I love making chia pudding and some variety of this recipe is on a weekly rotation at my house. It’s easy to make, high in protein, nutrient-dense and is SO delicious. Since it’s pumpkin season, and I am very excited about all things pumpkin flavor right now, I will lay out all the ingredients needed to turn your chia pudding into the pumpkin spice treat of your dreams. I will also share some other flavor options for when pumpkin spice burnout sets in! I usually make enough pumpkin chia pudding to fill four 16-ounce jars and this recipe is for that quantity. Most flavors of chia pudding will last in your refrigerator for at least 3 days. The bonus with the pumpkin spice chia pudding is that it will last up to a week because there is no fresh fruit in the recipe that go bad. Plus…if you don’t make this bigger quantity, you will have left-over pumpkin puree that will sit in your refrigerator for a few days and then likely make its way to the trash can. Trust me..no pumpkin will be wasted if you fill up four 16-ounce jars with this addicting pumpkin spice chia pudding. You can easily cut this recipe in ½ or ¼ and make one or two 16-ounce servings.
- 1 can of full-fat coconut milk
- 3 cups almond milk
- 1 can pumpkin puree
- 1 cup chia seeds
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 2 teaspoons vanilla
- 6 to 8 Tbsp. of maple syrup depending on how sweet you like your pudding. I like mine sweet, so I go for the 8 tablespoons.
- Nondairy whipped cream (Optional). I use oat milk or coconut whipped cream for mine.
- For this variety of chia pudding, I like to put all ingredients into the blender to get the pudding well mixed and thickened even before it goes into the refrigerator. You can also put all the ingredients in a large bowl and hand mix it with a whisk.
- Once you have blended all ingredients together, pour the pudding into 16-ounce jars and refrigerate overnight (or for at least 4 hours).
- Yes it’s that easy. Now aren’t you astonished for paying $10 for a chia pudding at the store?? Not to mention that your homemade chia is going to taste WAY better.
- I like to top my pudding with a little vegan whipped cream before serving. Trader Joe’s has a good one made from coconut milk. If you are local to San Diego, my favorite is the oat milk whipped cream from Sprouts.
Instructions – Other Flavor Options
When I make a fruit-flavored chia pudding, I typically make two or three 16-ounce jars because I like my fruit to be fresh. The following recipe is for one 16-ounce jar. If you want to make more, just double or triple etc. depending on how many you want to make.
- ¼ cup chia seed
- 1 1/2 cup plant-based milk
- 1 to 2 Tbsp. maple syrup, depending on how sweet you like your pudding
- 1 Tbsp raw almond butter
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
- ½ cup of your favorite fruit. My favorites are papaya, mango, peach, and nectarine. Berries make a good choice as well.
- Whipped cream to serve (optional)
- I like to blend all the ingredients (except the fruit) in my blender; or use a large bowl and whisk until well mixed.
- Pour the jar ½ full, add chopped fruit or berries and then fill to the top with more pudding.
- Refrigerate overnight (or at least 4 hours).