- Prep-time: / Ready In:
- Serves 4
- Serving size: ¼ of recipe
- Print/save recipe
Cozy up to fall flavors with this creamy, plant-based pumpkin-spice chia pudding. Chia seeds soak up rich pumpkin purée and warm spices to create a fiber-rich breakfast or dessert that tastes indulgent without the guilt. Ready in just minutes of prep (plus a few hours to chill), it’s an effortless way to enjoy seasonal flair with wholesome ingredients.
By Green Evi,
Last Updated:
Ingredients
- ¼ cup chia seeds
- 2 cups almond milk or plant-based milk of your choice
- 2 cups pumpkin purée
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Pinch chili powder
- Ground black pepper
- 2 teaspoons vanilla extract
- 2 tablespoons maple syrup (optional)
- Coconut flakes for garnish (optional)
Instructions
- Mix the chia seeds and almond milk in a jar or bowl, and let the mixture set for 5 minutes. Whisk or stir the mixture vigorously to evenly disperse the chia seeds. Cover the jar, and transfer to the refrigerator to chill for at least 4 hours, or overnight.
- In a small bowl, whisk together the cinnamon, ginger, nutmeg, cloves, chili powder, and black pepper.
- Remove the chia pudding from the refrigerator, and stir in the pumpkin purée, dry spice mixture, vanilla extract, and maple syrup (if using). Serve garnished with coconut flakes.
Nutritional Information:
Per serving (¼ of recipe): 165 calories, 27 g carbohydrates, 4 g protein, 5.4 g total fat, 0.7 g saturated fat, 0 g cholesterol, 15 mg sodium, 8.6 g fiber, 14 g sugar
Note: Nutritional information is provided as an estimate only.
tags:
Comments (5)
(4 from 4 votes)This pudding is wonderful! I used pumpkin oat milk, which happened to be a seasonal item at my store, and the additional pumpkin made it even more scrumptious!
How many calories per serving?
I used 2 tsp pumpkin pie spice instead of cinnamon/ginger/nutmeg/cloves. My partner said "it tastes like Thanksgiving!" But, I think it was missing something despite the tastiness. He cut out sugar a decade ago, but my taste buds are still adjusting, so maybe later on, I'll like it more.
This is so good! I rarely get to eat sweet breakfast because I can’t digest fructose. This is such a delicious treat that feels good to eat. I added flax seed and crushed oats on top. A dollop of cashew cream would make this perfect.
This recipe is tasty. I think I would add a little more cinnamon and nutmeg next time, but overall it was good.