Why You’ll Love This Recipe
Pumpkin Chia Seed Pudding is a delicious and nutritious dessert or snack. Packed with fiber from chia seeds and the warmth of cinnamon, ginger, and nutmeg, this pudding feels cozy and indulgent while being simple to make. It’s dairy-free, gluten-free, and can be sweetened with maple syrup or honey, making it adaptable to different dietary preferences. Plus, it’s a great way to enjoy the seasonal flavors of pumpkin all year round!
Ingredients
- 1 cup canned pumpkin puree
- 1 ½ cups milk (dairy, almond, oat, or coconut)
- ¼ cup chia seeds
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- Pinch of salt
- Optional: Ground cinnamon, pumpkin seeds, whipped cream, or nuts for garnish
(Tip: You’ll find the full list of ingredients and
Directions
- In a mixing bowl, whisk together the pumpkin puree, milk, chia seeds, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Taste and adjust the seasoning if necessary.
- Let the mixture rest for 5 minutes, then whisk again to ensure there are no clumps.
- Divide the pudding mixture into 4 bowls or jars.
- Cover and chill in the refrigerator for at least 4 hours, or overnight for the best results.
- Before serving, stir the pudding, then garnish with a sprinkle of ground cinnamon, pumpkin seeds, or whipped cream if desired.
- Serve chilled, and enjoy with fresh fruit or coffee.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Chilling Time: 4 hours
- Total Time: 4 hours 10 minutes
Variations
- Vegan Version: Use plant-based milk (almond, oat, or coconut) and maple syrup to keep the recipe vegan.
- Chocolate Pumpkin Chia Pudding: Add 2 tablespoons of cocoa powder for a chocolate twist.
- Spiced Up: Increase the spices to taste or add a pinch of cayenne pepper for some heat.
Storage/Reheating
- Storage: Store the pudding in an airtight container in the fridge for up to 5 days. It’s best enjoyed chilled, but you can leave it out for a few minutes to come to room temperature if preferred.
- Reheating: This pudding is meant to be served cold, so it’s not suitable for reheating. However, you can enjoy it directly from the fridge.
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree, but make sure it’s smooth and fully cooked before adding it to the pudding.
2. Can I substitute the maple syrup with something else?
You can substitute maple syrup with honey, agave syrup, or stevia, depending on your sweetness preference.
3. How long does this pudding last in the fridge?
It will last for up to 5 days when stored properly in an airtight container in the fridge.
4. Can I use a different type of milk?
Yes, you can use any milk of your choice, whether it’s dairy, almond, oat, or coconut milk. Each will bring a slightly different flavor, but all work well in this recipe.
5. Can I make this recipe ahead of time?
Yes, it’s perfect for make-ahead. Letting it chill for at least 4 hours allows the chia seeds to absorb the liquid and form a creamy, thick texture.
6. Can I freeze this chia pudding?
It is not recommended to freeze chia pudding, as the texture may change once thawed.
7. Is this recipe vegan-friendly?
Yes, as long as you use plant-based milk and maple syrup or another vegan sweetener, this recipe is entirely vegan.
8. Can I add more spices to the pudding?
Absolutely! You can adjust the spices to your liking. Try adding more cinnamon, ginger, or nutmeg for extra warmth.
9. What can I use to garnish the pudding?
You can garnish the pudding with ground cinnamon, pumpkin seeds, nuts, or whipped cream for extra texture and flavor.
10. How can I make this recipe sweeter?
If you prefer a sweeter pudding, simply add a bit more maple syrup or honey to taste. You can also blend in a small amount of sweetener like stevia or agave.
Conclusion
This Pumpkin Chia Seed Pudding is a creamy, spiced delight that captures the essence of fall in every bite. Easy to make and packed with nutrients, it’s a perfect dessert or snack for any time of year. With its rich, comforting flavors and simple ingredients, this pudding is sure to become a favorite in your recipe rotation. Enjoy it as a treat for yourself or share it with loved ones!
Pumpkin Chia Seed Pudding Recipe: Creamy and Spiced
- Prep Time: 10 minutes
- Cook Time: undefined
- Total Time: 4 hours 10 minutes
- Yield: 4 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This Pumpkin Chia Seed Pudding combines the rich, spiced flavors of pumpkin pie with the creamy texture of chia pudding. It’s the perfect fall-inspired treat that’s easy to prepare, healthy, and satisfying. A great way to enjoy pumpkin all year round!
Ingredients
1 cup canned pumpkin puree
1 ½ cups milk (dairy, almond, oat, or coconut)
¼ cup chia seeds
¼ cup maple syrup or honey
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground cloves
Pinch of salt
Optional: Ground cinnamon, pumpkin seeds, whipped cream, or nuts for garnish
Instructions
- In a mixing bowl, whisk together the pumpkin puree, milk, chia seeds, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Taste and adjust the seasoning if necessary.
- Let the mixture rest for 5 minutes, then whisk again to ensure there are no clumps.
- Divide the pudding mixture into 4 bowls or jars.
- Cover and chill in the refrigerator for at least 4 hours, or overnight for the best results.
- Before serving, stir the pudding, then garnish with a sprinkle of ground cinnamon, pumpkin seeds, or whipped cream if desired.
- Serve chilled, and enjoy with fresh fruit or coffee.
Notes
You can use fresh pumpkin puree, but it should be smooth and fully cooked before adding it to the pudding.
For a vegan version, use plant-based milk and maple syrup.
Add cocoa powder for a chocolate twist or increase the spices to taste for extra warmth.
Store the pudding in the fridge for up to 5 days. It’s best enjoyed chilled.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 18g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 0g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
