Almost-Instant Healthy Pumpkin Pie Chia Pudding


This pumpkin pie chia pudding is ready in almost an instant. Let’s just say, how would you like to have a jar of this in your hand faster than you can reheat a pumpkin pie in the oven? It’s nutritious and totally kid-approved!

side view of pumpkin pie chia pudding in glass mugs with cinnamon sticksside view of pumpkin pie chia pudding in glass mugs with cinnamon sticks

You might recall my original instant chia pudding recipe. But I think your kiddos are going to fall for this chia pudding with its autumnal flavours (see what I did there?). Not only is it super fast to make (highly unusual for a chia pudding, which usually takes overnight in the fridge), it features some of my favourite dietitian-approved ingredients and flavours like earthy pumpkin, aromatic pumpkin pie spice, sweet banana, and tangy vanilla Greek (or vegan) yogurt. It tastes like you’re eating pumpkin pie for breakfast, without the wait. What kid wouldn’t love that?!

The yogurt makes this pudding thick and creamy. The banana sweetens and mellows the flavour of the pumpkin, and adds to the lovely rich texture. If you love pumpkin pie spice mix, you are in the right place with the right pudding! I suggest starting with one teaspoon, tasting, and adding more if you wish. If you don’t have pumpkin pie spice on hand (perhaps you ran out while baking pumpkin bran muffins or pumpkin waffles for breakfast?) I have included how to add the individual spices in the notes at the bottom of the recipe.

close up of a child's hand reaching for a banana slice in a jar of pumpkin pie chia puddingclose up of a child's hand reaching for a banana slice in a jar of pumpkin pie chia pudding

How to make this recipe

Are you ready to find out how to make this chia pudding in minutes rather than hours? It couldn’t be easier. We’ll start by heating a little milk until very warm, and adding it to a jar. 

hot milk being added to a glass mixing jarhot milk being added to a glass mixing jar

Now, we’ll stir in chia seeds, which swell up to thicken the pudding.

close up of chia seeds being added to hot milkclose up of chia seeds being added to hot milk

Then, it’s time to add a little pumpkin purée, mashed banana, maple syrup, pumpkin pie spice and a pinch of sea salt. 

close up of pumpkin spice added to a glass jarclose up of pumpkin spice added to a glass jar

Give it a few minutes to thicken a bit, stir in some vanilla yogurt, and back it goes into the freezer for 10 to 15 minutes or so.

close up of chia pudding with vanilla yogurt being added to itclose up of chia pudding with vanilla yogurt being added to it

That’s it! It’s ready to eat. It’s delectable all on its own or you can garnish it with your chosen toppings. I’ve listed the ones that we love below!

close up of chia pudding in portable jarsclose up of chia pudding in portable jars

Why you Should Make this Almost Instant Pumpkin Pie Chia Pudding

Adults and children alike love this luxuriously creamy dish! With its gut-friendly yogurt and fibre-rich chia seeds, this pudding helps promote good digestion. Healthy fats and protein from the nut butter and pumpkin’s wide array of vitamins help make this a nutritious, satisfying recipe. We often eat it for breakfast and it makes a fantastic snack or lunch, too. It’s portable and nut-free so it makes a filling, school-friendly lunch box option. 

top down view of ingredients needed to make this recipe including chia seeds, milk, yogurt, banana, pumpkin and spicestop down view of ingredients needed to make this recipe including chia seeds, milk, yogurt, banana, pumpkin and spices

What this dietitian loves about these ingredients

Pumpkin: Pumpkins are rich in potassium, beta-carotene and Vitamin C. These micronutrients can help with blood sugar levels, immunity and more.

Chia seeds: Are rich in health-promoting fats and the Omega-3 fatty acid ALA. They are loaded full of fibre, calcium and protein, too! 

Yogurt: Yogurt contains probiotics that are helpful for the gut. I love using Greek, which packs a protein hit; you can use your favourite dairy or vegan yogurt. 

Milk: Fortified versions of both plant and dairy milks have Vitamin D added, which helps us absorb calcium for strong bones and teeth! 

