Pumpkin Spice Chia Pudding
You’re going to love this Pumpkin Spice Chia Pudding that is made with coconut milk. It’s a healthy and delicious breakfast or snack.
How to Make Chia Pudding
Making chia pudding can be surprisingly tricky. The reason is that you need to get the right ratio between chia seeds and whatever liquid you are using. In the case of today’s pudding recipe, we are using both coconut milk and pumpkin puree which aren’t as thin as water or almond milk.
So, I tested this one a few times and found that 1 cup of full-fat coconut milk, 1/2 cup water, and 1/2 cup of puree with 1/3 cup of chia seeds makes for the perfect pudding consistency.
Meal Prep
When I’m meal prepping, I like to include chia puddings for an easy breakfast or snack. Even kids will eat them because they taste like a regular pudding, but they are absolutely chock-full of nutrition. See my other meal prep ideas.
One serving of chia pudding has almost 20% of the RDA of magnesium, plus calcium and plant-based protein. Also, just as a note, if you add a pinch of ginger to this recipe, it will taste like gingerbread!
Items recommended:
- Additive-free and organic coconut milk
- Organic pumpkin pie spice
- Organic chia seeds
- Organic pumpkin or butternut squash puree in a BPA-free container
- Small whisk
Other Chia Pudding recipes you might like:
- Halloween Breakfast Chia Pudding
- Chocolate Strawberry Chia Pudding
- Nutritarian Breakfast Chia Pudding
- Keto Peanut Butter Chia Pudding
And, here’s my recipe:
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Pumpkin Spice Chia Pudding (Vegan & Paleo)
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Diet: Gluten Free
Description
You’re going to love this Pumpkin Pie Spice Chia Pudding that is made with coconut milk. It’s a healthy and delicious breakfast or snack.
Ingredients
- 1 cup full-fat coconut milk
- ½ cup water
- ½ cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 2 tablespoons maple syrup or molasses
- ¼ teaspoon pumpkin pie spice
- 1/3 cup whole chia seeds
Instructions
- Combine coconut milk, water, puree, vanilla extract, and maple syrup or molasses in a medium size bowl. Use a whisk to stir together. Add the pumpkin pie spice and chia seeds to the bowl and whisk until thoroughly combined.
- Set aside and whisk again in 5 minutes, making sure that the chia seeds don’t clump together.
- Refrigerate for at least 30 minutes before serving.
Notes
The pudding will keep in the refrigerator in a tightly-sealed container for up to 5 days.
Add a pinch of ground ginger to this recipe along with the pumpkin pie spice to make this chia pudding taste like gingerbread.
- Category: Breakfast
- Method: No-bake
- Cuisine: American
Keywords: how to make chia pudding, chia seeds, pumpkin pudding, gingerbread pudding
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Oh this is super fun! My girls would love this! I love that the squash is in there too! This would make a great breakfast or snack for my toddler!
Ohhhh, thanks Renee!!! I love sneaking in veggies whenever I can, mostly because I have the tastebuds of a toddler! 🙂 Happy holidays. XOXO.
This recipe is a winner, I’m sure. I’ll be making it very soon.
I am so sorry to hear about your loss, until someone has been through it no-one knows. The vacation sounds like exactly what the doctor ordered, enjoy. I can almost taste that pineapple now. . P.S. I’ll be thinking of you when we’re having our minus 12 degrees(wind chill) here. judy
Hi Judy, thank you for the note and condolences. It’s been a rough two weeks. The grief comes and goes. I’m doing a lot of work to make sure the sadness doesn’t turn to depression, but I don’t think that is happening. I do miss my little Xena terribly. It’s so hard to go through the day without her watching my every move and seeing all the cute, funny stuff she did. Oh my goodness, -12 degrees sounds like cold beyond my comprehension. I feel like such a wimp living in California where I won’t even go outside when it’s below 50. Happy holidays, Judy. XOXOXOXO.
Wow, this looks delicious!!! I am off to the kitchen now to whip up a batch! So sorry to hear about your kitty passing. They are part of the family and I am sure your cat will be missed. I am glad you are getting away to refresh in January!
Thank you for such a sweet note, Halle. LMK how you like the chia pudding. Happy holidays to you. XOXO.
Love love chia pudding and this gingerbread chia adds another refreshing flavor to this everyday everything breakfast and snacks !
Thanks so much for the note!! XOXO.
My son will love this! Thank you for the delish and creative recipe <3
You’re so welcome, Cristina! 🙂
I love chia pudding! And this recipe is perfect for winter! Thanks for sharing!
You’re so welcome, Katja!
This is brilliant!!! I LOVE gingerbread and chia pudding is so much fun and so easy to make.
Thanks, Emily!!! 🙂
Anything gingerbread and I’m there! Must be my reddish hair, ha! Love your idea of just adding ginger to your pumpkin pie spice – I’m not usually one for buying specialty spice blends either, unless they’re on sale!
Awww, thanks Dana! I’m super excited to find you and your blog. Just subscribed to your new posts in my reader. Happy holidays! P.S. Your hair is sooooooo pretty. XOXO.
Thank you so much, Carrie! I actually just got it cut yesterday because it was way too long and getting in the way, eek! Still a decent length though 🙂
Chia puddings are the best for on the go breakfasts, and I love this festive gingerbread version! I hope you enjoy your time in Hawaii, sunshine and sand sounds pretty good right now!
Thanks, Kari!!! I hope it won’t seem too mean if I share pictures of Hawaii when I’m there. I’m already dreaming of palm trees and warm weather. It’s even cold in California right now. Happy holidays!
This looks so yummy and festive. Perfect for the holidays 🙂
Thanks, Stacey!!!