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By Katja Heino 21 Comments
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Pumpkin Pie Chia Pudding

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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

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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
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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.

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Pumpkin Pie Chia Pudding - savorylotus.com

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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

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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

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❤️ happy friday • fridays are my hospital da ❤️ happy friday • fridays are my hospital day • i’ve been an RN for almost 17 years + still work very part time in Women’s Services with birthing mamas + their families • being an RN + also being a real food advocate, detox educator, and wellness warrior doesn’t always align • i work in a system that doesn’t look for root causes of illness • preventative practices and nutrition are rarely prioritized • my patient population has gotten sicker and sicker with women in their 20’s now having high blood pressure, gestational diabetes, thyroid issues, + more • how did we get here? 🤷‍♀️• how has medicine gotten so far away from real health? • why do people like me have to pay so much $$ out of pocket for integrative/functional medicine docs bc they are the ones looking at root cause + drainage/elimination? • i get so many messages every week from people who wish they could afford to get well 😕• or folks who say that their regular doc has no idea how to help them • if this is you, i get it • i’ve been there • we have gotten so far away from the basics • i wish i knew back when i first got sick all about drainage + elimination • i would have prioritized hydration 💧💧+ pooping 💩💩• I would have loved up my liver • i would have supported my lymph • i would have been in my sauna every day 💦💦• i would have dealt with my dental issues 😁 • i would have eliminated parasites 🪱🪱+ heavy metals in a good way • but now i know + my body is healing • and i’m here to share with anyone interested • healing is possible • we just have to take the first baby step • little by little • knowledge is power 💪 • let’s keep learning together ❤️❤️
🍋 🍋 LEMON POPPY SEED DONUTS • when life gi 🍋 🍋 LEMON POPPY SEED DONUTS • when life gives you a bag of lemons, you make the best of it • even though we prioritize healthy eating, there’s room for treats like these • we call it balance 😉 • baking is one of my favorite things to do with my little one👩‍🍳 • we’ve had a year solid of being home, distance learning, + missing being out in the world • baking is one of those small pockets of JOY that brightens our daily life ☀️☀️

🍋 🍋 light and fluffy (gluten and grain free) donuts dipped them in a sweet lemony glaze • the bright lemon flavor kinda adds a bit of sunshine to the day 🍋☀️🍋

🍋 🍋 recipe link in bio (and i linked the donut pan that i use in the post): https://www.savorylotus.com/lemon-poppy-seed-donuts-gluten-free-and-grain-free/
sauerkraut • love it? hate it? • it’s one of sauerkraut • love it? hate it? • it’s one of the easier + most cost effective ways to support your gut • i make it every couple of months • its easy once you understand the basics of fermentation • i have a step by step tutorial if you’re ready to dive in ✨✨

link to tutorial in bio : https://www.savorylotus.com/easy-sauerkraut-recipe/

what you’ll need:
cabbage
salt
1/2 gallon wide mouth mason jar (or you can use 2 wide mouth quart sized jars)
air-tight fermentation lid
🥕🌿🍠 veggie game strong today • crucifer 🥕🌿🍠 veggie game strong today • cruciferous vegetable = superfoods • this + sweet potato rounds + a big cup of bone broth is what’s up for dinner 

collard green
green cabbage
purple cabbage 
carrot 
tons of fresh ginger 

👉 and, yes, not everyone tolerates cruciferous vegetables • i didn’t used too • i’ve done a lot of work on my gut + digestion • and i still prefer them cooked as they are easier to digest • eat slowly • give thanks (gratitude has a positive effect on the nervous system) • chew well (so your body can release all the enzymes needed to digest your food) ❤️• it’s so so important to eat in a relaxed environment so the body can rest + digest • eating while in “hurry” mode leads to indigestion and poor absorption
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