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.
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!
- 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:Print
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.
- 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
- 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.
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