Pumpkin Chia Pudding: The Ultimate Fall Breakfast Recipe
This pumpkin pie chia pudding is thick, creamy, and full of cozy pumpkin spice flavor. Naturally gluten-free and dairy-free, it works beautifully for breakfast, a snack, or an easy fall dessert.
Servings: 4 servings
Calories: 188kcal
Ingredients
- 5 tbsp chia seeds
- ½ cup pumpkin puree
- 1/2 can full-fat coconut milk room temperature
- 1 cup almond milk unsweetened
- 2 tbsp sweetener
- 1-2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ¼ tsp sea salt
- To serve: Layer with yogurt whipped cream, keto granola, pumpkin puree or nuts of choice
Instructions
- In a large shallow bowl, whisk together the coconut milk, almond milk, pumpkin puree, sweetener, pumpkin pie spice, vanilla extract, and ¼ teaspoon sea salt until smooth.
- Stir in the chia seeds until evenly distributed.
- Let the mixture sit for 10 minutes, then whisk again to break apart any clumps.
- Cover and refrigerate for at least 3 to 4 hours, or overnight, until thick and spoonable.
- Stir before serving and divide into four portions. Add optional toppings just before eating.
Nutrition
Serving: 1serving | Calories: 188kcal | Carbohydrates: 11g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 237mg | Potassium: 233mg | Fiber: 6g | Sugar: 1g | Vitamin A: 4776IU | Vitamin C: 2mg | Calcium: 190mg | Iron: 3mg | Net Carbs: 5g