About the Recipe
Embrace the cozy, spiced flavors of autumn with my Pumpkin Spice Chia Pudding, a delightful blend of creamy chia seed pudding layered with a luscious pumpkin spice yogurt topping. Infused with the warm embrace of cinnamon, clove, ginger, nutmeg, and allspice, this recipe offers a satisfying harmony of textures and flavors. If you’re a fan of comforting, seasonal treats, you might also enjoy my London Fog Chia Pudding, where the soothing notes of Earl Grey tea meet a creamy chia base—perfect for transitioning your favorite cozy drinks into irresistible puddings.
Perfect for Fall: The warm blend of pumpkin spice flavors captures the essence of autumn in every bite.
Nutritious and Filling: Packed with fiber, omega-3s, and protein from the chia seeds, this pudding keeps you satisfied.
Versatile: Enjoy it as a wholesome breakfast, a mid-day snack, or a cozy dessert.
Make-Ahead Friendly: Prep it the night before for a quick and easy treat ready to go in the morning.
Seasonal Pairing: The flavors pair beautifully with my London Fog Chia Pudding, offering a range of comforting tastes to savor.
What You'll Love
Ingredients
Pumpkin Spice Chia Pudding:
1/2 cup canned pumpkin puree
2 cups unsweetened almond milk (or your preferred milk)
1/4 cup chia seeds
3 tablespoons pure maple syrup (adjust to taste)
1 1/2 teaspoons of the homemade pumpkin spice blend
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
A pinch of salt
Pumpkin Spice Yogurt Topping:
1 cup plain Greek yogurt
2 tablespoons pumpkin puree
1 tablespoon honey or maple syrup
1 teaspoon of the homemade pumpkin spice blend
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Optional Toppings:
Chopped pecans or cashews
Dried Cranberries
Extra cinnamon for dusting
Pumpkin seeds
Preparation
Start by preparing the homemade pumpkin spice blend. In a small bowl, combine the cinnamon, ground clove, ginger, nutmeg, and allspice. Mix well to create your custom pumpkin spice blend.
In a medium mixing bowl, combine the pumpkin puree, milk, chia seeds, maple syrup, 1 1/2 teaspoons of your homemade pumpkin spice blend, vanilla extract, and a pinch of salt. Stir well to combine all the ingredients.
Let the mixture sit for about 5 minutes, then stir it again to ensure the chia seeds are evenly distributed.
Cover the bowl with plastic wrap or a lid and refrigerate it for at least 3 hours, or overnight. The chia seeds will absorb the liquid and thicken the pudding.
In a separate bowl, prepare the pumpkin spice yogurt topping. Combine the plain Greek yogurt, pumpkin puree, honey (or maple syrup), 1 teaspoon of your homemade pumpkin spice blend, and vanilla extract. Mix until smooth and well combined.
Once the chia pudding has set, give it a good stir. If it's too thick, you can add a little more of your preferred milk to achieve your desired consistency.
To serve, divide the pumpkin spice chia pudding into serving glasses or bowls. Top each portion with a generous dollop of the pumpkin spice yogurt topping.
Add your favorite toppings to enhance the flavor and texture of your chia pudding, such as chopped pecans or cashews, a sprinkle of cinnamon, dried cranberries and pumpkin seeds.
Enjoy!
1.Q: Can I use canned pumpkin for this recipe?
A: Yes, canned pumpkin purée works perfectly. Just make sure it’s plain pumpkin and not pre-sweetened pumpkin pie filling.
2.Q: What kind of yogurt works best for the topping?
A: You can use Greek yogurt for a thick, creamy texture or a plant-based yogurt for a vegan option.
3.Q: How long does the pudding need to set?
A: For the best texture, let the chia pudding set in the fridge for at least 4 hours or overnight.
4.Q: Can I adjust the sweetness?
A: Absolutely! Use your preferred sweetener—maple syrup, honey, or even a sugar-free alternative—and adjust to taste.
5.Q: How long will this recipe keep in the fridge?
A: Store the pudding in an airtight container for up to 5 days, making it ideal for meal prep.
6.Q: Can I make this recipe without the yogurt topping?
A: Definitely! While the pumpkin spice yogurt adds a lovely creaminess, you can skip it or substitute it with whipped cream or coconut cream.