• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Savory Lotus

simple clean eats + healthy treats

  • About
  • Recipes
  • Healthy Living
  • Resources
  • Safe Skincare
    • BEAUTYCOUNTER
    • PRIMALLY PURE
  • MEAL PLANS

By Katja Heino 21 Comments
Savory Lotus may receive commissions from purchases made through links in this post.

Pumpkin Pie Chia Pudding

Jump to Recipe

Pumpkin Pie Chia Pudding savorylotus.com

Eating seasonally is not only the most economical way to eat but also the healthiest way to eat.  Nature knows best, and as the weather turns cool and breezy in Fall, Nature knows that it is time to load up on heavier, heartier foods to ground and nourish us through the transition.  Welcome, pumpkin season.  I’m so glad that you are here.  Today’s tribute to the amazing pumpkin is: Pumpkin Pie Chia Pudding.

Screen shot 2013-09-29 at 12.12.30 PM

Last week, I started my transition to fall foods with Curried Butternut Squash and Greens.  Nothing like a warming, spiced dish to feed the belly on a cool evening.  And with all the squash and pumpkins that we harvested out of the garden this year, there will inevitably be lots of fall recipes to come over the next few weeks.

I really do love pumpkin season.  Pumpkin soup, pumpkin pie, pumpkin smoothies, and now, pumpkin chia pudding.  Chia pudding is staple at our house. Loaded with fiber, protein, and antioxidants,  it’s great when you just don’t want eggs for breakfast.  It takes less than 5 minutes of prep time the night before. My favorite has been banana nut chia pudding , until now.  Introducing my new favorite way to make chia pudding: Pumpkin Pie Chia Pudding.

When it comes to chia pudding, tastes vary.  I like mine a little runnier, and my family likes it thick and gooey.  The amount of chia seeds will determine the consistency.  The type of milk you use will determine flavor.  I often use coconut milk (where to buy BPA and additive free coconut milk)  or RAW dairy milk.  Homemade cashew and hazelnut milks are delicious, too.  Go ahead, experiment.  Make the recipe our own.

Screen shot 2013-09-29 at 12.12.17 PM

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Pumpkin Pie Chia Pudding

★★★★★ 5 from 1 reviews
  • Author: Katja from Savory Lotus
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 2-3 1x
Print
Pin

Scale

Ingredients

  • 2 cups milk (Raw, nut, coconut…whatever you like)
  • 1 cup cooked pumpkin puree (fresh is best but canned will work)
  • 3–4 TBS maple syrup OR raw honey
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon powder
  • 1/4 tsp ginger powder
  • 1/4 tsp allspice (like this)
  • 4–6 TBS chia seeds (I use THESE)

OPTIONAL TOPPING

  • fresh fruit
  • shredded coconut (like this)
  • chocolate chips (where to buy dairy, soy, and nut free chips)

Instructions

  1. The night before, place all ingredients, except for chia seeds, into a blender and puree until smooth.
  2. Pour chia seeds into a glass jar, pour pumpkin pie flavored liquid over seeds. Place cap on jar and give it a good shake. Don’t be shy. Mix it up good.
  3. Place in fridge over night. Your amazing pumpkin pie pudding will be ready to devour in the morning! For a decadent treat, try adding a few chocolate chips. (warning: you may not want to share if you do!)

Notes

The amount of chia seeds used will determine the consistency. Less means a thinner pudding. More means a thicker pudding. Experiment to see what you like.

Did you make this recipe?

Tag @savorylotus on Instagram and hashtag it #savorylotus

Click HERE to PIN THIS!

Pumpkin Pie Chia Pudding - savorylotus.com

As an Amazon Associate I earn from qualifying purchases.

Posts you might also like

Filed Under: Breakfast, Healthy Snacks Tagged With: chia pudding

Reader Interactions

Comments

  1. Charlotte says

    October 10, 2013 at 7:41 pm

    Great giveaway!! Would love to make dried fruit with it. Have an abundance of mulberries at the moment so would most definitely go to good use

    Reply
  2. Tara says

    October 11, 2013 at 8:14 am

    I made this! Omg, it is SO good. I used coconut milk (canned, full-fat), and a teaspoon of homemade pumpkin pie spice in the place of the separate spices. My daughter practically licked the bowl. A tip: Make sure you stir the chia seeds in as soon as you add them! I didn’t put everything in the right order and delayed the shaking of the jar, so they clumped together. 🙁 I had to pour it into a bowl and whisk my guts out, lol….anywho…GREAT recipe, thank you!!

