Introduction
Oh, fall! There’s just something magical about this time of year, isn’t there? The crisp air, the colorful leaves, and of course, all those delicious pumpkin-spiced everything! Today, I’m sharing a recipe that captures all those cozy feelings without a fuss. This Creamy Pumpkin Pie Chia Seed Pudding is like a warm hug in a bowl, and the best part? It’s incredibly simple to whip up, making it perfect for those busy mornings or even a sweet, healthy dessert.
Why You’ll Love This Recipe
- Fast: Prep takes just about 5 minutes!
- Easy: No baking, no complicated steps, just simple mixing.
- Giftable: Portion it into cute jars, add a ribbon, and you’ve got a lovely homemade treat for friends.
- Crowd-pleasing: Even picky eaters tend to love this creamy, subtly sweet flavor.
Ingredients
Gather ’round, friends, and let’s see what deliciousness we need for this treat:
- 1 cup plain Greek yogurt: This makes our pudding wonderfully creamy and adds a lovely tang.
- ¾ cup unsweetened almond milk: Any milk you have on hand will work, but almond milk keeps it light and dairy-free friendly if needed.
- ½ cup pumpkin puree: The star of the show! Make sure it’s pure pumpkin puree, not pumpkin pie filling.
- 2 tablespoons pure maple syrup: For that touch of natural sweetness. You can adjust this to your liking!
- 1 teaspoon pure vanilla extract: A little vanilla goes a long way to enhance all those warm flavors.
- 1 teaspoon pumpkin pie spice: This magical blend is what truly brings the pumpkin pie vibe to life!
- Pinch sea salt: Just a tiny bit to balance out the sweetness and make all the flavors pop.
- ¼ cup chia seeds: These little powerhouses will work their magic to thicken our pudding into a perfect consistency.
How to Make It
Let’s get this party started! Making this pudding is so straightforward, you’ll be amazed.
- Mix the wet ingredients: Grab a medium-sized bowl. Add your Greek yogurt, almond milk, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and that little pinch of sea salt. Whisk it all together until everything is smooth and beautifully combined. It should smell amazing already!
- Add the chia seeds: Now, sprinkle in your chia seeds. Give it another good stir, making sure those tiny seeds are evenly distributed throughout the mixture. We don’t want any clumps!
- Let the magic happen: Cover your bowl tightly. Now, pop it into the refrigerator. You’ll want to let it chill for at least 4 hours to thicken up, but honestly, overnight is even better. The longer it sits, the creamier it gets!
- Serve and enjoy: Once it’s nice and thick, give it one final stir. You can serve it as is, or if you’re feeling fancy, scoop it into cute little jars or bowls.
Substitutions & Additions
This recipe is wonderful as is, but here are some ideas to make it your own:
- Milk: Feel free to use regular milk, soy milk, oat milk, or coconut milk if almond milk isn’t your favorite.
- Sweetener: If you don’t have maple syrup, honey or agave nectar will work beautifully. You can also use a sugar substitute if you prefer.
- Spice it up: If you love cinnamon, add an extra ½ teaspoon of ground cinnamon. A tiny pinch of ground ginger or nutmeg can also add a lovely depth of flavor.
- Add some crunch: Top your pudding with chopped pecans, walnuts, a sprinkle of granola, or even a dollop of whipped cream for a decadent treat.
- Chocolate lover? A few mini chocolate chips stirred in before chilling can be a delightful surprise!
Tips for Success
Here are a few little secrets from my kitchen to yours:
- Don’t skip the chilling time: This is crucial for the chia seeds to absorb the liquid and create that lovely pudding texture. Patience is key here!
- Stir well: Make sure to give the mixture a good stir after adding the chia seeds to prevent them from clumping at the bottom.
- Prep ahead: This pudding is perfect for meal prep! Make a big batch on Sunday and you’ll have a healthy breakfast or snack ready for the week.
- Taste and adjust: Before you chill, give your mixture a taste. Need a little more sweetness? Add a touch more maple syrup. Want a stronger spice flavor? Add a tiny bit more pumpkin pie spice.
How to Store It
This creamy goodness stores like a dream! Keep your Creamy Pumpkin Pie Chia Seed Pudding in an airtight container in the refrigerator. It should stay delicious for up to 3-4 days. The texture might thicken even more over time, so you can always stir in a splash of milk before serving if needed.
FAQs
Here are some common questions about this delicious pudding:
Q: Can I make this recipe vegan?
A: Absolutely! Simply swap the Greek yogurt for a plain, unsweetened vegan yogurt (like coconut or soy-based) and use your favorite plant-based milk. That’s it!
Q: What’s the difference between pumpkin puree and pumpkin pie filling?
A: Pumpkin pie filling is pre-sweetened and spiced, while pure pumpkin puree is just the cooked and mashed pumpkin flesh. For this recipe, you want the pure stuff so you can control the sweetness and spices yourself!
Q: How long does it take for the pudding to thicken?
A: It needs at least 4 hours, but overnight is truly best for the thickest, creamiest texture. The chia seeds need time to work their magic!
Creamy Pumpkin Pie Chia Seed Pudding
Equipment
- Medium-sized bowl
- Whisk
- Airtight container
Ingredients
Main ingredients
- 1 cup plain Greek yogurt makes our pudding wonderfully creamy and adds a lovely tang
- 0.75 cup unsweetened almond milk Any milk you have on hand will work, but almond milk keeps it light and dairy-free friendly if needed.
- 0.5 cup pumpkin puree Make sure it's pure pumpkin puree, not pumpkin pie filling.
- 2 tablespoons pure maple syrup For that touch of natural sweetness. You can adjust this to your liking!
- 1 teaspoon pure vanilla extract A little vanilla goes a long way to enhance all those warm flavors.
- 1 teaspoon pumpkin pie spice This magical blend is what truly brings the pumpkin pie vibe to life!
- 0.125 pinch sea salt Just a tiny bit to balance out the sweetness and make all the flavors pop.
- 0.25 cup chia seeds These little powerhouses will work their magic to thicken our pudding into a perfect consistency.
Instructions
- Mix the wet ingredients: Grab a medium-sized bowl. Add your Greek yogurt, almond milk, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and that little pinch of sea salt. Whisk it all together until everything is smooth and beautifully combined. It should smell amazing already!
- Add the chia seeds: Now, sprinkle in your chia seeds. Give it another good stir, making sure those tiny seeds are evenly distributed throughout the mixture. We don't want any clumps!
- Let the magic happen: Cover your bowl tightly. Now, pop it into the refrigerator. You'll want to let it chill for at least 4 hours to thicken up, but honestly, overnight is even better. The longer it sits, the creamier it gets!
- Serve and enjoy: Once it's nice and thick, give it one final stir. You can serve it as is, or if you're feeling fancy, scoop it into cute little jars or bowls.