Pumpkin Chia Pudding Recipe

Pumpkin, pumpkin pie spice, chia seeds, and almond butter make this pumpkin chia pudding a creamy fall breakfast or snack.   

–  ▢  6 Tablespoons chia seeds, (I used white chia seeds) – ▢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 (optional) – ▢Toppings: coconut whipped cream, chopped pecans and/or granola

Ingredient

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Step 1

In a dish, stir together chia seeds, milk, pumpkin, almond butter, maple syrup, pumpkin pie spice, and vanilla, if using.  

Direction

Wavy Line
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Step 2

Allow mixture to sit for five minutes. After giving it one more stir to break up any clumps, divide the mixture equally among the three containers.  .

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Step 3

Refrigerate for 3 hours or overnight. Wait to top the chia pudding until you're ready to serve.  

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Step 4

 o serve, sprinkle cinnamon and coconut whipped cream atop chia pudding. You can add granola, chopped pecans, or almond butter.  

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Step 5

Refrigerate leftovers in an airtight jar for 4-5 days.   

Also See

Chocolate Peanut Butter Protein Balls Recipes