Craving those cozy autumn flavors but short on time? This Pumpkin Spice Chia Pudding is your answer! It’s a ridiculously easy, no-cook recipe that tastes like a slice of pumpkin pie, but it’s packed with fiber and healthy fats. Perfect for a grab-and-go breakfast or a guilt-free dessert, this creamy delight will become your new fall favorite.
Ingredients
• 40 g / ¼ cup chia seeds
• 60 ml / ¼ cup coconut milk or heavy whipping cream
• 60 ml / ¼ cup water or almond milk
• 60 g / ¼ cup unsweetened pumpkin purée
• 5-10 drops Stevia extract, to taste
• 1.5 g / ½ tsp pumpkin pie spice mix
Instructions
1. In a bowl or jar, combine the chia seeds, coconut milk, water or almond milk, pumpkin purée, pumpkin pie spice, and stevia extract.
2. Whisk thoroughly until all are well-combined and no clumps remain.
3. Let the mixture sit for at least 10-15 minutes to allow the chia seeds to gel and thicken into a pudding. For a quicker smoothie, simply blend and serve immediately.
Nutritional Information
• Nutritional Facts
• Total Carbs: 20.8g
• Fiber: 14.2 g
• Net Carbs: 7.2 g
• Protein: 6.6 g
• Fat: 8.1 g
• Calories: 295 kcal
Pro Tips
• For an ultra-smooth, mousse-like texture, blend all the in a high-speed blender instead of just whisking.
• Make a large batch at the start of the week for quick breakfasts. It will keep in an airtight container in the fridge for up to 5 days.
• Elevate your pudding with toppings like toasted pecans, a dollop of coconut cream, a sprinkle of cinnamon, or a few sugar-free chocolate chips.
• Adjust the sweetness to your liking. You can substitute stevia with monk fruit sweetener or a teaspoon of maple syrup if not strictly low-carb.
FAQ
Q: How long does pumpkin chia pudding last in the fridge
A: This pumpkin spice chia pudding can be stored in an airtight container in the refrigerator for up to 5 days, making it an excellent option for weekly meal prep.
Q: Can I use a different sweetener instead of stevia
A: Absolutely. You can substitute stevia with monk fruit sweetener to keep it low-carb, or use a teaspoon of maple syrup if you’re not following a strict low-carb diet. Adjust the sweetness to your preference.
Q: How do I make my chia pudding extra smooth
A: For an ultra-smooth, mousse-like texture, blend all the ingredients in a high-speed blender. This will eliminate any potential clumps and create a creamier consistency than just whisking.
Q: Is this pumpkin spice chia pudding vegan
A: Yes, this recipe can easily be made vegan. Simply use coconut milk or almond milk instead of heavy whipping cream to ensure it is completely plant-based.
