Easy Pumpkin Spice Chia Pudding

This super easy and nutritious Pumpkin Spice Chia Pudding makes the perfect Fall breakfast or snack! With only 5 minutes of prep and 6 easy-to-find ingredients, it’s sure to become a favorite.

Every Christmas, I make a big batch of traditional stovetop pumpkin pudding with all the stops — ice cream, cinnamon… YUM. But for the times between when I don’t want the fuss, THIS is my go-to!

Add chopped apples, crispy roasted pumpkin seeds and an extra sprinkle of Pumpkin Spice and I’m in heaven!

It’s also perfect for all of us with small, mobile, or shared kitchens who need something simple and shockingly delicious 😉

Why you’ll love this Pumpkin Spice Chia Pudding Recipe:

• It feels like an extra special Fall treat to savor in the morning with your coffee or tea
• Creamy, spiced, and delicious!
• Prep in only 5 minutes and leave it overnight for a no-fuss breakfast
• Tastes just like your favorite Pumpkin Spice Latte — go team PSL!

What to know before you start:

Use any plant-based milk you like.

You can replace the water-coconut milk combination with almond, hemp, or other plant-based milk. Water & coconut is my favorite.

Find your own perfect chia pudding consistency.

This recipe makes a nice thick pudding. Add a little more liquid to thin.

Prevent clumps — make sure you shake/stir it well.

You know you’re finished shaking/stirring when the chia seeds are separated (not sticking together) and remain in the mixture rather than floating to the top (note that some will still float).

Pumpkin Spice Chia Pudding Recipe:

Pumpkin Spice Chia Pudding

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★★★★★

5 from 1 reviews

• Author: Jamie -- Vibrantly g-Free
• Prep Time: 5
• Total Time: 5
• Yield: 1 1x
• Diet: Vegan

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Description

This super easy and nutritious Pumpkin Spice Chia Pudding makes the perfect Fall breakfast or snack! With only 5 minutes of prep and 6 easy-to-find ingredients, it’s sure to become a favorite.

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Scale 1x2x3x

Ingredients

• ⅓ cup Full Fat Coconut milk (if solid, warm until liquid)
• 1/4 cup water
• 3 Tablespoons Chia seeds
• 1 teaspoon maple syrup (plus more to taste once set)
• 2 Tablespoons pumpkin puree
• ¼ teaspoon pumpkin pie spice
• ¼ teaspoon vanilla

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Instructions

1. Add all ingredients to a jar. Secure the lid and shake or stir until well mixed. Let rest for a minute, then shake or stir again. Let rest for another minute, then mix one more time.
2. Let sit for at least two hours — I prefer overnight. Top with freshly chopped apples, roasted pumpkin seeds, and an extra sprinkle of spice if you like!

Notes

You can replace the 1/3 cup (75 ml) + 1/4 cup (60 ml) water-coconut milk combination with almond, hemp, or other plant-based milk. Water & coconut is my favorite.

This recipe makes a nice thick pudding. Add a little more liquid to thin.

You know you’re finished shaking/stirring when the chia seeds are separated (not sticking together) and remain in the mixture rather than floating to the top (note that some will still float).

• Category: Breakfast
• Cuisine: American

Keywords: Paleo, vegan, gluten free, dairy free, breakfast, snack

Hungry for more?

Try these VgF favorites:

• Simple Chia Seed Pudding Recipe >> 2-ingredient paleo breakfast
• Chocolate Chia Pudding Recipe
• Mango Coconut Chia Pudding
• The 3 Best Gluten Free Smoothie Recipes

Or check out our tasty gluten-free Recipe Index <3

With love and gratitude,

❤︎ Jamie