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–+ servings
Jars of layered pumpkin chia pudding with Greek yogurt, granola, pecans and maple syrup

Pumpkin Chia Pudding

Author: Olivia Stone | Home Chef
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Prep 5 minutes
Chilling 4 hours
Total 4 hours 5 minutes
Chia seeds set overnight in a creamy pumpkin spice milk, layered with Greek yogurt and topped with granola and pecans.
Servings 2 jars
Course Breakfast
Cuisine American

Ingredients

  • 1/2 cup pumpkin puree 120 g
  • 1 cup milk of choice dairy, almond, oat or coconut
  • 1/4 cup chia seeds 40 g
  • 2 tbsp maple syrup plus more to taste
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
  • 1 pinch salt
  • 1/2 cup Greek yogurt for layering, optional
  • granola, toasted pecans and pumpkin seeds to top

Method

  1. Whisk the pumpkin, milk, maple syrup, pumpkin pie spice, vanilla and salt until completely smooth.
  2. Whisk in the chia seeds.
  3. Let it sit 10 minutes, then whisk again to break up any clumps.
  4. Cover and refrigerate at least 4 hours or overnight, until thick and spoonable.
  5. Stir, taste and add more maple if you like. Layer the pudding with Greek yogurt in two jars.
  6. Top with granola, pecans and pumpkin seeds just before eating.

Notes

Smooth texture: blend the pudding after it sets for a mousse-like texture.
Storage: keeps 4 days in the fridge without toppings. Add granola just before eating so it stays crunchy.

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