Overnight chia pudding mixed with pumpkin puree and pumpkin pie spice then sweetened with maple syrup. This creamy easy to make overnight pumpkin pie chia pudding is delicious and great for using leftover pumpkin puree.
Thanksgiving was so nice and relaxing. It was all about the food, and of course, the days off. To be honest, I seriously overindulged in brownies, pumpkin pie, and apple pear pie. Like, dessert for breakfast kind of indulgence.
And with days of eating, we still have leftovers tightly packed into our fridge. I even froze some turkey so that it would last longer.
It’s not like we even bought a giant turkey. It’s one of the smaller ones, about 8 pounds, but we still have a ton of leftovers. That and mashed potatoes.
But I don’t mind because I love Thanksgiving leftovers. It’s when you can get creative with your food.
Today, though, we’re talking about overnight chia pudding.
If you’re like me, you probably try to buy things when they’re on sale. And sometimes, that comes in bulk. Or maybe an oversize can, like pumpkin puree. Most of the time, unless you’re making pumpkin pie, you’re not going to use a lot of pumpkin puree to make what you’re making. Which means that when you have a giant can of pumpkin puree, you’re going to have a ton of leftovers.
Since it’s right after Thanksgiving, I wanted something on the light side. At least for this week until it’s officially December and then it’s all about the freshly baked cookies and warm hot chocolates.
This overnight pumpkin pie chia pudding tastes like pumpkin pie. It’s creamy and slightly sweet, and the perfect breakfast. Especially if you can’t leave fall behind just yet.
In a jar, add chia seeds and pumpkin pie spice. Stir to incorporate the pumpkin pie spice into the chia seeds. Pour the almond milk into the jar. Stir until all the chia seeds have been dispersed and are no longer in clumps.
Next, add pumpkin puree and maple syrup. Stir once more to incorporate all the ingredients.
Place the jar into the fridge overnight.
By morning, the chia pudding will have thickened.
Serve the overnight pumpkin pie chia pudding cold.
- ⅓ cup chia seeds
- ¼ teaspoon pumpkin pie spice
- 1 cup almond milk
- 2 tablespoons pumpkin puree
- 1 ½ -2 tablespoons maple syrup
- Chopped Walnuts
- Chopped Pecans
- Dried Cranberries
- In a jar, add chia seeds and pumpkin pie spice. Stir to incorporate the pumpkin pie spice into the chia seeds. Pour the almond milk into the jar. Stir until all the chia seeds have been dispersed and are no longer in clumps.
- Next, add pumpkin puree and maple syrup. Stir once more to incorporate all the ingredients.
- Place the jar into the fridge overnight.
- By morning, the chia pudding will have thickened.
- Serve the overnight pumpkin pie chia pudding topped with chopped walnuts or pecans and dried cranberries.
Such a beautiful and delicious treat, Andrea. Thanks for sharing this with Fiesta Friday! 🙂
Overnight meals come in handy especially when you are in a hurry the next day. This sounds really good and a lovely way to use up that pumpkin purée. Thanks for sharing this at this week’s FF, Andrea. 🙂
Brad Nixon says
Always impressive food, beautifully presented, Andrea. Thanks very much for giving my chili a like. That’s a real compliment from a cook with your accomplishments.