    ★★★★★

    Reply
    • Katja says

      October 11, 2013 at 9:59 am

      Yay! Glad you enjoyed it. My kids LOVE chia pudding, especially this one!

      Reply
  3. Dawn @ Peeling Back the Onion Layers says

    October 11, 2013 at 8:29 am

    I have never tried chia pudding! Sounds so yummy – I am going to buy some chia and try it! I would love it if you would link up with us at Healing With Food Friday! http://peelingbacktheonionlayers.com/healing-with-food-friday-5/

    Reply
  4. Leslee says

    October 12, 2013 at 6:42 pm

    Just wondering what the calories etc are on this! I plan on making it tomorrow!!!

    Reply
    • Katja says

      October 13, 2013 at 1:56 pm

      I’m sorry, Leslee, but I do not calculate calories, etc. I guess it would depend on what milk that you use. I try to focus on just REAL, eating nutrient-dense foods with good fats. I hope you enjoy the pumpkin pudding. We have been making this a lot lately. 🙂

      Reply
  5. Taryn says

    October 14, 2013 at 8:10 am

    What about for us impatient folks- how long do you think it has to sit in the fridge, if we can’t wait overnight 😉

    Reply
    • Katja says

      October 14, 2013 at 7:08 pm

      I would give it at least 4 hours to do it’s thing. Overnight is better as it will be just the right consistency! 🙂

      Reply
  6. mary ballerin says

    October 21, 2013 at 8:37 pm

    I am going to try this and I was wondering why you can’t add the chia seeds when done blending the other ingredients, then pour it all into a storage container? Thank you, I have a new container of chia seeds here, this will be my ‘virgin’ chia recipe ….. I love pudding and anything pumpkin.

    Reply
    • Katja says

      October 22, 2013 at 8:37 pm

      Mary-
      You can dump the chia seeds into the blender AFTER pureeing the other things if you like. I just find that it is easier to mix if you pour the liquid o top of the seeds versus pouring the seeds into the liquid. Just a personal preference. Let me know how it turns out. 🙂

      Reply
  7. Bev says

    November 10, 2013 at 6:11 am

    Finally got organized to make this pudding! So worth the wait! Cashew milk in it is delicious! Thanks for your amazing blog!

    Reply
    • Katja says

      November 10, 2013 at 8:14 am

      yay! So glad you liked it. Chia pudding is so versatile. You can out just about anything in it! 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi I’m Katja!

And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

Follow Me on Instagram

weekend dinner inspiration • NEW POST: LEMON HER weekend dinner inspiration • NEW POST: LEMON HERB SPATCHCOCK CHICKEN 🍋🌿 • spatchcock chicken is hands down the quickest + easiest way to cook a whole chicken • if you’ve never tried it, it’s a real game changer • the chicken comes out super moist on the inside and crispy on the outside • always a crowd pleaser 🙌 especially when you add the extra lemon herb pan sauce 

recipe link in bio:
https://www.savorylotus.com/lemon-herb-spatchcock-chicken/
how do you start your day? 💪🏃‍♀️🧘🏽‍♀️🚴🏽‍♂️☕️

mindset mindset mindset 🧠🧠• having a morning routine allows us to set an intention for the day rather then just letting the day run away from us • it helps determine our mind set and the tone for the rest of the day ✨✨

things like meditation, journaling, yoga, exercise, and other self-care practices can help us start the day feeling calm and inspired 🧘🏻 • consciously selecting the thoughts we have, the foods we eat , and the news/social media/images we see matters • a solid morning routine can reduce stress, boost energy, increase mental clarity, and leave us feeling 🤩

creating a morning routine looks different for us all • routine comes easier for some than others • we all have different priorities, time limits, physical needs/abilities, and health concerns there • are no rules • find what works for you 

i know that i feel better when i stick to my morning routine • i know that i feel better when i don’t engage with my phone or social media the first hour or two after waking up • i know i feel better when i consciously select what i bring into my head space first thing in the morning, including the thoughts that i have 

my morning routine currently looks like this:  10 minutes of quiet meditation, some form of elimination pathways opening like Gua Sha, coffee e nema, an epsom salts bath, or a sauna, yoga/workout, and a big green juice 🥬🥒🍏

