I made you breakfast… or possibly a snack. It all depends on how you look at it.
This pumpkin chia seed pudding is a healthy combination of Greek yogurt, pumpkin puree, almond milk, pumpkin pie spice, maple syrup, and chia seeds. It’s deliciously sweet with the warmth of fall spices.
Since everyone is crazy for pumpkin these days, and it’s the third day of pumpkin week here on Food Fanatic, I figured why not.
If you’ve never had chia seed pudding, you’re missing out on a delicious treat. The chia seeds plump when combined with liquid, creating a thick custard.
When I say this pudding is easy to make, I mean it. Unlike traditional pudding, chia seed pudding requires absolutely no cooking. There’s no need to boil milk, temper eggs, or whisk until your arm is about to fall off. You just add all of the ingredients to a bowl, give it a mix, and wait for it to thicken on its own in the refrigerator. It’s that simple!
Your arm will thank you.
You can top your pudding with just about anything you like. Top until you’re heart’s content. You can add dried or fresh fruit, toasted nuts, seeds, or even granola. The possibilities are endless. For this recipe, I topped the pudding with maple pecans and pumpkin seeds—simple and slightly sweet. If you want to get fancy, you can make a chutney with seasonal apples and pears, or even Tracy’s apple ginger orange marmalade.
The great thing about chia seed pudding is that it’s the perfect breakfast on the go. When I’m finished mixing up the custard, I transfer it to individual containers that I can grab the next morning. All you have to do is open the container and add your desired toppings, and off you go!
It’s #PumpkinWeek on Food Fanatic! Follow along all week for fantastic new ways to use pumpkin!
Disclaimer: This post used to feature a giveaway provided to you by Le Creuset. It is now over. The views and opinions expressed by contributors on Food Fanatic are based entirely upon the contributor’s experiences with Le Creuset products.
Pumpkin Chia Seed Pudding Recipe
- 1 Almond Milk Or coconut milk
- 0.5 Plain Greek Yogurt
- 0.5 Pumpkin Puree
- 0.25 Pure Maple Syrup Plus 2 tablespoons, divided
- 1 Pure Vanilla Extract
- 0.5 Pumpkin Pie Spice
- 0.5 Chia Seeds
- 0.25 Pecans Toasted and chopped
- 0.25 Roasted Pumpkin Seeds
- Add coconut milk, Greek yogurt, pumpkin puree, 1/4 cup maple syrup, vanilla extract, and pumpkin pie spice to a bowl. Whisk until the mixture is smooth. Whisk in the chia seeds.
- Transfer to individual containers or cover the bowl with plastic wrap. Place the mixture in the refrigerator to chill for 4 hours.
- Top with maple-glazed pecans and pumpkin seeds.
- Add chopped pecans and pumpkin seeds to a small bowl. Stir in maple syrup. Transfer to an airtight container and store in the refrigerator until ready to serve.