Creamy Maple Pumpkin Chia Seed Pudding
A quick, no-bake breakfast pudding featuring pumpkin puree, chia seeds, and maple syrup. It offers a creamy, custard-like texture that is perfect for meal prep and keeps you full until lunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1/3 cup chia seeds
- 1/2 cup 100% pure pumpkin puree
- 1 cup milk (almond, oat, or coconut)
- 2 tablespoons real maple syrup
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 pinch sea salt
- Optional toppings: toasted pecans, fresh apple slices, Greek yogurt
Instructions
- Stir canned pumpkin puree until smooth and measure out 1/2 cup.
- In a medium bowl, whisk together milk, maple syrup, vanilla extract, and pumpkin pie spice until spices are dissolved.
- Add the pumpkin puree to the wet mixture and whisk until completely smooth and uniform in color.
- Sprinkle chia seeds into the bowl while whisking constantly for 30 seconds to prevent clumping.
- Let the mixture sit for 5 minutes, then stir again to break up any clumps.
- Divide the mixture evenly among 4 glass jars or bowls.
- Refrigerate for at least 4 hours or overnight until the chia seeds have expanded and the pudding is set.
- Stir well before serving and add desired toppings.
Notes
Do not use pumpkin pie filling; use only pure pumpkin puree. Stirring twice (once initially and once after 5 minutes) is crucial to prevent chia seeds from clumping. If the pudding is too thick after chilling, add a splash of milk. For best texture, chill overnight.
Nutrition
- Serving Size: 1 cup per serving
- Calories: 250
- Sugar: 12
- Sodium: 150
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 20
- Fiber: 8
- Protein: 8
Keywords: chia seed pudding, pumpkin breakfast, maple syrup, healthy breakfast, meal prep, gluten-free, dairy-free, vegan, pumpkin pie spice, no-bake