Ingredients
- 1 cup (240 ml) unsweetened almond milk
- ½ cup (120 g) pure pumpkin purée
- 1–2 tablespoons pure maple syrup (adjust to taste)
- 1 teaspoon pumpkin pie spice
- ⅛ teaspoon sea salt
- ¼ cup (40 g) chia seeds
- ½ teaspoon vanilla extract (optional)
- Whipped cream for topping (optional)
- Cinnamon or pumpkin pie spice for garnish
Instructions
- In a medium bowl, whisk together almond milk, pumpkin purée, maple syrup, pumpkin pie spice, salt, and vanilla extract until smooth.
- Add chia seeds and whisk well to evenly distribute them.
- Let the mixture sit for about 5 minutes, then whisk again to prevent chia seeds from clumping.
- Cover the bowl and refrigerate for at least 4 hours, or overnight, until thick and creamy.
- Stir before serving. If the pudding is too thick, add a small splash of almond milk and mix.
- Divide into serving jars or glasses.
- Add whipped cream on top (optional) and sprinkle with cinnamon or pumpkin spice.
- Serve chilled and enjoy!
Nutrition (Approx. per serving)
- Calories: 180–220 kcal
- Protein: 5g
- Carbohydrates: 20g
- Fiber: 10–12g
- Healthy fats: 9–12g
Servings: 2
Prep Time: 5 minutes
Chill Time: 4 hours or overnight
🍂 Save this easy pumpkin recipe for your next cozy breakfast!
