Pumpkin Chia Seed Pudding made with roasted pumpkin puree, maple syrup, pumpkin pie spice, soy milk and chia seeds, a nutritious breakfast or dessert recipe that is healthy, delicious and full of Fall flavours. It's super easy to make, with just 4 readily-available ingredients, it's vegan-friendly and naturally gluten free, and can be enjoyed throughout Autumn.
While I do enjoy a good old English breakfast, or indulge in a continental breakfast with all sorts of delicious pastries and muffins, I never say no to a healthier, more wholesome breakfast either.
This pumpkin pie chia seed pudding is inspired by the Mango Chia Seed Pudding, but it has a scrumptious touch of Fall and cosiness. It's like enjoying a pumpkin pie but without all the calories and naughtiness that come with it.
There are countless benefits of eating chia seeds for breakfast, and according to Harvard Health Publishing "Chia seeds contain a variety of nutrients including fiber, protein, omega-3 fatty acids, antioxidants, and various vitamins and minerals like calcium, magnesium, and phosphorus that are beneficial to your health."
Add to that some roasted pumpkin, which is naturally sweet and full of goodness, a touch of pumpkin spice for extra flavour, and a little bit of maple syrup, which is a way better alternative to the refined sugar, and you get a fantastic breakfast or healthy pumpkin dessert that literally anyone can enjoy.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- chia seeds - I used black chia seeds, as these are the most common ones over here, but if you have white ones, you can use that too
- soy milk - I went for sweetened soy milk, which worked really well with the pumpkin and the chia seeds. Unlike my mango chia seed pudding, which used coconut milk, this time I opted for a plant-based milk which a more subtle flavour, so the pumpkin can shine through
- roasted pumpkin puree - you can use canned pumpkin puree if that's what you have, the roasted one has a naturally-occurring sweetness that I absolutely love, plus it's easily available at this time of the year
- maple syrup - it works wonderfully well with the roasted pumpkin, but you can go for any other syrup of your choice
- pumpkin pie spice - makes the pudding taste like a pumpkin pie!
Step-by-step photos and instructions
- add the chia seeds and milk to a large bowl, whisk well and set aside for 20-30 minutes for the seeds to bloom
- add the pumpkin puree, maple syrup and pumpkin spice, and whisk well to combine
- divide it between ramekins or small bowls and enjoy
Expert tips
If you do choose canned pumpkin puree, rather than roasted pumpkin puree, make sure you go for the plain pumpkin puree. The pumpkin pie filling already contains sugar and spices, which can throw off the flavour and make the pudding overly spiced and sweet.
Make sure you allow plenty of time for the chia seeds to absorb the liquid, not enough time, and they won't have that tapioca-like texture, and the mixture will be pretty runny. Not enough liquid, and the mixture will be dry and clumpy.
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Pumpkin Chia Seed Pudding
Ingredients
- 60 g chia seeds (â…“ cup)
- 375 ml soy milk (1 ½ cup)
- 250 g roasted pumpkin puree ( 1 cup)
- 65 ml maple syrup (¼ cup)
- 1 teaspoon pumpkin pie spice (or mixed spice in the UK, or just ground cinnamon)
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Instructions
- In a large bowl, add the chia seeds and milk and whisk well.
- Set it aside for 20-30 minutes for the chia seeds to absorb all the liquid.
- Add the pumpkin puree, maple syrup and pumpkin pie spice and mix well to combine.
- Divide the pudding between 4 ramekins or small bowls and serve, or refrigerate until ready to use.
Video
Notes
- If you do choose canned pumpkin puree, rather than roasted pumpkin puree, make sure you go for the plain pumpkin puree. The pumpkin pie filling already contains sugar and spices, which can throw off the flavour and make the pudding overly spiced and sweet.
- Make sure you allow plenty of time for the chia seeds to absorb the liquid, not enough time, and they won't have that tapioca-like texture, and the mixture will be pretty runny. Not enough liquid, and the mixture will be dry and clumpy.
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