Pumpkin Pie Chia Seed Pudding
One bite of this pumpkin pie chia seed pudding will have you thinking you’re eating a slice of pie! It’s creamy and full of pumpkin flavor. You’ve got to try it with a dollop of homemade whipped cream and a sprinkle of ground cinnamon on top!
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This pumpkin chia pudding is the perfect dessert during the fall and Thanksgiving. It’s light, fluffy, and full of flavor. You get all the fall vibes without the heaviness.
Pumpkin pie chia pudding recipe inspiration
When I first started this pumpkin pie chia pudding, it wasn’t supposed to be pudding. I was whipping up a homemade creamer, and the consistency was just a little too thick. So I added chia seeds to the mixture, and this pudding was born.
My husband and I now love this pudding, especially during the fall! It’s the perfect after-supper snack or even during the day when we’re craving a little treat!
Why this pumpkin chia pudding is so great!
- It’s super simple to whip up! This pudding is as simple as putting everything in a bowl and whisking to combine.
- It’s a healthier alternative. If you’re looking for a healthier alternative for dessert, this is the perfect one. The pumpkin and chia seeds are packed with nutrients!
- This pudding is a great, light dessert. I don’t know about you, but after a large meal like Thanksgiving, I don’t want a heavy dessert. That’s where this pudding comes in to top off the meal.
What kind of milk works for this chia pudding recipe?
You can use any kind of milk for this recipe. Whether you enjoy whole milk, raw milk, or dairy-free milk. My favorite milk to use is whole milk or homemade cashew cream. It makes a beautiful pudding.
Ingredients you’ll need
- milk (any kind)
- canned pumpkin purée
- ground cinnamon
- ground nutmeg
- light brown sugar
- pure maple syrup
- sea salt
- pure vanilla extract
- chia seeds
Helpful kitchen tools
How to make pumpkin pie chia pudding
It’s so simple! Just add the ingredients into a large mixing bowl. Whisk them together until combined. Then place the bowl in the fridge with a lid on top or seran wrap. Let it refrigerate for 2 hours until it sets, then stir before serving. Top each bowl of pudding with homemade whipped cream and a sprinkle of cinnamon!
How to serve chia pudding
Serve this chia pudding with a dollop of homemade whipped cream and a sprinkle of ground cinnamon. It really does make it taste like a slice of pumpkin pie!
Storage Tips
Store chia pudding in an airtight container for 3-4 days in the fridge. It’s best to eat the pudding sooner rather than later for the best taste and texture.
More fall recipes you’ll love!
- Simple Vanilla Latte From Scratch
- Chai Latte Recipe From Scratch
- Sourdough Pumpkin Bagels
- Sourdough Pumpkin Scones with Chocolate Chips
If you try this recipe and love it, come back and give it 5 stars! Tag me on Instagram @plumbranchhome
Recipe
Pumpkin Pie Chia Seed Pudding
Ingredients
- 4 cups milk (any kind dairy or dairy-free)
- 1 cup canned pumpkin purée
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup light brown sugar (lightly packed when measuring)
- 2 Tbsp pure maple syrup
- 1/2 tsp salt
- 1/2 tsp pure vanilla extract
- 1 cup chia seeds
Instructions
- Add all of the ingredients into a large mixing bowl.
- Whisk until all ingredients are combined.
- Place the bowl in the fridge with a lid on top or plastic wrap.
- Let it refrigerate for 2 hours until it sets.
- Remove the lid and stir before serving. Top each bowl of pudding with homemade whipped cream and a sprinkle of cinnamon. Enjoy!
Notes
