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To make Pumpkin Pie Chia Pudding, gather these simple ingredients: - 1 cup unsweetened almond milk - 1/2 cup pumpkin puree - 1/4 cup chia seeds - 2 tablespoons maple syrup - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - A pinch of salt - Optional toppings: Whipped coconut cream, chopped nuts, cinnamon Each ingredient plays a role in making this pudding rich and tasty. Almond milk gives a creamy base. Pumpkin puree adds flavor and color. Chia seeds thicken the pudding, while maple syrup sweetens it naturally. Vanilla extract and pumpkin pie spice bring warmth and depth. A pinch of salt balances all the flavors. You can also top it with whipped coconut cream and nuts for extra texture and taste. To make pumpkin pie chia pudding, start by mixing the base ingredients. In a large bowl, add 1 cup of unsweetened almond milk, 1/2 cup of pumpkin puree, 2 tablespoons of maple syrup, 1 teaspoon of vanilla extract, 1 teaspoon of pumpkin pie spice, and a pinch of salt. Whisk it all together until it’s smooth. This mix gives the pudding its rich pumpkin flavor. Next, it’s time to incorporate the chia seeds. Add 1/4 cup of chia seeds to the pumpkin mixture. Stir well to make sure the seeds are evenly distributed. This step is key to avoid clumping. Chia seeds will absorb liquid and create the pudding texture. Now, we move on to refrigeration and thickening. Cover the bowl and place it in the fridge for at least 4 hours, or overnight if you can wait. During this time, the chia seeds will expand and thicken the pudding. Once it’s thickened, give it a good stir. This will break up any clumps and make it nice and creamy. When it’s time to serve, portion the pudding into bowls or jars. This makes it easy to enjoy. Each serving looks great and is ready to eat. To make it even more delicious, add toppings. You can use whipped coconut cream for a rich, creamy layer. Chopped pecans or walnuts add a nice crunch. Finally, sprinkle some cinnamon on top for extra flavor. Each bite will remind you of fall! To keep chia seeds from clumping, mix them well with the liquid. After whisking the almond milk and pumpkin, add the chia seeds last. Stir them in quickly. This helps them spread out. Refrigerate the pudding for at least 4 hours. Overnight is best. This gives the seeds time to absorb the liquid and swell. If you want to modify the maple syrup, start with 2 tablespoons. Taste the pudding after it thickens. If you like it sweeter, add more syrup in small amounts. You can also use honey or agave as alternatives. Both sweeteners work great in this recipe. Just remember, each sweetener has a different taste. Adjust to your liking for the best flavor. {{image_2}} You can change the flavor of your pumpkin pie chia pudding easily. Adding spices makes a big difference. Try mixing in extra cinnamon, nutmeg, or ginger. These spices deepen the pumpkin flavor and bring warmth. You can also use vanilla or almond extract for a new twist. Just a few drops can add rich notes. If you want to swap the milk, you have options. Almond milk works well, but coconut milk gives a creamier texture. Oat milk adds a nice flavor too. Each milk type brings its unique taste. Choose what you like best! This pudding can fit many diets, making it a great choice. For a vegan option, use almond or coconut milk. All ingredients are plant-based, so it’s perfect for vegans. If you need a gluten-free treat, you can enjoy this pudding worry-free. All the ingredients are naturally gluten-free. Just check your toppings to ensure they meet your needs. Enjoy this tasty fall delight without any concerns! To keep your pumpkin pie chia pudding fresh, store leftovers in the fridge. Use an airtight container to prevent odors from mixing. Glass jars work well for this. They let you see the pudding and are easy to clean. If you plan to enjoy it later, try to seal it tightly. This helps keep the flavors strong. Yes, you can freeze pumpkin pie chia pudding! Just pour it into a freezer-safe container. Leave some space at the top for expansion. When you want to eat it, take it out of the freezer. Thawing suggestions? The best way is to move it to the fridge overnight. This keeps the texture smooth. If you need it fast, place it in a bowl of warm water. Stir it gently as it thaws. How long does the pudding last in the fridge? The pudding lasts up to five days in the fridge. Store it in a sealed container. This keeps it fresh and tasty. After five days, the chia seeds may lose their texture. Enjoy it while it’s still creamy! Can I use fresh pumpkin instead of puree? Yes, you can use fresh pumpkin. Just cook it until soft, then blend it smooth. Make sure to remove any lumps. This gives you a great flavor and texture. Fresh pumpkin adds a nice touch to your pudding! Is this recipe suitable for meal prep? Absolutely! This recipe is great for meal prep. You can make a batch for the week ahead. Just store individual servings in jars. This makes it easy to grab and go. Plus, it stays fresh for days! This blog post shared a simple and tasty chia pudding recipe. You learned about key ingredients, preparation steps, and how to make it perfect. I also covered tips for tweaking flavors and storing leftovers. Remember, you can adapt this recipe to fit your diet. You now have the skills to impress others with this delicious treat. Enjoy every bite and have fun experimenting!

Pumpkin Pie Chia Pudding

Delight your taste buds with this creamy Pumpkin Pie Chia Pudding! This easy recipe combines pumpkin puree, almond milk, and chia seeds for a nutritious treat that’s perfect for fall. Sweetened with maple syrup and spiced with pumpkin pie spice, it's a dessert you'll love. Ready in just 10 minutes plus chilling time, this pudding makes a deliciously healthy snack or breakfast. Click through to explore the full recipe and whip up your own delicious creation!
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Ingredients
  

1 cup unsweetened almond milk (or other milk of choice)

1/2 cup pumpkin puree

1/4 cup chia seeds

2 tablespoons maple syrup (adjust to taste)

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice (or mix of cinnamon, nutmeg, and ginger)

A pinch of salt

Optional toppings: Whipped coconut cream, chopped pecans or walnuts, and a sprinkle of cinnamon

Instructions
 

In a mixing bowl, combine the unsweetened almond milk, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and a pinch of salt. Whisk together until the mixture is smooth and well combined.

    Stir in the chia seeds, mixing thoroughly to prevent clumping.

      Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to expand and the pudding to thicken.

        Once thickened, give the pudding a good stir to break up any clumps of chia seeds.

          Serve the pudding in individual bowls or jars, topped with whipped coconut cream, a handful of chopped nuts, and a sprinkle of cinnamon for an added touch.

            Prep Time: 10 minutes | Total Time: 4 hours (plus chilling) | Servings: 4