Banana: Contains fibre to help us feel full longer, are chock full of nutrients and add sweetness to this dish.

Spices (clove, cinnamon, ginger, allspice): Antioxidant-rich spices that are warming and aid digestion by helping to reduce gas and bloating. They add the pumpkin pie flavour to this chia pudding.

top down view of pumpkin pie spices on a pumpkin-shaped platetop down view of pumpkin pie spices on a pumpkin-shaped plate

This recipe makes enough for one but is easy to double, triple, or more. (It may take a few minutes longer to gel in the freezer than the single batch version). It lasts in the fridge up to 4 days so it can be made ahead to have on hand for busy mornings. Kids love to help make this recipe and we know that they are more likely to try something they have made themselves. For a fun, DIY activity, try setting out a quick little “toppings bar” together  while the pudding gels in the freezer! If you’re feeling brave, you can make a game of it, having your children choose which toppings you put on yours, which can get wild! Part of the fun, right?

Our favourite toppers:

We love this pudding all on its own but sometimes we like to get playful with toppings. My kids love it with sliced banana on top or a dollop of nut butter. I prefer a dusting of spices or a little scoop of thick vanilla yogurt. When we are feeling really fancy and enjoying this pudding as a dessert, we add whipped cream or coconut whip and spice it up with a sprinkle of pumpkin pie spice. Magical! If you crave a lot of texture or a little crunch, you could add granola (we love this one!), chopped pecans or shredded coconut. To really make it look special!

close up of pumpkin pie chia pudding in glass mugs with toppingsclose up of pumpkin pie chia pudding in glass mugs with toppings
side view of pumpkin pie chia pudding in glass mugs with cinnamon sticksside view of pumpkin pie chia pudding in glass mugs with cinnamon sticks

Quick and Nourishing Pumpkin Pie Chia Pudding

Yield:
1 meal-sized or 2 snack-sized servings

Prep Time:
17 minutes

Additional Time:
5 minutes

Total Time:
22 minutes

This pumpkin pie chia pudding is ready in almost an instant. Let’s just say, how would you like to have a jar of this in your hand faster than you can reheat a pumpkin pie in the oven? It’s nutritious and totally kid-approved! Try it, and let me know what you love the most!

Ingredients

  • 1/2 cup milk of your choice
  • 2 tablespoons chia seeds
  • 1/2 banana, mashed
  • 3 tablespoons pumpkin purée
  • 1 to 2 tablespoons maple syrup, see tip
  • 1 to 1/2 teaspoons pumpkin pie spice mix, see tip
  • Pinch of sea salt
  • 1/4 cup vanilla yogurt of your choice

Instructions

*If your banana is very ripe and soft or your yogurt is on the thinner side, you’ll want to add a third tablespoon of chia seeds to ensure your pudding thickens nicely. (See note below.)

  1. Microwave the milk for about one minute, until it’s hot, but not boiling.
  2. To a 1 1/2 to 2 cup jar, add the hot milk. Now, except for the yogurt, add the remaining ingredients. Stir, until well combined, and let sit for 2 to 5 minutes, until slightly thickened.
  3. Add the yogurt, stir to combine, then transfer to the freezer for 5 to 10 minutes. 
  4. It should be gelled and ready to eat! Add your favourite toppings (sliced banana, a dollop of nut butter or more yogurt, granola, etc.) and enjoy! If you don’t plan to eat it right away, cover the jar with a lid and transfer the pudding to the fridge.

Notes

Store in the fridge for up to 4 days.

Depending how ripe your banana is, you may wish to use the lower end of the range of maple syrup.

To replace the pumpkin pie spice with individual spices, per smoothie, to taste, use:

  • 1 to 1/2 teaspoons cinnamon
  • 1/4 scant to 1/4 generous teaspoon ginger
  • 1/4 scant to 1/4 generous teaspoon nutmeg
  • A pinch each of allspice and ground cloves

Did you make this recipe?

Tag @sarahremmer on Instagram and hashtag it #sarahremmer. And if you love this recipe it would mean so much if you could leave a review and rating.





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