Pumpkin Chia Seed Pudding

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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.

Prep Time30

Total Time30

Course: Breakfast, Dessert

Cuisine: American

Diet: Gluten Free

Servings: people

Calories: 198kcal

Author: Daniela Apostol

Ingredients

60 g chia seeds (⅓ 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)

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.

Nutrition