Fall is officially in full swing and that can only mean one thing, pumpkin! Pumpkin and fall go hand in hand, and this Pumpkin Spice Chia Pudding is like fall in a cup.
I love pretty much anything pumpkin during the fall, like my Chewy Gluten-Free Pumpkin Cookies. Pumpkin is used in so many desserts during the fall season, so I wanted to make something that had all the pumpkin flavor but wasn’t a dessert. So why not make a breakfast recipe using pumpkin!
Meal prepping breakfasts for the week is something that I do every week. I personally feel like it helps my day get off to a great start. It helps me have one less thing to worry about in the mornings. Getting out of bed on time is already enough for me to worry about!
I know that some of yall may not love meal prepping, but trust me this Pumpkin Spice Chia Pudding is seriously so easy to make. It only takes about 5 minutes to whisk together all the ingredients and then distribute the pudding into mason jars.
This recipe is not only yummy and fast to make, but it also has nice clean ingredients and it’s Paleo! I love using Frontier Co-op Pumpkin Spice Seasoning, New Barn Organics Unsweetened Almond Milk, and pure maple syrup to keep this Paleo.
Don’t let the simple ingredients fool you, this pudding has so much flavor my husband came home from work still talking about it!
Pumpkin Spice Chia Pudding
- 1 cup full fat coconut milk
- 1 cup unsweetened almond milk
- 1/2 cup pumpkin puree
- 1/2 cup chia seeds
- 1/4 cup maple syrup
- 1 tbsp pumpkin spice seasoning
- Combine all ingredients in a large mixing bowl and whisk together well
- Evenly distribute the pudding into 4 small mason jars, cover with a lid, and refrigerate for at least 2 hoursOptional- add crushed nuts on top