Can I make pumpkin chia pudding without maple syrup?

Absolutely! You can substitute with honey , agave nectar , or your preferred sweetener. Start with less than the recipe calls for and adjust to taste. I've also made this with just the natural sweetness from the pumpkin , and it's still delicious if you're watching added sugars.

How long does pumpkin chia seed pudding last in the fridge?

Store it covered in the refrigerator for 3-4 days maximum. The texture stays creamy and delicious throughout this time. I've never had it last longer than that in our house because we eat it so quickly!

Can I use pumpkin pie filling instead of pumpkin puree?

No, definitely stick with plain pumpkin puree . Pumpkin pie filling contains added sugars and spices that will make your pudding overly sweet and throw off the flavor balance. Trust me, I learned this the hard way when I was in a rush one morning!

What's the best milk to use for pumpkin chia pudding?

Any milk works great! Coconut milk creates extra creaminess, while almond milk or oat milk keep it lighter. The nutritional information was calculated using 2% dairy milk , but I've made this successfully with every type of milk imaginable. Choose based on your dietary needs and taste preferences.

Healthy Pumpkin Chia Seed Pudding Recipe Ready in 10 Min

Name: Healthy Pumpkin Chia Seed Pudding Recipe
Prep time: 5 min
Total time: 4 h
Cuisine: American
Ingredients: 1 cup milk of choice; 1/2 cup pumpkin puree; 1-2 tablespoons maple syrup; 1 teaspoon pumpkin pie spice; 1/8 teaspoon salt; 1/4 cup chia seeds

Description

This overnight chia seed pudding takes literally 5 minutes to prep, and by morning, you’ve got a creamy, dreamy breakfast that tastes like pumpkin pie but fuels your body with good-for-you ingredients.

Ingredients

Scale

1 cup milk of choice
1/2 cup pumpkin puree
1-2 tablespoons maple syrup
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
1/4 cup chia seeds

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Instructions

In a medium bowl, combine the milk, pumpkin puree, pumpkin pie spice, salt, and maple syrup.
Use a whisk to stir everything together until the mixture is completely smooth and has an even consistency.
Add the chia seeds to the bowl and mix again thoroughly to incorporate all the seeds.
Make sure they’re evenly distributed throughout the mixture.
Cover the bowl and chill in the refrigerator for at least 4 hours, but overnight is even better.
When you’re ready to serve, give it a quick stir and top with your favorite toppings.

Notes

Make sure you’re grabbing plain pumpkin puree, not the pre-spiced pie filling. The beauty of this high fiber pumpkin recipe is that it literally gets better as it sits. Store covered in the refrigerator for 3-4 days.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Breakfast
Method: No Cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 18g
Sodium: 180mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 14g
Protein: 8g
Cholesterol: 0mg