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chia pudding in a cup with greek yogurt biscuit and more toppings
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Easy Pumpkin Chia Pudding

Easy to make chia pudding made with chia seeds, maple syrup, pumpkin puree, coconut milk, and pumpkin spice.
Course Breakfast, Dessert
Cuisine American
Prep Time 5 minutes
Rest time 2 hours
Total Time 2 hours 5 minutes
Servings 4
Calories 380kcal
Author Rena

Ingredients

  • 1/2 cup chia seeds
  • 14.5 oz coconut milk one can
  • 1/4 cup maple syrup
  • 1/2 cup pumpkin puree
  • 1 1/2 tsp. pumpkin pie spice
  • 1 tsp. vanilla extract
  • Optional: Plain yogurt to top, dairy-free yogurt oats crackers, extra pumpkin puree

Instructions

  • In a medium bowl, whisk to combine chia seeds, milk, maple syrup, pumpkin puree, pumpkin pie spice and vanilla extract.
  • Mix until you see no lumps. Pour the pudding mixture into a jar or 4 individual serving glasses.
  • Cover and store in the refrigerator for at least 2 hours, or overnight, until set.
  • When you're ready to eat, add a dollop of yogurt on top and an oat cracker, and enjoy cold!

Notes

  • Store in an airtight container in the fridge for up to 5 days
  • Milk: Any milk would work for this recipe, use 2% or almond milk
  • Sweetener: we used maple syrup but honey and agave will work just as well.
  • Canned pumpkin puree used, but you can make your own!

Nutrition

Calories: 380kcal | Carbohydrates: 29g | Protein: 6g | Fat: 29g | Saturated Fat: 20g | Sodium: 21mg | Potassium: 433mg | Fiber: 8g | Sugar: 13g | Vitamin A: 4766IU | Vitamin C: 3mg | Calcium: 195mg | Iron: 6mg