Pumpkin Spice Chia Pudding

It’s autumn and everything is about pumpkin, right? And omg, pumpkin spice latte, people get crazy about it, everybody is in Starbucks. But you know what? I haven’t even tried pumpkin spice latte. Crazy? Not really. I don’t drink coffee, I don’t like coffee, so something like Starbucks is just totally uninteresting for me.

Pumpkin Spice Chia Pudding

But before you think I’m an alien, don’t worry, I also love pumpkin and pumpkin spice! Of course I do. Just not in my coffee.

Last time I posted a chia pudding with banana, this one is basically the same. Super quick and even more healthier! Amazing for breakfast or as a little snack. If you are also a pumpkin spice lover, you have to try this!

Pumpkin Spice Chia Pudding

4.5 from 2 reviews
Pumpkin Spice Chia Pudding
 
Prep time
Total time
 
Recipe type: Breakfast, Dessert
Serves: 2
Ingredients
  • 1 cup of pumpkin puree
  • 2 tbsp chia seeds
  • 1 cup of soy milk
  • 1 tsp pumpkin spice (recipe below)
  • 1 tsp vanilla extract
  • maple syrup
Instructions
  1. Mix chia seeds with milk in a jar or bowl, cover it and store it in the fridge overnight, or at least for 4 hours.
  2. Next morning just add spices and pumpkin puree, and some maple syrup, if you like it sweeter. Enjoy!
Notes
For the pumpkin spice mix together 2 teaspoons of cinnamon, 1 teaspoon of ginger, ½ teaspoon of nutmeg, ½ teaspoon of cloves with a pinch of chili and pepper.
You can make double or triple amount too, and store it in a jar.

Pumpkin Spice Chia Pudding

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Comments

  1. Travis says

    Hey, Thanks for the awesome recipe! These chia puddings seem to make everyone happy! I wanted to mention that in your pictures above : I believe you may have mistaken a Japanese Red Juri Squash (one of my favorites), for a pumkin. Was planning on using a sugar pie pumkin… Do you prefer these squash?

    • says

      Hey Travis,
      I am so happy you like the recipe!
      You are absolutely right, that’s a red kuri or also called hokkaido on the picture. I love it a lot as well!
      I’ve made this recipe with butternut squash and with red kuri puree too, they both worked well. I’ve never tried a sugar pie pumpkin before, so I’m not totally sure about it, but if it’s as sweet as its name, then I’m sure it’s gonna be good 😉

  2. Jamie says

    Good morning! I made this in one mason jar and it didnt firm up at all. Is this because i used almond milk and not regular milk?! Id love to try this again. Thanks!

    • says

      Hey Jamie,
      I personally have never had this issue before, I always use almond or soy milk and my chia puddings set, but you could try a few things.
      I noticed chia seeds set faster for me outside, so you could try to leave the pudding outside for a few hours before putting in the fridge.
      Or simply stir the seeds every 15-30 minutes until they firm up.
      If nothing works, you could also simply try to use a bit more seeds or less liquid in the recipe.
      I hope I could help you!
      Let me know if it worked this time 🙂

  3. Meghan says

    I just wanted to add some tips in case anyone was interested! I found it hard to mix the ingredients well enough just by hand because everything was so thick, so I ended up blending everything together which worked really nicely for consistency. The other thing I did was add ground cardamom which was nice and added some chai flavouring, as well as roasted salty pumpkin seeds just because I like nuts/seeds in my pudding. I’ve never had pumpkin puree before so I think the maple syrup to taste was almost the most important part and I may have been a bit liberal with it. Anyways thanks so much for the recipe

  4. Whitney says

    why wouldn’t U just mix all the ingredients in a mason jar & put in fridge. overnight. that is the instructions to every pudding recipe I have seen online, & the way I have made many chia sees puddings. easy peasy ???

    • says

      Hi Whitney,
      Of course you can also jut simply mix every ingredient together, if you like it that way 🙂
      I personally prefer to have “milky” chia seeds that are covered with sweet pumpkin puree, but it’s also delicious when you soak the seeds in the puree.

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