Chia Seed Pumpkin Pudding

Written By Ashlee Bryant

Creamy, lightly sweet, and loaded with omega‑3s, this Chia Seed Pumpkin Pudding gives you all the cozy pumpkin‑pie vibes without turning on the oven. It’s a five‑minute stir‑together recipe that thickens in the fridge while you get on with your day - perfect for make‑ahead breakfasts, nourishing snacks, or a light dessert.

Ingredients (Serves 2–3)

  • ½ cup unsweetened pumpkin purée

  • 3 Tbsp chia seeds

  • ¾ cup unsweetened milk of choice (almond, oat, dairy, etc.)

  • 1–2 Tbsp pure maple syrup (to taste)

  • ½ tsp vanilla extract

  • ½ tsp pumpkin pie spice

  • Pinch of sea salt (optional)

Optional toppings: toasted pepitas, coconut whip, chopped pecans, or an extra sprinkle of pumpkin spice

Directions

  1. Whisk the base: In a medium jar or bowl, whisk together pumpkin purée, milk, maple syrup, vanilla, pumpkin spice, and salt until smooth.

  2. Add chia seeds: Stir in chia seeds, making sure they’re evenly distributed.

  3. Chill & thicken: Cover and refrigerate at least 2 hours (or overnight). Stir once after 15 minutes to prevent clumping.

  4. Serve: Portion into cups and add your favorite toppings.

Tips & Swaps

  • Adjust the texture: For extra thick pudding, use 4 Tbsp chia seeds; for lighter, use 2 Tbsp and reduce milk slightly.

  • Flavor twists: Sub pumpkin pie spice with ¼ tsp cinnamon + ⅛ tsp each nutmeg & ginger, or try cocoa powder for “mocha‑pumpkin” vibes.

  • Protein boost: Replace half the milk with plain Greek yogurt or add 1 scoop unflavored collagen for extra staying power.

Why It Works for Fall

  • Seasonal star ingredient: Pumpkin purée delivers beta‑carotene and unmistakable autumn flavor.

  • Warm spice profile: Cinnamon, nutmeg, and cloves bring comforting aromas that feel like sweater‑weather in a jar.

  • No‑bake ease: This fridge‑set dessert keeps things simple yet festive.

Ashlee Bryant
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