Pumpkin Chia Seed Pudding
  • CourseAppetizer, Breakfast, Dessert
  • CuisineBudget-friendly
Ingredients
Pumpkin Layer
  • 1 1/2cups roasted pie pumpkin puree(see roasting note below)
  • 1/4cup half-and-half(or milk of choice)
  • 2-3tbsp brown sugarto taste
  • 1tsp  pure vanilla extract
  • pinch salt
Chia Seed Pudding Layer
  • 2cups milkyour choice
  • .5tbsp vanilla extract
  • 2tbsp maple syrup
  • 1/2cup chia seeds
Greek Yogurt Layer
  • 1cup Greek yogurt
Instructions
Roast the Pumpkin
  1. Preheat oven to 350°F.
  2. Cut a small pie pumpkin in half and scoop out the seeds and stringy flesh.
  3. Place the halves cut side down on a parchment-lined baking sheet. Roast for 45–60 minutes, until the flesh is very soft when pierced with a fork.
  4. Cool slightly, then scoop out the flesh and blend or process until smooth. Measure out 1½ cups for the recipe.
Blend the Pumpkin Pudding
  1. In a blender or food processor, combine the pumpkin purée, half-and-half, brown sugar, pumpkin pie spice, vanilla, salt, and any optional additions.
  2. Blend until completely smooth and creamy, scraping down the sides as needed. Taste and adjust sweetness or spice.
Chia Seed Pudding
  1. In a bowl, mix together milk, vanilla extract, and maple syrup until combined.
  2. Gently stir in chia seeds.
Chill and Serve
  1. Transfer both puddings to separate containers, cover, and refrigerate for at least 3 hours to let the flavors develop and the mixture thicken slightly.
  2. Once puddings are chilled, layer with Greek yogurt in between, and enjoy.
Recipe Notes
  • 1 tbsp Maple Syrup or fresh ginger can be good additions to this recipe 
  • Keeps well in the fridge for up to 4 days, making it a good make-ahead breakfast. 
Pumpkin Chia Seed Pudding
Print Recipe
  • CourseAppetizer, Breakfast, Dessert
  • CuisineBudget-friendly
Ingredients
Pumpkin Layer
  • 1 1/2 cups roasted pie pumpkin puree (see roasting note below)
  • 1/4 cup half-and-half (or milk of choice)
  • 2-3 tbsp brown sugar to taste
  • 1 tsp  pure vanilla extract
  • pinch salt
Chia Seed Pudding Layer
  • 2 cups milk your choice
  • .5 tbsp vanilla extract
  • 2 tbsp maple syrup
  • 1/2 cup chia seeds
Greek Yogurt Layer
  • 1 cup Greek yogurt
Servings:
Units:
Instructions
Roast the Pumpkin
  1. Preheat oven to 350°F.
  2. Cut a small pie pumpkin in half and scoop out the seeds and stringy flesh.
  3. Place the halves cut side down on a parchment-lined baking sheet. Roast for 45–60 minutes, until the flesh is very soft when pierced with a fork.
  4. Cool slightly, then scoop out the flesh and blend or process until smooth. Measure out 1½ cups for the recipe.
Blend the Pumpkin Pudding
  1. In a blender or food processor, combine the pumpkin purée, half-and-half, brown sugar, pumpkin pie spice, vanilla, salt, and any optional additions.
  2. Blend until completely smooth and creamy, scraping down the sides as needed. Taste and adjust sweetness or spice.
Chia Seed Pudding
  1. In a bowl, mix together milk, vanilla extract, and maple syrup until combined.
  2. Gently stir in chia seeds.
Chill and Serve
  1. Transfer both puddings to separate containers, cover, and refrigerate for at least 3 hours to let the flavors develop and the mixture thicken slightly.
  2. Once puddings are chilled, layer with Greek yogurt in between, and enjoy.
Recipe Notes
  • 1 tbsp Maple Syrup or fresh ginger can be good additions to this recipe 
  • Keeps well in the fridge for up to 4 days, making it a good make-ahead breakfast. 
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