Pumpkin Spice Chia Seed Pudding

Hello Friends! As you might have guessed from my recent Trader Joe’s Fall 2019: Seasonal Must-Buys, Misses, and Maybes, I have a deep love for most foods that include pumpkin, cinnamon, maple and vanilla (especially around this time of year). Today, I am excited to share an easy recipe that I created in my kitchen recently that combines all of those flavors, takes mere minutes to prepare and involves a limited amount of dirty dishes.

A couple years ago I ordered the Banana Chia Seed Pudding with Toasted Coconut at True Food Kitchen for dessert and quickly became a fan of the delicious concoction. More recently, I was reminded how much I enjoy chia seed pudding when I tried a breakfast version at the Hotel Del Coronado. It was a satisfying, complete meal topped with an assortment of berries and slivered almonds. Once I arrived back home I began searching for different ways I could make my own chia seed pudding to enjoy as a filling grab & go breakfast, healthy snack or sweet treat.

For those of you that may be unfamiliar, Chia seeds are the edible seed of a plant that is a member of the mint family commonly found in Central America, Mexico and the southwest region of the United States. When combined with liquid they create a thick and creamy pudding similar to tapioca. The seeds have a subtle taste and take on the flavor of the other the other ingredients used when making a pudding. Chia seeds are a great source of omega-3 fatty acids, antioxidants, fiber, iron and calcium. The recipe below fulfills half of my fiber and a third of my calcium requirements for the day according to the nutrition goals listed on the My Fitness Pal app.

On a recent trip to Trader Joe’s I spotted a carton of Pumpkin Spice Almond Beverage and thought to myself that it would make an especially yummy base for a chia seed pudding. Experimenting ensued and I made a handful of batches using a variety of ingredients in various increments until I found the perfect combination of flavors. I settled upon maple syrup for a touch of added sweetness, vanilla for complexity, and salt to brighten the existing flavors. The end result is a quick, rich and creamy fall treat with the perfect blend of sweetness and spice.

Shopping tip: I was surprised to find that the exact same amount of organic chia seeds was a full $2.00 more expensive at a major grocery store chain in comparison with the Trader Joe’s version.

Pumpkin Spice Chia Seed Pudding

Recipe for Pumpkin Spice Chia Seed pudding using Trader Joe's chia seeds, pumpkin spice almond beverage and maple syrup


  • 3/4 cup Trader Joe’s Pumpkin Spice Almond Beverage
  • 3 tbsp chia seeds
  • 1 tsp maple syrup
  • 1/2 tsp vanilla extract
  • A pinch of salt


Pour pumpkin spice almond beverage into a glass container into a glass measuring cup. Add chia seeds, maple syrup, vanilla extract and a pinch of salt.

Stir well with a spoon, let rest for 1 minute and stir again. This will prevent lumps. Pour mixture into one 8 oz jar with an airtight lid or two 4 oz lidded jars. Refrigerate overnight.

When ready to eat, stir well and add your choice of toppings. Enjoy!

Refrigerate for up to 5 days.

Top 8 ounces of Pumpkin Spice Chia Seed Pudding with chopped apple and pecans for a healthy breakfast full of crunch that is approximately 350 calories (calories based on the use of 1/2 apple and 1 tbsp chopped pecans).


Divide the Pumpkin Spice Chia Seed Pudding between two 4 ounce jars and add a dollop of whipped cream with a sprinkle of pumpkin pie spice for a rich and creamy gluten free treat that is under 200 calories (calories based on the use of 2 tbsp of dairy whipped topping).

Tell me what you think about the results of my kitchen experiment. Do you have a favorite chia seed pudding recipe that I should try?

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