Pumpkin pie chia pudding is amazingly delicious and easy to make, and it’s exactly what you need this Fall. It calls for five simple ingredients and tastes just like real pumpkin pie. It’s delicious and healthy, and it’s perfect as make-ahead breakfast that will keep you full of energy until lunch.
Chia pudding has become my favorite breakfast ever since we’ve done the Whole30 Challenge. It is so simple to make and can be kept in the fridge for 3-4 days. That means that you can do a little meal prep in advance and make a large batch. That way you will have breakfast ready in your fridge, waiting for you to grab it.
This recipe has become one of my favorites since it is full of all the deliciousness that can be found in a pumpkin pie, yet it is a very healthy way to start the day. I mean, I don’t mind starting the day with a piece of real pumpkin pie (that’s just me being honest!). But, I really love the fact that this pumpkin pie chia pudding tastes just like the real deal, and eating it makes me feel really good about myself.
Making this delicious breakfast is actually very easy to do. During the fall season, I always like having roasted pumpkin in my fridge. No matter if it’s butternut squash, red kuri squash or any other pumpkin of your choice. Roasting it is very simple, and I do it during my weekly meal prep.
I’ve shared a simple tutorial on how to roast butternut and red kuri squash in one of my recent posts, so feel free and check it out.
Also, if you don’t have the time or just didn’t make roasted pumpkin, you can always use a can of pumpkin puree. I would recommend you using the unsweetened pumpkin puree and add the sweetener of your choice. That way you can easily control the amount of sweetness, and the amount of sugar intake in general.
Now, all you have to do is combine chia seeds with your favorite milk. I like using coconut or almond milk, but you are welcome to use any other type of milk you want.
Here is a SIMPLE TIP – if you are using mashed roasted pumpkin, as I do, add it after the chia pudding has thickened. This way it will be much easier to mix everything together. But, if you are using canned pumpkin puree, then I recommend you mix it first with the milk of your choice and then add the chia seeds. This will give your pumpkin pie chia pudding a lovely orange color.
And there you go! Now, please excuse me, while I go and have another cup of this YUMMY and CREAMY deliciousness. And you should too because I know you’ll love it!
Chia seeds recipes you might also like:
- Banana Colada Chia Pudding
- Vegan Energy Pancakes with Banana and Chia Seeds
- Raw Cacao Banana Chia Pudding
Anchy
Yields 3-4 servings
6 minPrep Time
6 minTotal Time
Save Recipe
Ingredients
- ½ cup chia seeds
- 1 can coconut milk
- ½ cup coconut water (or regular water)
- Sweetener (optional)
- 1 cup roasted butternut squash (or canned unsweetened pumpkin puree)
- 1 or 2 tsp pumpkin pie spice blend (depends on your taste)
- 2 tsp ground cinnamon
- 1 ½ tsp ground ginger
- 1 tsp ground cloves
- 1 tsp ground nutmeg
Directions
- In an airtight container whisk together coconut milk and coconut water (and sweetener if using), until well combined.
- Add chia seeds and mix well.
- Leave on the countertop for 5 minutes. Mix again and then leave in the fridge overnight, or up to 4 days.
- When you’re ready to eat, mash roasted butternut squash and mix in the chia pudding. Add the pumpkin pie spice blend and mix it in.
- And it is ready for serving. Enjoy!
Notes
Chilling time not included in the prep time.
If you don’t have the time or just didn’t make roasted pumpkin, you can always use canned pumpkin puree. I would recommend you using the unsweetened pumpkin puree and add the sweetener of your choice. That way you can easily control the amount of sweetness, and the amount of sugar intake in general.
If you are using mashed roasted pumpkin, as I do, add it after the chia pudding has thickened. This way it will be much easier to mix everything together.
If you are using canned pumpkin puree, then I recommend you mix it first with the milk of your choice and then add the chia seeds. This will give your pumpkin pie chia pudding a lovely orange color.
Calories
Fat
Carbs
Protein
Did you enjoy this post? I would like to hear what you think in the comments below. If you make it don’t forget to post it on Instagram and tag me @simply.anchy or use hashtag #simplyanchyrecipe, because I love to see all of your kitchen creations. Also be sure to follow me on Instagram, Pinterest and Facebook, so that you never miss any of my recipes and posts.
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