Pumpkin Chia Pudding
This pumpkin chia pudding combines pumpkin, pumpkin pie spice, chia seeds and almond butter for for a creamy and delicious 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
Stir together chia seeds, milk, pumpkin, maple syrup, almond butter, pumpkin pie spice and vanilla (if using) in a bowl.
Let mixture soak for 5 minutes. Give it another stir to break up any clumps and divide mixture evenly between three containers.
Cover and refrigerate for at least 3 hours or overnight. You’ll want to wait until you’re ready to serve the chia pudding before adding your toppings.
When you're ready to enjoy, top chia pudding with coconut whipped cream, and a sprinkle of cinnamon. You can also add granola, chopped pecans and /or an extra drizzle of almond butter.
Store leftovers in an air-tight container in the fridge for up to 3 days.
- Maple syrup: Feel free to swap this with another liquid sweetener of choice.
- Almond butter: You can swap in any nut or seed butter in place of the almond butter. Cashew butter would work great!
- Pumpkin coconut version: I've updated this post from the original recipe that was a coconut pumpkin version. If you're a long-time follower looking for that recipe, here's what you need to do: swap the almond milk with a 15 oz can of coconut milk and top the chia pudding with toasted coconut and a drizzle of almond butter.
Serving: 1/3 of recipe (without toppings) | Calories: 355kcal | Carbohydrates: 20g | Protein: 5g | Fat: 29g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Sodium: 39mg | Potassium: 86mg | Fiber: 7g | Sugar: 6g