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This Keto Pumpkin Chia Pudding recipe is a fiber-packed, low-carb alternative to overnight oats. It’s filled with pumpkin pie flavors and a great way for busy people to prep a healthy breakfast, snack or dessert with minimal effort.
Why Make Pumpkin Chia Seed Pudding
Here’s why you’re going to love this keto pumpkin pudding:
- Packed with nutrients and sugar-free: Pumpkins and chia seeds are naturally low-carb. They also have many health benefits like fiber and healthy fats. By substituting regular sugar for a keto sweetener, this pumpkin pie chia seeding pudding is a great option for those on a keto diet or those simply looking to cut back on sugar.
- Great for meal prep: This great recipe is simple and easy. You can make more than one serving of the chia and pumpkin pudding and store it in the fridge for about five days.
- Easy recipe: My overnight pumpkin chia seed pudding recipe uses just six simple ingredients and has two simple steps. Perfect for an easy breakfast or snack. That said, add this to your list of chia seed recipes.
- Great for pumpkin season and fall flavor lovers: If you have an affinity for all things pumpkin, like real pumpkin, pumpkin spice latte, pumpkin cold brew, pumpkin pie flavor, and more, then this delicious, easy pumpkin pie chia pudding is for you, especially if you have a sweet tooth.
Ingredients Needed
This pumpkin pie chia seed pudding only requires 6 ingredients! Here’s what you’ll need to gather:
- Black chia seeds: I’m using whole seeds and not ground.
- Almond milk: I prefer to make my chia seed pudding with almond milk, but you can use creamy coconut milk (carton or canned coconut milk), oat milk (not low carb, but a nut-free alternative), or any non-dairy milk, (plant-based milk) that you prefer.
- Powdered sugar: Use powdered sugar because it mixes better than granular. As mentioned, using an all-natural sugar substitute (or keto-friendly sweeteners) like the one linked in the recipe card below will help keep the carbs low and make it keto-friendly.
- Unsweetened pumpkin puree: Unsweetened pumpkin will work for keto, unlike pumpkin pie filling.
- Pumpkin pie mix or spice: This enhances the pumpkin flavor with warm spices
- Vanilla extract
How to Cook Pumpkin Chia Seed Pudding
My pumpkin chia seed pudding recipe is simplified into two steps:
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- Add the ingredients to a jar or blender.
- Mix or blend to incorporate and sit in the refrigerator overnight. Top with whipped cream & pumpkin spice, and cinnamon stick.
Top Cooking Tips & FAQs
- Use powdered sugar, not granular: You’ll use less time and energy to incorporate powdered sugar into the mixture than you would with granular.
- Add unsweetened almond milk and pumpkin puree since these don’t work include added sugar
- Substitute the almond milk with an equal amount of a pre-mixed pumpkin-flavored protein shake for a protein version
How to Store Leftover Keto Pumpkin Chia Pudding
If you have any leftovers from this delicious, keto pumpkin spice chia pudding recipe, the best way to store it is in an airtight container or glass jars for the next day (up to 5 days).
You should know that the longer it sits, the pudding will have a thicker, gel-like consistency. So, you might need to mix in a splash of almond milk to make it smoother after a few days.
According to Healthline, chia seed pudding will benefit you by: improving digestion and keeping you full for longer, thanks to the high fiber content; supplying minerals, omega-3 fatty acids, and antioxidants to your body; and it may help in boosting your heart function and regulating blood sugar levels.
A chia seed pudding can last 4-5 days in the fridge.
You do not need to soak the chia seeds for the pudding. Simply making this recipe and sitting it in the refrigerator for a few hours in enough.
If your chia seeds are still liquidy after several hours, you used either too much liquid or too little chia seeds. You can fix this by using the recipe in the recipe card below.
More Easy Keto Recipes
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Keto Pumpkin Chia Pudding
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Ingredients
- 1/4 cup Chia Seeds
- 1/3 cup Powdered Sweetener
- 1 cup Unsweetened Almond Milk
- 1/4 cup Pumpkin Puree, unsweetened
- 1/2 tsp Pumpkin Pie Spice
- 2 tbsp Vanilla Extract
Instructions
- Add the ingredients to a jar or blender.
- Mix or blend to incorporate.
- Sit in the refrigerator for at least 4 hours, but overnight works best.
- Optional: Top with sugar-free whipped cream and more pumpkin spice
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Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used.
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