Pumpkin Chia Pudding

Easy Pumpkin Chia Pudding
Prep Time 5 mins
Rest Time 2 hrs
Total Time 2 hrs 5 mins
Cuisine: ,
Courses:
Difficulty: Beginner
Servings: 2
Estimated Cost: 6
Calories: 245 kcal
Best Season: Fall
Description

This easy pumpkin chia pudding is creamy, lightly spiced and packed with cozy fall flavor. Made with pumpkin puree, chia seeds, milk, maple syrup and pumpkin pie spice, it takes just 5 minutes to prepare before chilling in the fridge. It’s a simple make-ahead breakfast or healthy snack that’s perfect for busy mornings.

Ingredients
  • ½ cup pumpkin puree
  • ¼ cup chia seeds
  • 1 cup unsweetened almond milk
  • 2 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
Instructions
    Combine the wet ingredients.
  1. 1
    Add the pumpkin puree, almond milk, maple syrup and vanilla extract to a medium bowl or large jar. Whisk until the pumpkin is completely incorporated and the mixture is smooth.
    2. 2. Add the chia seeds and spices.
  2. 2
    Stir in the chia seeds, pumpkin pie spice, cinnamon and a small pinch of salt. Mix thoroughly so the chia seeds are evenly distributed.
    3. 3. Let it sit and stir again.
  3. 3
    Leave the mixture at room temperature for about 5–10 minutes, then stir it again. This helps break up any clumps of chia seeds and gives the pudding a more even texture.
    4. 4. Chill.
  4. 4
    Cover the bowl or jar and refrigerate for at least 2 hours. For the thickest, creamiest texture, leave it in the refrigerator overnight.
    5. 5. Serve.
  5. 5
    Stir the pumpkin chia pudding before serving. Divide between two bowls or jars and add your favorite toppings, such as chopped pecans, Greek yogurt, cinnamon or a light drizzle of maple syrup.
Note

Make sure you use 100% pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.

The pudding will continue to thicken as it sits. If it becomes too thick, stir in a splash of almond milk before serving.

For a sweeter pudding, add another teaspoon or two of maple syrup.

For meal prep, divide the pudding between individual jars before refrigerating.

Store covered in the refrigerator for up to 4 days.

Dairy milk, oat milk, soy milk or another milk of your choice can be used instead of almond milk.

For extra protein, serve with Greek yogurt or mix a spoonful into the pudding before eating.

Read it online: https://quickmealsfinder.com/recipe/pumpkin-chia-pudding/