This Pumpkin Spice Chia Pudding is a perfect cozy breakfast or snack for the fall and winter months. If you're a fan of classic fall flavours, you're going to love this.
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Why You'll Love This Recipe
Every fall, you see start seeing pumpkin spice everywhere - and for good reason. It's such a classic, aromatic blend of ingredients that remind you of the turning of seasons. With this chia pudding recipe, you'll be able to relive those moments all over again - any time of year whenever you're craving some pumpkin spice.
- Deliciously nostalgic - something about pumpkin spice brings warmth and comfort in each spoonful.
- Easy meal prep - incredibly easy to make, with just a few simple ingredients and minutes of prep, saving you time during those busy mornings.
- Nutritious - a super easy way to incorporate chia seeds into your diet for a nutrient-packed meal.
- Not just seasonal - you're a weirdo like me and listen to Christmas carols in June? Enjoy this recipe any time of the year with ingredients that you can find year-round.
What is Chia Pudding?
I say this often, Chia Pudding is the easiest pudding you'll ever make. At its core, all you need are chia seeds and milk - the magic happens when these two ingredients are mixed and soak together in the fridge. Chia seeds have an amazing ability to absorb liquid; so when they soak, they expand into a thick, smooth, jelly-like texture that resembles tapioca pudding. It's incredibly easy to make and nutritious - and easily customizable with ingredients like pumpkin puree to create some fun and unique flavours.
Ingredients
Please scroll down to the recipe card below for exact quantities and measurements.
- Chia seeds - any kind of chia seeds will work, whether they are black or white chia seeds.
- Milk - I'm using unsweetened almond milk, but you can use cow's milk or any other plant-based alternative.
- Maple syrup - I like using maple syrup but you can use any kind of sweetener you like (honey, agave nectar, stevia, etc.)
- Pure pumpkin puree - you can typically find these canned at any major grocery store. Make sure not to buy pumpkin pie filling; it should say 100% pure pumpkin puree.
- Pumpkin pie spice - you can use store-bought jar, make your own, or simply use ground cinnamon and nutmeg.
- Ground cinnamon - as a topping at the end.
- Vanilla extract - for a boost of vanilla flavour.
Instructions
STEP 1: In a mason jar (or other sealable container), mix together milk, chia seeds, maple syrup, pumpkin puree, pumpkin pie spice, and vanilla extract.
STEP 2: Let it sit for 5 minutes, and then stir again to break up any clumps. Snap on a lid and refrigerate for 2+ hours.
STEP 3: When it's ready, take it out and add your toppings: a spoonful of Greek yogurt, a few sprinkles of ground cinnamon, and some crushed almonds. If you'd like, add a cinnamon stick for garnish. Enjoy!
How to Store
You can store this away in the refrigerator for up to 5 days in an air-tight container. I like using 8-ounce (236 ml) wide mouth mason jars - they're easy to clean, mix ingredients in, and provide enough room at the top for toppings.
Toasty's Tips
- Follow the Stir → Sit → Stir Again rule by letting the chia mixture sit for 5 minutes and then stirring again before refrigerating. This will ensure a smooth, thick, creamy consistency without clumps. This is very important so don't forget this step!
- Make sure you are using pure pumpkin puree and not pumpkin pie filling; the latter contains sugar and spices already added to it, which is not what we want for this recipe.
- While this makes 1 serving, you can batch prep multiple servings at a time by simply multiplying the quantities and using the same ratios for each ingredient.
- Top it off with your favourite nuts, seeds, spices, dried fruits, and whatever else you like that reminds you of the fall.
FAQ
Can I warm this up before eating?
Absolutely! While chia pudding is typically meant to be eaten chilled straight out of the fridge, you can certainly warm this up in the microwave before eating. It's a wonderful way to enjoy this during the colder fall or winter months!
Why is my chia pudding not thickening properly?
Typically, you can try a few different things: 1) mix in more chia seeds and refrigerate again for 2+ hours, 2) giving it more time to soak in the fridge to allow the seeds to absorb the liquid, and 3) using a thicker type of milk, such as full-fat coconut milk. In my experience, one of these typically solves it; otherwise, it could be related to the type of chia seeds you are using (perhaps one that has gone past its useful shelf life) and you may want to try purchasing a different batch to use.
Other Chia Pudding Recipes to Try
📖 Recipe
Pumpkin Spice Chia Pudding
Suggested Equipment
Ingredients
Pudding Base
- 2 tablespoon chia seeds
- ½ cup unsweetened almond milk
- 1.5 teaspoon maple syrup
- 2 tablespoon pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
Toppings
- 1 tablespoon greek yogurt
- ground cinnamon - pinch
- 1 teaspoon almonds - crushed
Instructions
- In a mason jar (or other sealable container), mix together milk, chia seeds, maple syrup, pumpkin puree, pumpkin pie spice, and vanilla extract.
- Let it sit for 5 minutes, and then stir again to break up any clumps. Snap on a lid and refrigerate for 2+ hours.
- When it's ready, take it out and add your toppings: a spoonful of Greek yogurt, a few sprinkles of ground cinnamon, and some crushed almonds. If you'd like, add a cinnamon stick for garnish. Enjoy!
Notes
- Video: Watch the step-by-step video tutorial here.
- Make sure to follow the STIR → SIT → STIR AGAIN rule: Stir the ingredients, let it sit for 5 minutes, stir it again to remove any clumps, then refrigerate. This is very important to make sure your chia pudding ends up with a smooth consistency.
- Storage: You can store this away in an air-tight container for up to 5 days in the fridge. I like to use an 8-ounce wide mouth mason jar, which has a wide mouth opening that makes it easy to clean and easy to stir ingredients out of. It also has enough room at the top to add in your caramelized onions and other toppings.
- Make sure you are using pure pumpkin puree and not pumpkin pie filling; the latter contains sugar and spices already added to it, which is not what we want for this recipe.
- Enjoy this warmed up by heating it up before you enjoy it! Perfect for those colder months when you prefer something warm.
- While this makes 1 serving, you can batch prep multiple servings at a time by simply multiplying the quantities and using the same ratios for each ingredient.
- Top it off with your favourite nuts, seeds, spices, dried fruits, and whatever else you like that reminds you of the fall.
STEP-BY-STEP VIDEO
You can find step-by-step video tutorials for all of my recipes on my YouTube Channel. There you'll find many more tips and tricks to help you along!
Nutrition
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
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