Description
A wholesome Pumpkin Chia Pudding recipe that’s creamy, naturally sweetened with maple syrup, and infused with warm pumpkin pie spice. Perfectly chilled overnight for a nutritious breakfast or dessert rich in fiber, protein, and vitamins.
Ingredients
Scale
Ingredients
- 1 cup unsweetened almond milk
- 1-2 tablespoons pure maple syrup
- ½ cup pure pumpkin purée
- ¼ cup chia seeds
- 1 teaspoon pumpkin pie spice
- â…› teaspoon sea salt
Instructions
- Combine Wet Ingredients: In a medium bowl, whisk together the almond milk, pumpkin purée, pure maple syrup, pumpkin pie spice, and sea salt until the mixture is smooth and evenly blended.
- Add Chia Seeds: Stir in the chia seeds thoroughly to make sure they are evenly distributed with no clumps remaining in the mixture.
- Refrigerate the Mixture: Cover the bowl and refrigerate for at least 4 hours, ideally overnight, allowing the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
- Serve Chilled: After thickening, stir the pudding well and serve chilled as a healthy, flavorful breakfast or dessert option.
Notes
- Adjust maple syrup to taste for desired sweetness.
- Use pure pumpkin purée, not pumpkin pie filling, for best results.
- For creamier texture, stir pudding partway through refrigeration.
- Top with nuts or seeds for added crunch and nutrition, if desired.
- Can be stored in the refrigerator covered for up to 3 days.
