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Pumpkin Pie Chia Seed Pudding Breakfast Jar

Pumpkin Pie Chia Seed Pudding Breakfast Jars combine creamy chia pudding, pumpkin puree, and warm spices into a nourishing make-ahead breakfast. Prepare individual jars for an easy grab-and-go meal that keeps mornings simple and satisfying.
Print Recipe
Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 jars
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Chia Pudding
  • cups milk dairy or plant-based
  • cup chia seeds
  • cup pumpkin puree not pie filling
  • tablespoons maple syrup or honey
  • teaspoon pumpkin pie spice
  • teaspoon vanilla extract
  • pinch salt
Toppings
  • tablespoons chopped pecans optional
  • tablespoons granola optional

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Rubber Spatula
  • Meal Prep Jars
  • Scoop
  • Tray
  • Freezer
  • Refrigerator

Method
 

  1. Whisk milk, pumpkin puree, maple syrup, vanilla, pumpkin pie spice, and salt until silky and smooth.
  2. Stir in chia seeds thoroughly, rest for 10 minutes, then stir again for an even texture.
  3. Scoop the mixture evenly into breakfast jars, keeping portions consistent for easy meal prep.
  4. Seal and refrigerate for at least 4 hours or overnight until thick, creamy, and spoonable.
  5. Stir gently before serving. Add milk for a softer texture and finish with granola or pecans.

Notes

Create a softer pudding by stirring in extra milk before eating or a thicker version by adding more chia seeds. Freeze sealed jars for future breakfasts and thaw overnight in the refrigerator. Add crunchy toppings after chilling for the best assembly and texture. Customize with cinnamon, nutmeg, toasted coconut, or chocolate chips. Store refrigerated for up to 5 days.