This pumpkin chia pudding is an easy to make healthy fall breakfast with only 5 ingredients. It’s full of protein, fiber, anti-inflammatory omega 3’s and nutrient rich pumpkin. Enjoy it for breakfast or snack.

Fall is officially here which means it is time to enjoy pumpkin. This is one of my favorite chia puddings. It tastes like pumpkin pie. It is high in nutrients, protein and fiber and is easy as pie to make. Actually it is much easier than making pie. Have it for breakfast, snack or dessert.

Last week I was out in Boulder visiting my 3 month old grandson. I can’t believe how much he has grown. He has moved from and infant to a baby. He smiles and was very excited about the toys I brought. We even did a little baby yoga. I am so in love with him.

I made this pumpkin chia pudding for my son and daughter-in-law. They loved the taste and how easy it is to prepare. The chia thickens it up to a custard like texture and the spices give it a delicious fall taste.

I usually use organic canned pumpkin when I make recipes with puree. If I’m using pumpkin chunks for something like Moroccan Pumpkin Stew I get fresh pumpkin.

Making fresh pumpkin puree is great but time consuming. For anyone who wants to make their own pumpkin puree, I’m sharing my recipe below for homemade pumpkin puree.

Health Benefits of Pumpkin Chia Pudding

Pumpkin chia pudding is a perfect breakfast dish. It is full of protein, fat and fiber which will keep you full until lunch.

Pumpkin is full of Vitamin A and when you eat it with with a healthy fat like chia it is easily absorbed. The beta-carotene in pumpkin is an antioxidant which reduces inflammation and is beneficial for your eyes.

Chia seeds are full of fiber. The fiber cleanses your intestinal tract. It’s also high in plant based protein.

Eating Chia is a natural strategy to help insulate your gut as the weather gets colder by soothing, warming and lubricating the intestinal wall. . Click to learn more about the benefits of chia seeds.

Ingredients

There are only a few ingredients in the recipe:

pumpkin puree
almond milk
chia seeds
maple syrup
vanilla
pumpkin pie spice

I love pure almond milk from a company called Malk. It cold pressed without any additional ingredients. If you buy almond milk, get one without carrageenan. If you prefer to make your own, here is a recipe.

Variations

I use maple syrup but it can be sweetened, honey or dates blended with the pumpkin, if you prefer.
For a creamier chia pudding use coconut milk instead of almond milk.
1 Tablespoon of almond butter can be blended with the pumpkin for more protein.

Serving and Storing

This recipe makes enough for 2 generous servings. It will stay in the refrigerator for up to 4 days but you will probably eat it before then.

You can easily make a double batch to have on hand for a few days.

Sometimes I enjoy it for dessert topped with coconut whipped cream. YUM!

I hope you all love this pumpkin chia pudding. It’s:

Creamy
Perfectly sweet
Filled with warm fall spices
Healthy
Satisfying
Incredibly delicious

If you like this recipe, try these other delicious chia puddings:

Would you like to have more of these delicious healthy recipes sent to you each week? CLICK TO SIGN UP for my weekly email newsletter of recipes and tips for you to eat well and enjoy your wonderful life.

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting Eat Well Enjoy Life.