This easy Pumpkin Pie Chia Pudding is quick to put together, and delicious to eat! With just a few simple ingredients it’s sure to be a festive staple in your morning breakfast routine!
With nearly 41 years under my belt I’m just going to declare that I am not a morning person….and I don’t think I will ever be one. No amount of coffee makes me excited to wake up in the morning…which leaves me reaching for the snooze button over and over and over again. I think this morning I hit snooze 4 times. By the time I finally drag myself out of bed, rush through the shower, and wake the boys up we are down to precious minutes before dashing out the door to meet David’s bus and walk Jonny to his kindergarten class. (Did I mention….the boys aren’t exactly morning people either?) I really love breakfast foods that I can make ahead of time so that when I get the boys seated at the kitchen counter I have food ready for them right away. We save the fancy stuff for the weekends. On weekday mornings it is all about convenience, like this Pumpkin Pie Chia Pudding. I make it the night before, and the fridge works it’s magic on the chia seeds while I sleep. By morning there’s a luxuriously creamy chia pudding just waiting to be eaten! Bonus: the boys think it’s like eating dessert for breakfast, so they leave for school with full tummies!
What are Chia Seeds?
Chia seeds are tiny edible seeds from a plant related to the mint family. It is native to Central America, and commonly grows in the southwestern part of the US as well. Chia seeds are considered a superfood, packed with important nutrients like protein, calcium, fiber, iron, and omega-3 fatty acids. They’re commonly used as an egg replacer, as they “gel” when mixed with liquid. They have a very neutral taste, which makes them perfect in dishes like chia pudding, because they take on the flavors that you add to it! I like using the white chia seeds for photos, but the grey ones are less expensive, and work just fine when you’re not taking pictures!
How do you make Chia Pudding?
Making chia pudding is really simple! All you do is mix the chia seeds with a liquid, and allow them to gel and absorb. You can mix in lots of different flavors, like cinnamon, mango, or even chocolate! This Pumpkin Pie Chia Pudding is perfect for fall, with a bonus serving of veggies— pumpkin —hidden inside! A little maple syrup, cinnamon, and almond extract remind me of the flavors of pumpkin pie, but in a breakfast friendly treat!
Other Simple Breakfast Recipes You Might Like!
- Hippie Breakfast Bowl — Chia Pudding
- Apple Cinnamon Instant Oatmeal
- Mango Chia Pudding Parfait
- Pumpkin Spice Oatmeal
- Avocado Toast with Coconut Bacon
Nut Free Option
I added slivered almonds and almond extract to this recipe because almonds are one of Jonny’s safe nuts, and I love the flavor. Almond Extract gives the Pumpkin Pie Chia Pudding a bit of a baked flavor, like a cookie. It can be omitted though, without changing the texture of the pudding. You might consider adding a splash more of vanilla and cinnamon. For a little added crunch, sub pumpkin seeds for the almonds.
Favorite Vegan Pumpkin Recipes
- Pumpkin Curry Soup
- Pumpkin Spice Oatmeal
- Vegan Pumpkin Spice Latte — Dairy Free!
- Pumpkin Spice Cupcakes with Chocolate Chips
- Pumpkin Spice Syrup
Are you ready to make Pumpkin Pie Chia Pudding?
You’re just a few minutes away from having a healthy breakfast stocked in your fridge! Give this Pumpkin Pie Chia Pudding a try and let me know what you think! Leave a note in the comments with a star rating!
Pumpkin Pie Chia Pudding
- 1/2 cup pumpkin puree
- 2 Tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon cinnamon
- 2 cups non dairy milk (divided)
- 1/2 cup chia seeds (I used white for aesthetics, but regular are great!)
- 1/2 cup slivered almonds
- 1/2 cup raisins (I like golden raisins)
- Place the pumpkin, maple syrup, vanilla, almond extract, and cinnamon in a 4 cup mason jar (or other 4 cup container).
- Add a splash of milk to the jar. Mix together well.
- Add the chia seeds and a splash more of the milk. Mix again.
- Add the almonds, raisins, and remaining milk. Mix well until everything is incorporated and there are no more dry chia seeds. It will appear very thin at this point.
- Place the lid on the jar and store in the refrigerator overnight (at least a few hours). The chia seeds will plump and gel with the milk, and will turn into a thick pudding consistency.
- Serve and enjoy!