Hummingbird Hilltop Homestead

Who Doesn’t Love Pumpkin Pie?

We are well into the fall now and Thanksgiving is just around the corner. When people think of Thanksgiving, I think we can all agree that one of the most common desserts is pumpkin pie – and who doesn’t love pumpkin pie!? If pumpkin pie isn’t your thing sorry for the loss, but if you are like me and love it then you’ll definitely love this Pumpkin Pie Chia Seed Pudding recipe! It’s quick and easy to make, less sugar than other recipes I’ve seen online, and makes a ton that you can freeze and have on hand for a fast, flavorful, and nutritious breakfast or snack.

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Chia Seed Pudding Craze

I’ll admit, it’s taken me a long time to get on the chia seed pudding train. It seems that it has become a super popular and ever increasing common food. In recent months I have been looking to increase my fiber intake and chia seeds kept coming up in my searches for high fiber foods. Not only are chia seeds high in fiber but they also pack a punch with a list of other nutrients like protein, omega -3 fatty acids, and a whole lot more. Chia seeds are also filling so chia seed pudding makes for a great breakfast or snack to keep you going with ease until your next meal.

This recipe is also great for satiety and nutrients thanks to the other ingredients such as the pumpkin puree, coconut and almond milks, and maple syrup. Plus, the maple syrup is kept to a minimum in this recipe still adding a subtle sweetness but keeping the overall sugar content low. You’ll still feel like you are eating a decadent dessert for breakfast but without the worry of eating too high of calories or sugar if that’s a concern for you. What’s not to love in getting to enjoy dessert for breakfast but with a powerhouse of nutrients to keep you going all day!?

Even Better When Food Is Freezer Friendly

I am all about using my time wisely as a busy homemaker and mom. That means that many of my recipes are bulk recipes meaning that I spend the least amount of time as possible in the kitchen while making the most food I can in advance. It is important to me to not sacrifice quality or taste, but I do try and create recipes and meals that are freezer friendly.

Chia seed pudding is so incredibly quick and easy to make. The hardest part is waiting for it to set! Once the chia seeds have absorbed the right amount of liquid (I leave mine overnight) you simply do a final stir before separating out portions and freezing them. I use these mason jars which are the perfect size and storage method for freezing chia seed pudding. The serving size for this Pumpkin Pie Chia Seed Pudding is approximately 1/2 a cup so you can fill the half pint mason jars up half way and it’s the perfect amount and easy to freeze. Simply take out the frozen chia seed pudding the night before you plan to eat it and let it defrost in the refrigerator overnight. It will be ready to enjoy first thing in the morning!

The Search For The Perfect Pumpkin Pie Chia Seed Pudding

This past October I was eager for all the tasty spiced foods that come with the fall season. If you’ve spent any time on my blog you will know fall is my favorite season and I am always excited to enjoy the delicious foods that come with the new season. I finally decided to try chia seed pudding, something I had been meaning to try for ages and thought that something spiced would be a tasty way to try the new food. The first food that popped into my head was pumpkin pie because it seemed like the creamy texture and cinnamon flavor would be perfect with the texture and flavor profile of the chia seeds.

I found several recipes for pumpkin pie chia seed puddings online, and tried one out. The pudding was really good and definitely reminded me of pumpkin pie, but the measurements seemed wasteful because only about a quarter of the pumpkin puree was used, and I only used half a can of coconut milk but canned ingredients don’t save well for long. The recipe also used a lot of sugar for the ratio of other ingredients and every single recipe I’ve seen online does the same. Not only is the sugar high but the chia seeds were low at 1/4 cup on average for multiple recipes.

Creating The Perfect Pumpkin Pie Chia Seed Pudding

I quickly realized that it was time for me to take the pumpkin pie chia seed pudding recipe into my own hands and I set out to create my own recipe. My recipe has a quarter of the sugar of others, quadruple the amount of chia seeds, and you’ll have no wasted ingredients with super easy and quick measurements. Plus, you’ll have a whole week’s worth of chia seed pudding with only about ten minutes of work with this freezer friendly recipe!

The flavor of this recipe is so good and definitely reminds me of pumpkin pie. It’s creamy and delicious (as long as you don’t mind the texture of the chia seeds!) and super filling. Because it has less sugar it’s definitely not as sweet as other recipes online, but I think it is still plenty sweet. One of my favorite ways to eat this pudding is to eat it alongside a nut butter. I love the salty flavor of peanut butter or almond butter with the sweet of the pumpkin pie flavor. You could drizzle the nut butter on top of the pudding or do what I do and just eat a tablespoon or two out of it’s own dish in between bites of the chia seed pudding.

Now it’s time to make this tasty treat. Check out the full recipe below!

Recipe

Here is a tasty, nutritious, and quick and easy to make Pumpkin Pie Chia Seed Pudding that is freezer friendly to boot!

Ingredients Breakdown:

Dry Ingredients:

• Chia Seeds: You can’t have chia seed pudding without the chia seeds. There are black and white chia seeds but they can be used interchangeably as it’s mostly down to looks. The content of nutrition and flavor are basically the same. I used black chia seeds which you can see in the picture that the seeds look a bit darker, if the color isn’t your favorite go for the white chia seeds.

• Pumpkin Pie Spice: This spice gives the pudding that perfect pumpkin pie flavor, but be careful to use one with no added sugars as this will change the flavor and nutrition.

Wet Ingredients:

• Pumpkin Puree: The other star of the show in any pumpkin pie isn’t just the spices but it’s the pumpkin itself, of course. Be sure to use a 100% pure pumpkin puree with no added sugars to achieve the right flavor and better nutrition.

• Coconut Milk: This one might come as a surprise for a pumpkin pie flavor, but it is the perfect addition to this pudding to ensure it’s creamy and flavorful. Coconut milk has nutritional value and don’t worry the pudding has all the benefits of the coconut without being overbearing in too much of a coconut flavor. I prefer a higher fat content for the coconut milk to ensure that the pudding is the best creamy texture.

• Almond Milk: In order to get the right consistency for chia seed pudding you need plenty of liquid. The addition of almond milk gives the perfect amount of liquid, mixed with just the right flavor and creaminess to the recipe.

• Maple Syrup: This recipe needs just a touch of sweetness and maple syrup is just right providing a subtle hint of sweet with the right flavor that mixes with the other flavor profiles in the recipe. Maple syrup also has nutritional value versus regular white cane sugar and this is a natural sweetener versus some of the sugar substitutes which I try to avoid.

• Vanilla Extract: Just like the pie, this chia seed pudding needs just a hint of this tasty addition to make it taste just like the pie.

Breakfast Couldn’t Be Easier

This Pumpkin Pie Chia Seed Pudding is so fast and easy to make. It is simple to freeze and thaws overnight so that breakfast is prepared while you sleep. This chia pudding is full of nutritious ingredients and is super filling keeping you going all morning long. The hardest part to this recipe is not eating all of it in one sitting because it feels like you are indulging in a pumpkin pie instead of a healthy breakfast. Enjoy every bite as you feel like you are cheating and eating dessert for breakfast.

For more recipe inspiration check out my full recipes page where new recipes are constantly being added. If you feel like a little more guilt-free indulgence check out my Chickpea Chocolate Chip Cookies for another nutritious but delicious dessert.

*Nutrition is an estimate