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.