Pumpkin Chia Pudding
Pumpkin chia pudding brings pumpkin spice to a simple overnight breakfast with no baking. A second whisk helps the seeds stay evenly distributed, while plain pumpkin puree adds body without relying on sweetened pie filling.
Equipment
- 1 Mixing bowl, whisk and two covered jars
Ingredients
- 3/4 cup unsweetened milk of choice 180 ml
- 1/2 cup pumpkin puree 120 g; not pie filling
- 3 tbsp chia seeds about 36 g
- 1 1/2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1 pinch fine salt
Instructions
- Whisk milk, pumpkin, maple syrup, vanilla, pumpkin spice and salt in a bowl until no lumps of pumpkin remain.
- Whisk in the chia seeds thoroughly, scraping the sides and bottom. Let stand for 10 minutes, then whisk again to break up seed clusters.
- Divide into two covered jars. Refrigerate at least 4 hours, or overnight, until spoonable and evenly thickened.
- Stir before eating. If thicker than you like, stir in milk 1 tablespoon at a time. Serve plain or add optional chopped pecans just before eating.
Notes
Times are estimates; use the doneness cues in the instructions. Illustrative AI visuals are not evidence of kitchen testing.