When fall rolls around, I find myself craving all things pumpkin. This Pumpkin Pie Blended Chia Pudding hits the spot every time. It’s creamy, sweet, cozy, and packed with pumpkin spice goodness. The best part? It’s healthy, super easy to prep, and tastes like dessert but it’s actually breakfast! I picked up everything I needed from Sprouts, and I have to say, their seasonal fall items are so good. The honey cinnamon pecans and pumpkin spice rolled wafers on top really take this recipe to the next level.

Method

1. Blend it all up:

Start by adding all your main ingredients to a high-speed blender or food processor. This includes the milk (you can use any kind almond, oat, or regular dairy), pumpkin purée, maple syrup, pumpkin pie spice, vanilla extract, and chia seeds. Blend everything on high speed until the mixture becomes smooth, creamy, and evenly combined. This step is important because blending helps break down the chia seeds just enough to create a thick, pudding-like texture while still keeping that lovely bit of crunch. If your blender struggles with the thickness, pause and scrape down the sides before blending again. The mixture should look silky and a little golden-orange like fall in a jar.

2. Let it chill:

Once blended, pour the mixture into a jar, bowl, or any container you like. Cover it and place it in the refrigerator for at least 2 hours. If you want the best texture, I recommend letting it sit overnight. During this time, the chia seeds will absorb the liquid and thicken naturally into a pudding. Don’t be tempted to skip or rush this step chia needs that soak time to work its magic.

3. Top and enjoy:

When your pudding is fully set and ready to enjoy, give it a gentle stir. Sometimes the ingredients can settle a bit, and stirring brings it all back to life. Now comes the fun part: toppings. Add a generous spoonful of coconut whipped cream for creaminess, sprinkle on some Sprouts Honey Cinnamon Pecans for crunch and sweetness, and break up a couple Sprouts Pumpkin Spice Rolled Wafers on top for that festive touch. Grab a spoon and dig in each bite is rich, cozy, and totally fall-worthy.

Necessary Tools

High-speed blender or food processor
Measuring cups and spoons
Mixing bowl (if you want to prep ahead)
Jar or bowl for chilling and serving
Spoon for topping and stirring

Pumpkin Pie Blended Chia Pudding

Recipe by Justin SelkCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking timeminutes

Total time

minutes

Ingredients

2 cups milk (any kind almond, oat, dairy, etc.)
¼ cup pumpkin purée
⅓ cup maple syrup
1 tsp pumpkin pie spice
1 tsp vanilla extract
½ cup chia seeds
Toppings (optional but amazing):
Coconut whipped cream
Sprouts Honey Cinnamon Pecans
Sprouts Pumpkin Spice Rolled Wafers

Directions

Blend it all up: Add milk, pumpkin purée, maple syrup, pumpkin pie spice, vanilla, and chia seeds to your blender or food processor. Blend on high until the mixture is smooth and creamy.
Let it chill: Pour the pudding into a jar or bowl and place it in the fridge. Let it chill for at least 2 hours, or overnight for the best texture.
Top and enjoy: When you’re ready to eat, give it a little stir. Then add a dollop of coconut whipped cream, sprinkle on those sweet pecans, and finish with crunchy rolled wafers. Dig in!

Notes

Don’t skip the chill time chia seeds need time to soak and thicken, or your pudding will stay runny.
Blend long enough to make the pudding creamy. If you under-blend, the texture might be too gritty.
If you’re using a thick milk (like coconut milk from a can), you might need to add a splash more liquid for smooth blending.
Stir the pudding before serving if it separates a little in the fridge. That’s totally normal!

Serving Suggestions

Serve it in a glass jar for a fun breakfast-on-the-go.
Top it with granola or crushed graham crackers for a pie crust feel.
Add banana slices or a drizzle of almond butter for extra flavor.
Enjoy it as a dessert after dinner it’s just sweet enough!

Fun Fact

Did you know chia seeds were eaten by ancient Aztec warriors for energy? Now we mix them with pumpkin spice and call it breakfast. History has never tasted so good.

Conclusion

This Pumpkin Pie Blended Chia Pudding is a fall dream come true. It’s quick to prep, full of cozy flavors, and makes mornings way more exciting. Whether you’re making it for a weekday breakfast or serving it as a cute dessert at your fall gathering, it’s sure to impress. Head to Sprouts to grab all your ingredients (don’t miss those pecans and wafers!), and save this recipe for your next trip. You’ll be glad you did.