Introduction
Pumpkin Chia Seed Pudding is a healthy, no-cook dish, perfect for breakfast, snacks, or dessert, especially during fall or year-round. This creamy, spiced pudding, made with chia seeds, pumpkin puree, and warm spices, delivers a nutritious, satisfying flavor in every spoonful. Presented in white ceramic bowls or jars, garnished with a sprinkle of cinnamon and pumpkin seeds, this Pumpkin Chia Seed Pudding offers a vibrant, inviting aesthetic that elevates any table. This recipe provides a traditional version adaptable for dietary preferences, ideal for home cooks seeking a simple, wholesome dish that brings cozy, autumnal charm to any occasion.
Ingredients
For the Pumpkin Chia Seed Pudding:
- 1 cup canned pumpkin puree
- 1 1/2 cups milk (dairy, almond, oat, or coconut)
- 1/4 cup chia seeds
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- Pinch of salt
For Serving:
- Optional: Ground cinnamon, pumpkin seeds, whipped cream, chopped nuts
- Suggested Accompaniments: Fresh fruit, granola
- Suggested Pairings: Coffee, herbal tea
- Suggested Aesthetic: Serve in white ceramic bowls or jars
- Suggested Equipment: Medium mixing bowl, whisk, measuring cups/spoons, small jars or bowls for serving
Step-by-Step Process
- Mix Ingredients: In a medium mixing bowl, whisk together pumpkin puree, milk, chia seeds, maple syrup or honey, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until well combined. Taste and adjust with additional maple syrup or cinnamon for a balanced flavor.
- Rest: Let the mixture sit for 5 minutes, then whisk again to prevent chia seeds from clumping.
- Chill: Divide the mixture into 4 white ceramic bowls or jars. Cover and refrigerate for at least 4 hours, preferably overnight, until thickened to a pudding-like consistency.
- Serve: Stir pudding before serving. Garnish with a sprinkle of cinnamon, pumpkin seeds, whipped cream, or chopped nuts. Serve chilled with fresh fruit, granola, coffee, or herbal tea.
Tips for Better Pumpkin Chia Seed Pudding
- Whisk thoroughly to evenly distribute chia seeds and prevent clumping.
- Taste the mixture before chilling to balance sweet, spiced, and creamy flavors; adjust with maple syrup or spices.
- Use a thicker milk (like coconut or whole milk) for a creamier texture; adjust liquid for desired consistency.
- Refrigerate overnight for the best texture, as chia seeds need time to fully absorb liquid.
- Use white ceramic bowls or jars for a vibrant presentation, highlighting the orange pudding and colorful garnishes.
- Make ahead: Prepare and refrigerate up to 3 days in advance; add garnishes just before serving.
- Stir after chilling to ensure a smooth, even texture.
- Enhance aesthetic: Present in white ceramic bowls or jars with cinnamon and pumpkin seeds for a cozy, inviting look.
Variations and Customization
- Vegan Pumpkin Chia Seed Pudding: Use plant-based milk (almond, oat, or coconut) and maple syrup instead of honey.
- Gluten-Free Pumpkin Chia Seed Pudding: Naturally gluten-free; ensure all ingredients are certified gluten-free.
- Low-Sugar Pumpkin Chia Seed Pudding: Reduce maple syrup to 2 tbsp or use a sugar-free sweetener.
- Spiced Pumpkin Chia Seed Pudding: Increase cinnamon to 1 1/2 tsp or add 1/8 tsp allspice for extra warmth.
- Chocolate Pumpkin Chia Seed Pudding: Add 2 tbsp cocoa powder and 1 tbsp extra maple syrup to the mixture.
- Nutty Pumpkin Chia Seed Pudding: Stir in 2 tbsp almond or peanut butter for a richer flavor.
- Fruit-Infused Pumpkin Chia Seed Pudding: Top with 1/4 cup diced apples or pomegranate seeds before serving.
- Protein-Packed Pumpkin Chia Seed Pudding: Add 1 scoop vanilla protein powder and adjust milk to maintain consistency.
Storage and Serving Tips
- Leftovers can be stored in airtight containers or covered jars in the fridge for up to 5 days.
- Do not freeze, as chia seeds may become watery; prepare fresh for best texture.
- Serve chilled for the best flavor and creamy consistency.
- Use as a breakfast, snack, or dessert for a healthy, satisfying option.
- Pair with fresh fruit or coffee to complement the spiced, creamy flavor.
- Presented in white ceramic bowls or jars with vibrant garnishes for a cozy, inviting charm.
Nutritional Information
Based on 4 servings (using almond milk and maple syrup):
- Calories: 180 kcal
- Total Fat: 7g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 100mg
- Total Carbohydrates: 26g
- Dietary Fiber: 6g
- Sugars: 14g
- Protein: 5g
- Vitamin A: 90% Daily Value
- Vitamin C: 4% Daily Value
- Calcium: 15% Daily Value
- Iron: 10% Daily Value
Note: Values vary by milk and sweetener type. Low in sodium; pair with fruit for balance.
Conclusion
This Pumpkin Chia Seed Pudding recipe offers a creamy, spiced dish, perfect for any occasion, transforming simple ingredients into a wholesome classic. Its no-cook preparation and vibrant presentation make it a favorite. The smooth texture and warm spices delight every spoonful. It’s sure to be a cherished recipe, loved for its healthy, comforting appeal.
Pumpkin Chia Seed Pudding Recipe: Creamy and Spiced
Ingredients
- 1 cup canned pumpkin puree
- 1 ½ cups milk dairy, almond, oat, or coconut
- ¼ cup chia seeds
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- â…› tsp ground cloves
- Pinch of salt
- Optional: Ground cinnamon pumpkin seeds, whipped cream, nuts
- Suggested Pairings: Fresh fruit coffee
Instructions
- Whisk pumpkin, milk, chia seeds, maple syrup, vanilla, spices, and salt in a bowl. Taste and adjust the seasoning.
- Rest for 5 minutes; whisk again to prevent clumps.
- Divide into 4 white ceramic bowls or jars; chill for 4+ hours.
- Stir; garnish with cinnamon and pumpkin seeds.
- Serve chilled with fruit and coffee.
Notes
- Whisk well to avoid clumps.
- Store in the fridge for 5 days; do not freeze.
- Try vegan or chocolate variations.
- Pair with granola.
