Description
A creamy, nutrient-packed chia pudding made with pumpkin puree, almond milk, and warming pumpkin pie spice, perfect for a healthy breakfast or snack. This easy no-cook recipe is naturally sweetened with maple syrup and enhanced with almond butter, topped with coconut whipped cream, granola, and pecans for added texture and flavor.
Ingredients
Pudding Base
- 6 Tablespoons chia seeds (white chia seeds preferred)
- 1½ cups almond milk, cashew milk, or oat milk
- ½ cup canned pumpkin or homemade pumpkin puree
- 1 Tablespoon maple syrup
- 1 Tablespoon almond butter
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract (optional)
Toppings
- Coconut whipped cream
- Chopped pecans
- Granola
Instructions
- Combine Ingredients: In a medium bowl, stir together the chia seeds, almond or other plant milk, pumpkin puree, maple syrup, almond butter, pumpkin pie spice, and vanilla extract if using. Mix thoroughly to ensure all ingredients are well incorporated.
- Initial Soak: Let the mixture sit for 5 minutes. This allows the chia seeds to start absorbing the liquid and swelling.
- Stir and Portion: After 5 minutes, stir the mixture again vigorously to break up any clumps that may have formed. Then, divide the pudding evenly between three serving containers.
- Refrigerate: Cover the containers and refrigerate the chia pudding for at least 3 hours or overnight. This chilling time allows the pudding to fully thicken and develop flavor.
- Serve: When ready to eat, top each pudding with coconut whipped cream, a sprinkle of cinnamon if desired, chopped pecans, granola, and an optional extra drizzle of almond butter for enhanced texture and flavor.
Notes
- Use any plant-based milk of your choice for a vegan and dairy-free option.
- Maple syrup can be substituted with honey if not strictly vegan.
- Adjust pumpkin pie spice to taste or use cinnamon and nutmeg if unavailable.
- Chia pudding thickens further upon refrigeration, so consistency may vary based on soaking time.
- For a smoother texture, blend the pudding mixture before refrigerating.
- Store leftover chia pudding covered in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American