👉👉 do you have a morning routine?  i’d love to hear how you start your day • leave me a comment below ⤵️⤵️
what’s not to love about a fritter? ❤️ • what’s not to love about a fritter? ❤️ •  made a batch of my BUTTERNUT SQUASH FRITTERS this morning • a great way to get more vegetables onto your plate • so good with a plate of fried eggs and steamed kale • made with just a few simple ingredients • don’t skip the fresh herbs 🍀🌱🍀

* butternut squash (about 3 pounds)- peeled and shredded
* eggs, whisked
* 1/2 cup gluten free flour (I used a combo of almond flour and tapioca) 
* 1/4 cup fresh herbs, finely chopped ( any combo of parsley, basil, sage, or cilantro)
* 1/4–1/2 tsp garlic powder
* 1 tsp salt
* ghee or avocado oil for cooking

1. in a large bowl, combine shredded butternut squash, eggs, flour, herbs, garlic powder, and salt.  mix to combine. 
2. in a large skillet, heat a liberal amount of fat of choice over medium high heat.  scoop out 2 tablespoons of mixture into hand, squeeze into a ball, and place into skillet, flattening with the back of a spatula or measuring cup. cook until golden brown.  flip and cook other side.  repeat until mixture is all gone, adding more fat as needed. 
3. place cooked fritters onto a wire rack while cooking the rest.  serve immediately or freeze for later once cooled.
self-care is about creating healthy habits ❤️• having a “self-care” routine before you get sick can keep you healthy 💪 • and it doesn’t have to be expensive or time consuming • there are so many ways to care for yourself that are 100% free:
💧 hydration
☀️ sunshine,
🌈 fresh air
🌲 nature
🤸🏼‍♂️ movement
🙏 gratitude
👯 connection
🧘🏽‍♀️ meditation

the body usually gives us signals that something is starting to be out of balance • it’s important that we listen or it can lead to more serious health issues • every day is another chance to start taking care of ourselves 

my self-care routine focuses heavily on detoxification/elimination because i’m in heal mode • my toxic burden bucket 🪣 got too full + it put me over the edge • the liver, kidneys, large intestine, lymphatic system, and sweat glands 💦💦 work hard every day to reduce the build up of environmental contaminants and need regular support to keep functioning optimally • my self-care routine includes:

• infrared sauna for sweating
• Gua Sha to move lymph
• epsom salt baths
• daily movement
• hydration
• cold-pressed juices for nutrition
• coffee enemas
• ozone therapy 
• red light therapy 
• time in nature

don’t wait until you get sick to decide to take care of yourself • you only have this one body and this one precious life • it is NOT normal to feel crappy as we age • let’s change the paradigm and move forward in age with grace + vitality ✨✨• than you, @dr.jess.md for motivating me to take things to the next level
Load More... Follow Me!

Follow Me on Pinterest

Don't Miss These!

  • Everyday Gluten Free Bread (dairy free + egg free)
  • dry heels, cracked heels, how to heal, DIY Easy Home Remedy for Dry Cracked Heels
  • Simple Coconut Flour Cake (gluten free, grain free, nut free, paleo) | savorylotus.com Simple Coconut Flour Cake (gluten and grain free, paleo)
  • Simple Gluten Free Sourdough Bread

Clean Swaps

Clean Swaps

My Cookbook!

My Cookbook!

Footer

Get More Recipes on Pinterest

Visit Savory Lotus' profile on Pinterest.

Get More Recipes on Facebook

The Savory Lotus on Facebook

Stay Connected

Copyright © 2021 Savory Lotus    ·    Affiliate Disclosure     Disclaimer     Privacy Policy     Terms of Service