Pumpkin Pie Chia Seed Pudding

Makes 4 servings: 130 calories – 6 grams fiber! – 6 grams protein!


  • 1.5 cups milk
  • 3/4 cup pumpkin puree
  • 1/4 cup chia seeds
  • 2 tablespoons maple syrup (might need more sweetener if not served along with whipped cream)
  • 1 teaspoon vanilla
  • 1/4 teaspoon pumpkin pie spice
  • Pinch of salt
  • Whipped cream for serving.


  1. Add all ingredients to a bowl and stir.
  2. Let it sit 5 minutes and stir again to break up any clumps that form. Refrigerate overnight or a minimum of 3 hours. For a smooth pudding, put in a blender before refrigerating.
  3. If serving for dessert I like to add a bit of whipped cream and cacao nibs.

What to do with leftover pumpkin puree?: You’ll have just enough leftover in the can to make a loaf of Ultimate Pumpkin BreadHealthy Pumpkin Oat Refrigerator MuffinsPumpkin Pie Chia Seed Pudding, Pumpkin Pie Smoothie, or GF Pumpkin Oat Pancakes.

3 thoughts on “Pumpkin Pie Chia Seed Pudding

  1. Pingback: Pumpkin Muffins |

  2. Pingback: Healthy Pumpkin Oat Refrigerator Muffins (vegan/gluten free) |

  3. Pingback: Pumpkin Oat Pancakes (gluten free) |

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.