How to Store Chia Pudding?

Store the pumpkin chia pudding in an airtight container (or multiple containers) for up to 5 days. Once you chill for the initial two hours, the pudding will stay nice and thick for several days.

Chia seeds are the tiny seeds from a plant native to Mexico and Guatemala known as Salvia hispanica . They can expand to 10 times their size when wet! Chia seeds are often used as a binder in baking but they’re also great in chia pudding.

Are chia seeds healthy?

Yes! Besides containing a good amount of protein, fiber, and healthy fats, chia seeds are packed with other micronutrients such as calcium, antioxidants, and omega fatty acids which are great for brain health.

Is chia seed pudding healthy?

Yes, it is as long as you put healthy stuff in it! I prefer to naturally sweeten my chia seed pudding using pitted medjool dates. Other refined-sugar-free options include maple syrup, blackstrap molasses (though this is a pretty strong flavor and may overwhelm the pumpkin flavor), and date syrup.

Can I blend the chia seeds with the rest of the ingredients for a smooth texture?

Yes, absolutely. Some people do not like the texture of chia seeds and that’s OK! I do recommend a high speed blender (link) if you want to make sure your chia pudding is super smooth.

Are there other flavors of chia seed pudding?

I do indeed have many different chia seed pudding recipes on the blog and am coming up with more all the time! Have an idea for a flavor you’d like to see? Message me on Instagram (my username is zardyplants and I will add it to my list!

Pumpkin Chia Pudding (Vegan)

Name: Pumpkin Chia Pudding
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1 cup non-dairy milk of choice (we used unsweetened soy milk); ¾ cup canned pumpkin puree; ¼ teaspoon pure vanilla extract; ¼ to ½ teaspoon pumpkin pie spice; 4-6 pitted medjool dates or sweetener of choice (see note 2); ¼ cup chia seeds (see note 3)

Description

Pie in breakfast form, this Pumpkin Chia Pudding is a delicious vegan and gluten-free breakfast. You only need 5 minutes and a few ingredients to meal prep this easy and satisfying breakfast (or dessert!).

Ingredients

Units Scale

1 cup non-dairy milk of choice (we used unsweetened soy milk)
3/4 cup canned pumpkin puree
1/4 teaspoon pure vanilla extract
1/4 to 1/2 teaspoon pumpkin pie spice
4-6 pitted medjool dates or sweetener of choice (see note 2)
1/4 cup chia seeds (see note 3)

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Instructions

Note: This recipe makes enough for two servings. Halve or increase the recipe (double, triple, etc.) depending on how many servings you want to make at one time. Pumpkin chia pudding lasts for 5-6 days in the fridge.
Blend: Add everything except the chia seeds to the blender and blend until smooth. (Note that if you don’t like the texture of expanded chia seeds, you can blend them with everything else.)
TASTE the mixture: If you like it, move on to step 4. If it’s not sweet enough, add another pitted medjool date or more of your chosen sweetener and blend again. You can also adjust the other items, like adding more vanilla or pumpkin pie spice as desired. Adjust until you are satisfied with the flavor.
Mix in the chia seeds: Pour into 1 or 2 jars (I used these jars) or containers that you can cover and mix in the chia seeds thoroughly.
Chill 2 hours: Cover and refrigerate your pumpkin pie chia pudding for at least 2 hours. If you’re in a hurry, you can check it after 60 minutes and it may be gelled enough for your tastes. You can also refrigerate these overnight so they’re ready for you first thing in the morning.
Serve: If you made two servings, divide the chia pudding between two bowls *unless you already divided it between two jars*. Top with whatever you like. I used store-bought vegan whipped cream this time (I wanted the fancy look), but you can try my delicious aquafaba whipped cream if you want something homemade. Other great topping ideas include vegan yogurt, dairy-free chocolate chips, banana slices, toasted sliced almonds or candied pecans (or other nuts/seeds), or granola (try my coconut cacao granola).
Storage: Store in the airtight containers in the refrigerator for up to 5 days.

Notes

Note 1: It really doesn’t matter which kind of non-dairy milk you use. Just use something you like. Note that this amount makes a thick chia pudding, so use more if you like yours to be a little more runny. If you purchased vanilla flavored non-dairy milk, use slightly less vanilla extract. If your non-dairy milk is sweetened, you may want to use fewer dates or less of whichever sweetener you choose.
Note 2: You can use any sweetener you like in this recipe! I recommend a liquid sweetener like maple syrup or agave.
Note 3: White or black chia seeds are both fine.

Prep Time: 5 minutes
Category: Dessert, Breakfast, Brunch
Method: Blender
Cuisine: American, Health

Keywords: Fall vegan recipes, pumpkin recipes