Pumpkin Chia Pudding – Detoxinista

Pumpkin Chia Pudding is a healthy breakfast that tastes like dessert. You can stir it together in just minutes for an easy make-ahead option!

Why You’ll Love It

Chia seed pudding reminds me of a grain-free alternative to overnight oats. All you have to do is stir a few ingredients together, then place it in the fridge overnight for an easy grab-on-the-go meal the next day.

This recipe is gluten-free, dairy-free when you use a milk alternative like almond milk or coconut milk, and all you need is 5 simple ingredients to assemble it!

Ingredients You’ll Need

What’s in pumpkin chia pudding?

• Pumpkin puree
• Chia Seeds
• Milk
• Maple syrup
• Pumpkin pie spice

I use pumpkin pie spice for convenience, but you can use ground cinnamon instead, or add a pinch of ground ginger and cloves, to make your own. (Try my homemade pumpkin pie spice blend, if you want to keep a jar on hand.)

How to Make It

1. Mix the liquid. In a large bowl, combine the milk, pumpkin puree, maple syrup and pumpkin pie spice. This will make the flavorful liquid base for your chia pudding.

2. Add chia seeds. Pour the chia seeds into the bowl of liquid and whisk well.

I find that using a whisk to mix in the chia seeds is the most effective, as they can sometimes clump together if you only use a spoon to mix.

3. Chill. Pour the chia mixture into two glass jars with lids, so you’ll have two individual servings later, and store in the fridge for at least 30 minutes to allow the pudding to thicken.

I usually make this the night before I plan on eating it, so it can thicken overnight. You can make chia pudding up to 4 days in advance, if you’d like to plan ahead!

4. Enjoy. When you’re ready to eat, grab a jar from the fridge and remove the lid. Add your favorite toppings, like chopped walnuts, sliced banana, or yogurt. (You can even add whipped cream if you want this to taste like a pumpkin pie dessert!)

Pro Tip: You can freeze chia pudding if you’d like to make even more servings in advance.

Chia pudding can be frozen for up to 3 months in an airtight container, and when you’re ready to serve it, just be sure to thaw it in the fridge overnight. It should be ready to eat the next day.

Expert Tips & Common Questions

Which milk works best? I like to use almond milk, oat milk, or hemp milk for a dairy-free chia pudding, but you can also use canned coconut milk if you’d like a thicker, creamier result.

What does chia seed pudding taste like? Chia pudding reminds me of tapioca pudding, with lots of tender seeds to bite into. The chia seeds don’t have a prominent flavor once you add in the pumpkin pie flavors, but the texture is definitely unique!

Pro Tip: Don’t love the chewy texture of chia pudding? You can add these ingredients to a blender, for a silky-smooth pudding instead. Keep in mind that when you blend chia pudding, the flavor of the seeds becomes much more noticeable.

I find that I usually need to add more flavoring (sweetness & spice) when I blend it, along with a little more liquid to help loosen up the texture. You can see what the texture of a blended chia pudding looks like with my Chocolate Chia Pudding.

Which chia seeds work best? You can buy black or white chia seeds at the store, though I think black chia seeds are the most common. Either will work well in this recipe, but the white chia seeds will probably look the prettiest. (I use them in my Millet Cornbread, to keep the color a pretty yellow hue.)

If you try this Pumpkin Chia Pudding, please leave a comment & star rating below letting me know how you like it!

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