This healthy Pumpkin Chia Pudding, packed with fiber and spice, is prepped in minutes and perfect for breakfast or dessert.
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Years ago, I became interested in superfoods and clean eating to look and feel my best for my wedding. The more I educated myself, the more I realized the incredible benefits of eating clean beyond weight loss. The foods we eat affect everything! They can make us feel tired, and cranky, and leave us craving sugar. And some, like chia seeds, prevent or improve these issues! I am sure this is not news to you, my smart FFF friends, but a little reminder can help set us up for success!
So, What Makes This Pudding So Great?
Ok, now that I am done with my pep-talk, let’s talk about how I fell in love with this delish Pumpkin Chia Pudding. Before I started really, like really, caring about what I put into my body, chia seeds were just funny, plant-gifts with a catchy jingle. Remember? Cha-cha-cha Chia! The edible superfood gained popularity in the 2000s, even though its origins date back to early Mayan civilization. I started using them in my basic Overnight Oats with Chia Seeds, then added some flavor with Peanut Butter Overnight Oats and Strawberry Overnight Oats. This led me to all kinds of chia seed puddings, including, of course, this Pumpkin Chia Pudding.
The best part of this recipe is the ease. You mix six ingredients, which takes like a few minutes, put it in the fridge for a few hours and it’s done! Boom! Pumpkin Chia Pudding waiting for you when you wake up or ready to serve as a dessert when you’re done cooking and serving dinner. The flavor combo is warm, spicy, and classic, just like pumpkin pie, and trust me, this pudding will soon be in your rotation for brekkie, snacks, or dessert this fall (if not sooner).
Is Pumpkin Chia Pudding Healthy?
Yes! This vegan, gluten-free, paleo treat is packed with antioxidants, vitamins, and minerals. Chia seeds are great for digestion and can reduce inflammation, cholesterol, and blood pressure. Almond milk is rich in vitamin E, which is essential for your immune system and heart health. Pumpkin purée is also packed with vitamins A and C, as well as calcium, folate, and magnesium.
Why do we let the chia seeds sit?
I’ve had acai bowls and salads sprinkled with dry chia seeds, but I hated the texture and crunch. Chia seeds are not meant to be consumed dry. They absorb a large amount of liquid, so the longer they sit in milk or water, the more hydrated they will be. This not only allows the seeds to be more digestible, it also helps release their nutritious properties to benefit our health.
INGREDIENTS
- 1 cup unsweetened almond milk
- 1/2 cup pure pumpkin purée
- 1-2 tablespoons pure maple syrup
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon sea salt
- 1/4 cup chia seeds
INSTRUCTIONS
Whisk
Combine wet ingredients and spices.
Stir
Mix in chia seeds.
Set
Chill until thickened.
Devour!
FAQs & Tips
Store your Pumpkin Chia Pudding in an airtight container in the refrigerator for up to five days. You can use individual serving-size containers and you have perfect meal prep for the week.
If your chia seeds are stuck together it could be because you did not mix it well enough or you may need more liquid. Even though I was raving about prepping this pudding and forgetting about it, it wouldn’t hurt to check on it after an hour. The good news is clumping is fixable! Add 1/4 to 1/2 more milk depending on how stuck it is, then mix or shake vigorously.
Yes, but you will have to eliminate the maple syrup. For keto you can substitute it with monk fruit. For Whole30, a natural fruit juice or a finely chopped date would work too.
Serving Suggestions
Pumpkin Chia Pudding is a nutritious grab-and-go breakfast, but can also be a great addition to a full meal.
For a weekday morning try it after these make-ahead Muffin-Tin Eggs or whip up some quick Soft Scrambled Eggs. If you are hosting a weekend brunch or like to up your game whenever you have time, serve your Pumpkin Chia Pudding in cute, fancy, glass cups for individual portions. Add family-style dishes like a Bacon and Spinach Frittata or Crustless Quiche, a side of Herb-Roasted Potatoes, and a Coconut Milk Quinoa Fruit Salad.
Your delicious Pumpkin Chia Pudding is also a great, light dessert. Last fall I hosted a football / scary movie get-together to kick off fall. I served savory Pulled Pork Mac and Cheese, vegan Roasted Brussels Sprouts with Cranberries, and Truffle Fries. Yum! Right? After a meal like that, you will be craving something sweet, just like this Pumpkin Chia Pudding.
Ingredients
- 1 cup unsweetened almond milk
- 1/2 cup pure pumpkin purée
- 1-2 tablespoons pure maple syrup
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon sea salt
- 1/4 cup chia seeds
Instructions
- In a medium bowl, whisk together the almond milk, pumpkin purée, maple syrup, pumpkin pie spice, and sea salt until smooth.
- Stir in the chia seeds until evenly distributed.
- Cover the bowl and refrigerate for at least 4 hours, or until the pudding has thickened and the chia seeds have absorbed the liquid.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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