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Creamy Pumpkin Pie Chia Seed Pudding with Yogurt Recipe

Creamy Pumpkin Pie Chia Seed Pudding with Yogurt Recipe
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★★★★★

4.9 from 7 reviews

This Creamy Pumpkin Pie Chia Seed Pudding with Yogurt is a nutritious and delicious fall-inspired breakfast or snack. Combining pumpkin puree with warm pumpkin pie spices, creamy Greek yogurt, and chia seeds, this pudding is naturally sweetened with pure maple syrup and provides a perfect balance of flavors and textures. It’s easy to prepare, makes a great make-ahead option, and is perfect for a healthy, comforting treat any time of day.

Ingredients

Scale

Wet Ingredients

  • 1 cup plain Greek yogurt (or yogurt of choice)
  • ¾ cup unsweetened almond milk (or milk of choice)
  • ½ cup pumpkin puree
  • 2 tablespoon pure maple syrup
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1 teaspoon pumpkin pie spice
  • pinch sea salt
  • ¼ cup chia seeds

Instructions

  1. Mix Wet Ingredients: In a medium bowl, combine the unsweetened almond milk, plain Greek yogurt, pumpkin puree, pure vanilla extract, pure maple syrup, pumpkin pie spice, and a pinch of sea salt. Whisk very well or use a handheld milk frother until the mixture is creamy and small bubbles form, ensuring all ingredients are thoroughly blended.
  2. Add Chia Seeds: Stir in the chia seeds using a whisk or fork. Let the mixture rest for 10 to 15 minutes and then give it another good stir to break up any clumps and distribute the seeds evenly.
  3. Refrigerate: Place the bowl in the refrigerator and chill for at least 4 hours, or overnight. The pudding will thicken substantially as the chia seeds absorb the liquid, creating a creamy, pudding-like texture.
  4. Adjust Consistency: After chilling, if you prefer a thinner pudding, add a splash of milk and stir well to loosen the texture to your liking before serving.

Notes

  • Use plain Greek yogurt for a creamier texture and added protein, or substitute with your preferred yogurt for different flavor and texture.
  • Pure pumpkin puree is recommended; avoid pumpkin pie filling as it contains added sugars and spices.
  • Maple syrup can be replaced with honey or agave syrup for alternative natural sweeteners.
  • Make ahead: The pudding can be stored in an airtight container in the refrigerator for up to 3 days.
  • If you have dietary restrictions, ensure the yogurt and milk you use comply with your needs (e.g., dairy-free options).
  • For a vegan version, use plant-based yogurt and maple syrup as sweetener.

Nutrition

Keywords: pumpkin pie chia pudding, pumpkin puree recipe, chia seed pudding, creamy pumpkin dessert, healthy pumpkin snack, gluten free breakfast, vegetarian pudding

Find it online: https://tastemadebyclara.com/creamy-pumpkin-pie-chia-seed-pudding-with-yogurt-recipe/