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Overnight Pumpkin Chia Seed Pudding

This cozy, creamy overnight pumpkin chia seed pudding is the perfect make-ahead treat for busy mornings and serves as a delightful dessert.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American, Healthy
Calories: 230
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1.75 cups unsweetened almond milk or milk of choice
  • 0.5 cups canned pumpkin puree not pumpkin pie filling
  • 0.5 cups chia seeds
  • 3 tbsp pure maple syrup for sweetness
  • 1 tsp pumpkin pie spice for warmth
  • 0.5 tsp pure vanilla extract for depth
  • 1/8 tsp fine sea salt to enhance flavors
Toppings
  • 0.25 cups granola
  • 2 tbsp toasted pecans, chopped
  • 1 tbsp pure maple syrup for drizzling
  • to taste whipped cream optional for serving

Method
 

Preparation
  1. In a large bowl or a 4-cup measuring cup with a spout, whisk together the almond milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla, and salt until smooth.
  2. Add the chia seeds and whisk hard for about 1 minute to ensure they are well incorporated.
  3. Let the mixture sit at room temperature for 5 minutes, then whisk again to break up any clumps that may have formed.
  4. Divide the mixture evenly among 4 small jars or bowls with lids.
  5. Cover the jars and refrigerate for at least 4 hours, preferably overnight.
  6. Before serving, give each pudding a good stir and top with granola, chopped toasted pecans, and a drizzle of maple syrup.
  7. Serve chilled and garnish with whipped cream if desired.

Notes

For best texture, add toppings right before serving. Store the plain pudding covered in the refrigerator for up to 5 days.