, maple syrup, cinnamon, nutmeg, and ginger.
- Stir until smooth and creamy.
- When the chia pudding has thickened, stir it again, then spoon it into serving bowls or jars.
- Top with a generous layer of pumpkin cream.
- Garnish with pumpkin seeds and chopped nuts and serve.
Notes
Yes! Use almond milk and swap the Greek yogurt for coconut cream to keep it fully vegan. Can I make it ahead of time?
Absolutely. Pumpkin Chia Seed Pudding is perfect for meal prep and makes a quick grab-and-go breakfast.
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