Pumpkin pie chia pudding

Pumpkin spice season is upon us, and I am here for it! This version of chia pudding delightfully captures the essence of fall, and comes together in just minutes. The recipe can easily be doubled (or tripled), making this a very meal-prep friendly breakfast option.

Packed with fiber, protein, and vitamins, this velvety pudding makes a satisfying breakfast or snack.

Creamy pumpkin pie chia pudding topped with walnuts, fresh apples, and gingersnap cookies

Ingredients:

Makes 1 serving

  • 8 ounces milk (any variety you prefer)

  • 3 tablespoons chia seeds

  • 2 tablespoons pumpkin puree

  • 1 tablespoon maple syrup (more or less, to taste)

  • Sprinkle of pumpkin pie spice

Directions:

  1. Combine all ingredients and stir until everything is well combined.

  2. Refrigerate for at least 2 hours.

  3. Serve chilled as it is, or try it with additional toppings.

Additional toppings:

  • Seasonal fall fruit such as diced apples, persimmons, pears, and figs

  • Toasted nuts

  • Pumpkin seeds

  • Coconut flakes

  • Dried cranberries or dates

  • Maple syrup

  • Granola

  • Crushed gingersnap cookies or graham crackers

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