Step 3: Chill and Set
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Cover and refrigerate for at least 4 hours or overnight until thickened and pudding-like.
Step 4: Serve
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Stir before serving and portion into jars or bowls. Top with whipped cream, nuts, or granola if desired.
Tips for Success
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Stir twice in the first 15 minutes to prevent seeds from clumping.
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For a smoother texture, blend the pudding before chilling.
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Adjust maple syrup to taste — some like it sweeter, others more natural.
Variations
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Add espresso for a pumpkin spice latte vibe.
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Swap maple syrup for honey or date syrup.
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Layer with Greek yogurt or granola for parfait-style breakfasts.
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Use coconut milk for a richer, dessert-like version.
Storage
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Store covered in the fridge for up to 5 days.
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Great for meal prep — portion into jars for grab-and-go snacks.
What to Serve With
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A hot cup of chai or pumpkin spice latte
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Toasted sourdough or breakfast muffin
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Sliced apples or pears
Nutrition Facts (Approximate per serving)
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Calories: ~180
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Carbs: 18 g
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Fiber: 7 g
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Fat: 9 g
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Protein: 5 g
FAQs
Q: Can I use canned pumpkin pie filling instead of purée?
Not recommended — it’s already sweetened and spiced, which throws off the balance. Use plain purée for full flavor control.
Q: Is this vegan and gluten-free?
Yes! Just make sure to use certified gluten-free oats or toppings if needed.
Q: Can I freeze chia pudding?
Technically yes, but texture may change. Best stored chilled and eaten within a few days.
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Conclusion
This Pumpkin Spice Chia Pudding brings all the cozy fall vibes without the sugar crash. It’s rich in nutrients, packed with flavor, and perfect for anyone craving something satisfying and seasonal. Whether for breakfast, snack, or dessert — it’s a spoonful of autumn in every bite.
