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Creamy Pumpkin Pie Chia Seed Pudding: Easy 5-Minute Breakfast

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This creamy pumpkin pie chia seed pudding tastes like Thanksgiving in a jar, but without the three hours of work. It comes together in about five minutes of actual work and is the perfect make-ahead breakfast for busy mornings.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 3 tablespoons (45g) chia seeds (white or black)
  • 1 ½ cups (360ml) unsweetened almond milk, oat milk, or regular dairy milk
  • 3 tablespoons (60ml) pure maple syrup
  • 1 teaspoon (5ml) pure vanilla extract
  • 1 ½ teaspoons (3g) pumpkin pie spice (store-bought or homemade: 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ⅛ tsp cloves)
  • ½ teaspoon (1g) ground cinnamon (preferably Ceylon)
  • A tiny pinch of fine sea salt
  • Optional toppings: whipped cream, toasted pecans, extra maple syrup, cinnamon

Instructions

  1. Combine the wet ingredients: In a mixing bowl or jar, add 1 cup pumpkin puree, 1 ½ cups milk, 3 tablespoons maple syrup, and 1 teaspoon vanilla extract. Whisk until smooth and well-combined.
  2. Add the spices: Sprinkle in 1 ½ teaspoons pumpkin pie spice, ½ teaspoon cinnamon, and a tiny pinch of salt. Whisk again until evenly distributed.
  3. Stir in the chia seeds: Add 3 tablespoons chia seeds. Stir vigorously with a whisk or fork for about 30 seconds to prevent clumps.
  4. Wait and stir again: Let the mixture sit for 5 minutes, then give it another good stir to prevent seeds from settling.
  5. Pour into serving containers: If using a jar, put the lid on. If using a bowl, divide into smaller jars or containers.
  6. Refrigerate for at least 4 hours: Place containers in the fridge. Overnight is best for optimal texture.
  7. Stir before serving: Give the pudding a good stir. If too thick, stir in a splash of milk.
  8. Add toppings and enjoy: Top with whipped cream, cinnamon, toasted pecans, or other desired toppings. Serve cold or let sit at room temperature for 10 minutes.

Notes

Don’t skip the second stir after 5 minutes—it prevents chia seeds from clumping. Use room temperature ingredients for faster hydration. Taste and adjust sweetness/spices before refrigerating. For best texture, use exactly 3 tablespoons of chia seeds. The pudding keeps in the fridge for up to 5 days and can be frozen for up to a month. To reheat, microwave for 20-30 seconds, but be careful not to overheat.

Nutrition

Keywords: pumpkin pie chia seed pudding, easy breakfast, healthy breakfast, make-ahead breakfast, fall breakfast, vegan breakfast, gluten-free breakfast

Find it online: https://daintydine.com/creamy-pumpkin-pie-chia-seed-pudding-easy-5-minute-breakfast/