Pumpkin Chia Pudding

4.26 from 27 votes

Pumpkin chia pudding takes the flavors of your favorite holiday dessert and turns it into a healthy chia pudding recipe. Made with pumpkin puree, pecans, milk, spices, and slightly sweetened, it makes a delicious breakfast, snack, or dessert. Gluten-free, dairy-free, and vegan-friendly!

Course Breakfast, Snack

Cuisine American

Keyword pumpkin chia pudding, pumpkin chia seed pudding, pumpkin pie chia pudding

Prep Time 10 minutes

Rest Time 3 hours

Total Time 3 hours 10 minutes

Servings

Calories 189kcal

Author Kelly

Ingredients

1/4 cup raw pecans (30 grams)
1 cup pumpkin puree
1 1/2 cups almond milk
1 1/2 teaspoon pumpkin pie spice
1 tablespoon maple syrup
1 serving unflavored collagen (optional)
pinch of sea salt
1/4 cup + 2 tablespoons chia seeds
optional toppings: whipped cream, fresh fruit, nut butter, cinnamon...

Instructions

Toast the pecans. Heat a small skillet over medium-low heat and let it get hot, about 30 seconds. Add pecans and toast for 4-5 minutes, stirring constantly, until golden brown. The toasting step is optional, but I find it adds great flavor and is so easy to do.
Blend ingredients. Add almond milk, toasted pecans, pumpkin, collagen, maple syrup, pumpkin pie spice, and salt to a high-powered blender or food processor. Process until smooth and all ingredients are combined, about 1 minute.
Let chill. Transfer to a medium-sized resealable bowl or large jar. Whisk in chia seeds until thoroughly combined. Cover and refrigerate for 3 hours or overnight.
Enjoy! Eat as is or top with desired toppings.

Nutrition