Description
This Pumpkin Pie Chia Pudding is a creamy, healthy, and delicious make-ahead breakfast or snack that combines the warm flavors of pumpkin pie spice with the nutritious boost of chia seeds. It’s smooth, lightly sweetened with maple syrup, and requires minimal prep time, making it perfect for a quick and satisfying treat.
Ingredients
Scale
Chia Pudding Base
- 2 tablespoons chia seeds
- 1/4 cup milk
- 1/3 cup Greek yogurt
- 3 tablespoons pumpkin puree
- 2 tablespoons maple syrup
- 1/2 teaspoon pumpkin pie spice
- Pinch of salt
Instructions
- Combine Wet Ingredients: In a mixing bowl or jar, whisk together the milk, Greek yogurt, pumpkin puree, maple syrup, pumpkin pie spice, and a pinch of salt until the mixture is completely smooth and well blended.
- Add Chia Seeds: Stir in the chia seeds carefully, making sure they are thoroughly distributed throughout the liquid mixture.
- Rest and Stir: Let the mixture rest at room temperature for 5 to 10 minutes to allow the chia seeds to start absorbing the liquid, then stir again to break up any clumps and keep the seeds evenly suspended.
- Refrigerate to Set: Cover the bowl or jar and place it in the refrigerator for at least 2 hours or overnight to allow the pudding to thicken and set properly.
- Serve and Adjust: Before serving, stir the pudding once more to achieve a creamy consistency and taste; adjust sweetness if desired.
Notes
- If you prefer a sweeter pudding, add more maple syrup to taste before refrigerating.
- Use any type of milk you prefer – dairy or plant-based alternatives like almond or oat milk work well.
- The pudding thickens as it chills; if it becomes too thick, stir in a little milk to reach your desired consistency.
- For added texture and flavor, top with chopped nuts, granola, or a dollop of whipped cream before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
