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Creamy, dreamy, pumpkiny pumpkin spice chia seed pudding made with only a few basic ingredients for the perfect easy fall treat. Top it with maple toasted walnuts and figs for an epic breakfast or dessert!
Heavens ta Betsy, I think this is my new favorite way to eat chia seed pudding!
Scratch that..
I know this is my new favorite way to eat chia seed pudding!
Prior to making this pumpkin spice chia seed pudding, I figured it could be one of those hit or miss recipes, but alas, it was a hit. The the maple-pumpkin-cinnamon flavor is so much fall in one beautifully creamy and nutritious package.
And now I’m thinking all my chia seed puddings from here on out will be of the pumpkin varietal. Even in July. Especially in May. Regardless of the time of year, I’m seeing this as a staple in my future.
Out of this pumpkin spice chia seed pudding, you’re getting your omegas, your carbs, a little protein, and a whole lot of pumpkin lovin. The recipe prep takes no longer than 10 minutes, although there is an overnight wait time, so a little forethought is required. While this make-ahead treat isn’t an instant gratification situation, it’s perfect to pack up and bring to work for breakfast, and also a treat to enjoy for dessert. Post workout snack? Heck yes!
A note about chia seeds: As you can see, I used white chia seeds for this chia seed pudding recipe. There’s really no difference between white and black chia seeds, so you can use either/or! I just thought the look of the white would be pretty for photos 😉
A note about sweetness: I find this chia seed pudding to have the perfect level of sweetness, but you can scale the pure maple syrup up or down according to taste. You can also replace it with agave or coconut palm syrup.
I topped the pumpkin chia seed pudding with chopped figs (because: obsessed), maple-toasted walnuts and raw pumpkin seeds. I loved the added sweet crunch of the toppings, although the pudding is great on its own as well! Consider whipping up a batch of Paleo Granola to make this a next level experience.
If fall were a pudding it would be THIS!
Pumpkin Spice Chia Seed Pudding
Ingredients
- 1.5 cups unsweetened almond milk, or full-fat canned coconut milk
- 3/4 cup pumpkin puree, I used canned
- 1/4 cup pure maple syrup, to taste
- 1/4 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom
- 1 pinch ground cloves
- 1/3 cup chia seeds
Maple-Toasted Walnuts & Pumpkin Seeds
- 2 teaspoons olive oil or coconut oil
- 1/3 cup raw walnuts, chopped
- 2 tablespoons pumpkin seeds
- 2 teaspoons pure maple syrup
- 1/4 teaspoon ground cinnamon
- 1 pinch sea salt
Instructions
- Add everything but the chia seeds to a blender and blend until combined. Pour this mixture into a large jar. Add the chia seeds, secure the lid on the jar and shake very well. Refrigerate overnight, stirring occasionally if possible.
- Serve pumpkin spice chia seed pudding with maple-toasted walnuts and pumpkin seeds and fresh figs.
Make the Maple-Toasted Walnuts
- Heat the oil in a small skilled over medium-high. Add the remaining ingredients and stir well. Cook, stirring occasionally, until nuts and seeds have absorbed all of the liquid and appear sticky, about 5 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
Hello! I tried this recipe yesterday but I replaced the pumpkin puree by home-made sweet potato puree and it was such a hit! Thank you for sharing such a delicious recipe. xx from Paris!
I’m so happy to hear it! Thanks so much for the feedback! xo
I still can’t fully get on board the chia pudding train, but this might make me think differently!
I hear ya..the texture is a bit offputting for some folks. Have you tried blending it until it’s smooth? I’ve heard rave reviews about that approach and do so like the smooth version, myself 😉
Ummm…I didn’t even know there were white chia seeds! I thought this looked like chia pudding but didn’t really see the seeds so that explains it. 🙂 I’ve not made chia pudding with pumpkin…YET. And topping it with figs and maple walnuts is the best way to throw it down. This is looks so delicious!
I knooooow! White chia seeds don’t seem to be as popular, but they’re definitely out there! Glad you like the pudding!
I love chia pudding and this baby is so gorgeous! Too pretty to eat maybe… or maybe not! I’m in.
This chia seed pudding looks incredible! Those juicy figs on top of the silky pumpkin chia pudding has my mouth watering!
Yaaaaaas so glad you like it, Laurel! The texture of the nuts, figs, and pudding together is absolutely sinful 😉