Pumpkin Chia Pudding with Coconut Whipped Cream and Crunchy Toppings Recipe
This Pumpkin Chia Pudding is a creamy, nutrient-packed breakfast or snack option perfect for the fall season. Combining chia seeds with pumpkin puree, almond milk, and warming pumpkin pie spice, this pudding offers a deliciously satisfying and healthy way to enjoy pumpkin flavors. Sweetened naturally with maple syrup and enriched with almond butter, it is easy to make, dairy-free, vegan, gluten-free, and packed with fiber and protein.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 5 minutes (including chilling time)
- Yield: 3 servings 1x
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Chia Pudding Base
- 6 Tablespoons chia seeds (white chia seeds recommended)
- 1½ cups almond milk, cashew milk, or oat milk
- ½ cup canned pumpkin or homemade pumpkin puree
- 1 Tablespoon maple syrup
- 1 Tablespoon almond butter
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract (optional)
Toppings (optional)
- Coconut whipped cream
- Chopped pecans
- Granola
- Additional sprinkle of cinnamon
Instructions
- Mix Ingredients: In a bowl, stir together chia seeds, almond milk (or your choice of nut milk), pumpkin puree, maple syrup, almond butter, pumpkin pie spice, and vanilla extract if using, ensuring all ingredients are well combined.
- Let Soak: Allow the mixture to soak for 5 minutes, then stir again to break up any clumps of chia seeds for a smoother pudding texture.
- Divide and Refrigerate: Evenly divide the chia mixture between three containers or jars. Cover and refrigerate for at least 3 hours or overnight to allow the pudding to thicken and flavors to meld.
- Add Toppings and Serve: When ready to serve, top each pudding with coconut whipped cream, a sprinkle of cinnamon, and optionally add granola, chopped pecans, or an extra drizzle of almond butter for added texture and flavor.
- Store Leftovers: Store any leftover chia pudding in an airtight container in the refrigerator for up to 4-5 days to enjoy later.
Notes
- You can substitute maple syrup with any liquid sweetener of your choice, such as honey or agave nectar.
- Almond butter can be replaced with any nut or seed butter like cashew butter for a different flavor profile.
- For a coconut pumpkin version, replace almond milk with a 15 oz can of coconut milk and top with toasted coconut and a drizzle of almond butter instead of the usual toppings.
Keywords: Pumpkin chia pudding, vegan pumpkin pudding, dairy-free chia pudding, healthy fall breakfast, gluten-free breakfast, no-cook chia pudding, pumpkin spice chia pudding
