Pumpkin Chia Pudding. You can have it for dessert, or you can have it for breakfast, and either way, you will be enjoying a healthy, delicious seasonal treat. The blend of superfood chia seeds with your favorite plant-based milk, pumpkin puree, and pumpkin spices makes this treat perfect for Fall and the holidays.
What are Chia Seeds?
A true nutrition powerhouse, these tiny black or white seeds are native to Mexico. They are highly absorbent and do not have any significant flavor of their own, so they can be used in many different culinary applications, adding nutrition without detracting from the dish.
Why You Are Going to Love This Pumpkin Chia Seed Pudding
The incredible taste. The rich flavors and texture of this gorgeous pudding will satisfy your craving for all things pumpkin and remind you of your favorite tapioca or rice pudding. You can enjoy it for breakfast with no guilt and great benefit, or have it for an afternoon snack when you need a pick me up.
The ease and speed. You cannot make any other dessert more easily. While it does need to be soaked, your hands-on time will be very minimal. I like to make individual servings in small jars with a touch of vegan whipped cream for extra decadence.
It's full of nutrition! A great source of fiber, chia seeds also contain Omega-3 fatty acids, vitamins, protein, magnesium, and calcium. As a bonus, pumpkin chia pudding is both vegan and gluten-free naturally! Learn more about the health benefits of chia seeds.
Ingredients for Pumpkin Chia Seed Pudding
- Chia seeds. You can use white chia seeds or black chia seeds. It does not matter.
- Plant-Based Milk. Use your favorite! Almond milk is our go-to milk of choice.
- Canned Pumpkin. As with most pumpkin recipes, you should make sure to get pumpkin puree and not pumpkin pie filling.
- Cinnamon. This hallmark spice gives it that warmth you associate with pumpkin.
- Ground Ginger Powder. Instead of these two spices, you can also use a pre-mixed pumpkin pie spice.
- Medjool Dates. For sweetness and fiber, dates are a fabulous natural sweetener.
- Maple Syrup. Agave will also work.
- Banana. Bananas add flavor, sweetness and a different texture.
Ingredients for the Topping
- Dates. We use them for flavor and sweetness.
- Raw Pecans. You could also use walnuts or a different kind of nut.
- Cinnamon. More warmth and goodness!
How to Make Pumpkin Chia Seed Pudding
Add all of the ingredients except for the chia seeds, bananas and yogurt to a blender and puree until the dates are fully mixed in. Move this mixture to a medium mixing bowl, and add the chia seeds. Stir very thoroughly, to make sure each seed has contact with the liquid mixture. Place this mixture into the refrigerator, where it needs to soak overnight. The next day, divide the mixture evenly into individual portions, and top with your yogurt or whipped cream (vegan or regular) and the date pecan topping mixture.
Frequently Asked Questions
What kinds of milk work for this chia pudding recipe?
While we love using almond milk, this recipe will work with coconut milk, soy milk, or any of your favorite non-dairy milk varieties. It will also work with regular full dairy milk.
How should I store Chia Seed Pudding?
Keep your extras or leftovers in the refrigerator for up to five days, or freeze individual servings for use in future lunch boxes or snack times.
How long does pumpkin chia seed pudding last?
In the refrigerator, it should stay fresh for up to five days. Always check that it has a pleasant smell and color.
Can I freeze chia pudding?
Yes! Freeze it in an airtight container for up to one month. Freeze only after the chia seeds have absorbed all the liquid.
It takes time for the chia seeds to absorb the liquid. Please allow at least two to three hours, and it is best to allow 24 hours. This is not a process that can be skipped.
Why didn't my chia pudding set?
Old chia seeds are often the culprit. These tiny seeds can spoil and become rancid. Keep your chia seeds in a cool, dry location for up to six months, then replace them. If your chia seeds are fresh, it is possible you do not stir them thoroughly into the liquid.
Can I meal prep pumpkin chia pudding?
Yes! If you want to take this in your lunch box all week long, just make it at the beginning of the week and keep it refrigerated!
How many calories are in chia seeds?
About 140 calories in two tablespoons, these nutrition-dense seeds are worth every bite of pudding!
Variations and Serving Suggestions
- A small amount of vanilla extract adds a different element to the recipe.
- If you want to have a more traditional pumpkin spice, you can add nutmeg and a tiny bit of cloves to the spice mixture.
- Amp up the flavor with a small amount of sea salt.
- A drizzle of chocolate or caramel syrup is a nice finishing touch.
- Keep your chia seeds fresh and dry. Store them in a cool and dry location in an airtight container. If you do not plan to use the entire bag within six months, consider freezing it.
- Stir the seeds for longer than you think is necessary. The more seeds have direct contact with the liquid mixture, the better your finished pudding will be.
More Great Chia Pudding Recipes
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- 1 ¼ cups plant-based milk
- ½ cup canned pumpkin
- ½ cinnamon
- ¼ tsp ground ginger powder
- 3 Medjool dates
- 1 tbsp maple syrup or agave
- ¼ cup chia seeds
- 1 large banana, sliced
- Vegan or regular greek yogurt (optional) - We use plain, but you can use vanilla as well.
Pecan and Date Topping
- 3 dates, pitted and chopped
- ½ cup raw pecans or walnuts, chopped
- ¼ tsp cinnamon
- Slice dates in half, and inspect the inside. It should be brown, not black, and free of bugs (sometimes bugs make their way inside the dates). If the dates are soft and fresh move to step two. If they are a little drier and hard, soak them in boiling water for 5 minutes to soften them.
- In a blender or smoothie maker blend plant-based milk, pumpkin, cinnamon, ginger, dates, and maple syrup until smooth.
- Pour pumpkin mixture into a bowl, add chia seeds, and mix well. Set aside.
- Mix all the topping ingredients into a bowl.
- Divide the pumpkin chia seed mixture into 4 jars of container for which you have a lid. Layer with banana slices a scoop or two of yogurt and the date pecan topping.
- Refrigerate overnight. Alternatively, you can let the chia seed pudding mixture set in the fridge overnight and add the topping right before serving.
Pumpkin Chia Pudding. You can have it for dessert, or you can have it for breakfast, and either way, you will be enjoying a healthy, delicious seasonal treat
- Prep Time: 10
- Category: breakfast
- Method: Raw
- Cuisine: American
- Serving Size: 1 cup with toppings
- Calories: 350
- Sugar: 34.1 g
- Sodium: 78.4 mg
- Fat: 15.1 g
- Saturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 50.5 g
- Fiber: 10.3 g
- Protein: 9.6 g
- Cholesterol: 2.1 mg
Keywords: Chia seed pudding, chia pudding