Pumpkin Pie Chia Pudding
This pumpkin chia pudding is thick, creamy, and packed with cozy pumpkin pie flavor. Stir it together in minutes, let it chill until perfectly scoopable, then top with maple syrup, cinnamon, and your favorite crunchy toppings for an easy make-ahead fall breakfast.
Servings: 4 servings
Calories: 124kcal
Ingredients
- ½ cup soy milk
- ¼ cup canned pumpkin puree
- 3 tablespoons cane sugar or maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ¼ cup chia seeds
For Garnish
- 2 tablespoons soy milk or coconut milk
- 2 tablespoons chopped pecans
- 1 tablespoon maple syrup
- ½ teaspoon cinnamon
Instructions
- In a large bowl, container, or jar, add the soy milk, pumpkin puree, maple syrup, cinnamon, pumpkin pie spice, and salt.
- Whisk until the pumpkin is completely combined and the mixture is smooth.
- Add the chia seeds and whisk again until evenly distributed.
- Let the mixture sit for about 5 minutes, then whisk once more to break up any clumps of chia seeds.
- Cover and place in the fridge for at least 2 hours, or overnight, until thickened.
- Once set, give the chia pudding a good stir. If you prefer a thinner consistency, add an extra splash of soy milk.
- Divide between jars or bowls and garnish with soy milk, chopped pecans, maple syrup, and a sprinkle of cinnamon.
Notes
- Keep in the fridge for up to 5 days.
- Make it the night before for an easy fall breakfast!
- For an extra creamy texture, blend the finished chia pudding until smooth.
Nutrition
Calories: 124kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 167mg | Potassium: 164mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2540IU | Vitamin C: 4mg | Calcium: 141mg | Iron: 1mg