Pumpkin Chia Pudding

Ingredients

• 1 cup milk (dairy or non-dairy)
• ½ cup canned pumpkin purée
• 3 tablespoons chia seeds
• 2 tablespoons maple syrup (or honey)
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice (or cinnamon + nutmeg + ginger)
• Pinch of salt

Instructions

1. In a medium bowl or jar, whisk together milk, pumpkin, maple syrup, vanilla, pumpkin pie spice, and salt until smooth.
2. Stir in chia seeds, making sure they don’t clump.
3. Cover and refrigerate at least 2 hours (overnight is best).
4. Stir before serving. Top with whipped cream, granola, toasted pecans or toffee bits if you’re feeling fancy 😉

Tips & Variations

• Cardamom magic: Add a pinch for an unexpected flavor upgrade.
• Make it dessert: Layer with crushed graham crackers or gingersnaps.
• Meal prep win: Lasts up to 5 days in the fridge, perfect as a grab-and-go breakfast or snack!

If you love pumpkin, check out the viral Decadent Pumpkin Dump Cake for a dazzling, gooey and unique treat; this Pumpkin Spice Espresso Shake for a creamy drink that’s part dessert, part caffeine; this Pumpkin Curry Soup that is creamy, comforting, and shockingly simple—just five ingredients and 20 minutes to a warming fall bowl; this whipped, sweet and ridiculously easy Honey Pumpkin Butter; these epic and easy Pumpkin Tiramisu Cups that are the no-bake fall dessert that you didn’t know you needed; this Hot Buttered Rum Cider for cozy fall evenings; this Pumpkin Spice White Chocolate Bark with smooth melted white chocolate, warm pumpkin spice and a variety of decadent toppings; and this 4-minute, 4-ingredient Pumpkin Pie Fluff that is as fast to make as it is delicious!
If you’re feeling extra brave… take a look at these fall spices that steal the show from traditional pumpkin spice!