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Home » Breakfast

Pumpkin Pie Chia Pudding

Published: Dated: October 30, 2015 Modified: Last Modified: September 13, 2020 Christine Galvani 2 Comments This post may contain affiliate links ·

Home » Breakfast

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Chia puddings are endearing to me for these reasons - can be made ahead, great for breakfast or as a snack, good nutrition content and taste great!

Pumpkin chia pudding in a glass dish with toppings

In the above photo, I have garnished my Pumpkin Pie Chia Pudding with some raw almond butter, a bit of maple syrup and chopped pecans.

What fun it has been creating and sharing pumpkin recipes this fall.  Here are some of my recent additions to the site, in case you have missed:

Pumpkin Chocolate Chip Squares - These have become a favorite recipe!

Pumpkin Ice Cream - Dairy-free!

Cinnamon Roasted Pumpkin Seeds - Easy and a great snack when you want crunch and don't want to eat chips!

Pumpkin Waffles - I make a double batch and freeze some for later.

Another recipe I have made this fall is this Pumpkin Spice Latte.  So simple and delicious!  My new variation is to make it with unsweetened almond milk (frothed), decaf coffee and a sprinkling of Ceylon cinnamon.  By adding the cinnamon, I have found I do not need any sweetener, so I usually omit it.

Pumpkin chia pudding in blender cup

 

 

To make these pumpkin pie chia puddings, I put all the ingredients in a blender and blend for about a minute.  Then divide among your serving/storage container.  My preference is to use glass storage with an airtight lid, like these mason jars.  Although they would be ready to eat in about an hour,  I like to refrigerate mine overnight and have breakfast.  It is the easiest breakfast imaginable and perfect for busy mornings.

Pumpkin Chia Pudding in glass jars with lids

 

5 from 1 vote
Chocolate Chia Pudding in a dish - 24 Carrot Kitchen
Print
Pumpkin Pie Chia Pudding
Prep Time
10 mins
Total Time
10 mins
 
This is a great pudding for breakfast, as a snack and it tastes like pumpkin pie!
Course: Breakfast, Dessert, Pudding, Snack
Cuisine: American, Breakfast, Dessert
Servings: 2
Calories: 280 kcal
Author: Christine Galvani
Ingredients
  • 1/2 cup pumpkin puree
  • 1/3 cup coconut milk I use full fat canned coconut milk
  • 1 cup unsweetened almond milk
  • 1 tablespoon maple syrup
  • 1/3 cup chia seeds
  • 1 teaspoon pumpkin pie spice
  • pinch salt
Instructions
  1. Place the first four ingredients in a medium sized mixing bowl and whisk until combined.
  2. Next, add the chia seeds, pumpkin pie spice and salt and whisk in.
  3. Pour into serving containers and place in the fridge for at least one hour, preferably several hours or overnight.
  4. Garnish with chopped nuts, coconut milk whipped cream.
  5. Makes about 1 1/2 cups.
Nutrition Facts
Pumpkin Pie Chia Pudding
Amount Per Serving
Calories 280 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g40%
Sodium 176mg7%
Potassium 346mg10%
Carbohydrates 25g8%
Fiber 12g48%
Sugar 8g9%
Protein 6g12%
Vitamin A 9530IU191%
Vitamin C 3.1mg4%
Calcium 369mg37%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

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About Christine Galvani

Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

Read more about me here!

Comments

  1. CF says

    March 04, 2017 at 11:12 pm

    5 stars
    You have really good chia pudding recipes

    Reply
    • Christine says

      March 06, 2017 at 9:36 am

      Thanks so much!

      Reply

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Christine Galvani

Welcome!

Easy, fast recipes with whole food, seasonal ingredients is my focus these days.  My quick tip is to find a core group of recipes you make on repeat.

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