This pumpkin spice chia pudding with no added sugar is a delicious, fiber-rich fall breakfast or snack that is allergy friendly and perfect for sharing with your little one!
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
No Added Sugar Pumpkin Spice Chia Pudding
I've talked before about how much I love canned pumpkin for little ones. It's so nutritious - full of vitamins A and C (great for the immune system!), minerals, fiber, and antioxidants. It's also the perfect way to sneak some veggie goodness (in a totally non-sneaky way!) into meals for babies and toddlers. This pumpkin spice chia pudding is one way to use pumpkin in a delicious, fiber-rich make ahead breakfast or snack that both you and your little ones will enjoy! Just a few reasons you'll love it:
- No added sugar. It's naturally sweetened with date caramel - something I've been keeping around more often for easy ways to sweeten foods naturally.
- Fiber rich. This pumpkin chia pudding can be helpful for preventing or relieving constipation in little ones thanks to the fiber in both pumpkin and chia seeds. Constipation or not, all that fiber is great for digestion and gut health.
- Allergy friendly. If you use your favorite non-dairy milk, it's free of top allergens.
- Delicious! The warming spices and real pumpkin give you a cozy little taste of fall (though you can certainly make it year-round!)
Jump to:
Ingredients
- Pumpkin puree - You can use homemade or canned 100% pumpkin puree.
- Milk of choice - If you and your little one tolerate dairy, use cow's milk for more protein and micronutrients and a creamier texture. But if not, your favorite nondairy milk works, too.
- Date caramel - For natural sweetness without the added sugar. If you prefer, you can swap it for maple syrup or honey (only for little ones over 12 months!)
- Chia seeds - High in fiber, plant protein and omega-3's, these little guys are a superfood.
- Pumpkin pie spice
- Optional for 12+ months - a pinch of salt enhances the flavors nicely!
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Whisk together all of the ingredients really well in a large mason jar or other container with a lid.
- Refrigerate overnight or at least 4-6 hours so that the chia seeds can absorb all the liquid. Give it all a stir and add more liquid if needed just before eating.
Tips and Recipe Variations
- If you don't have pumpkin pie spice, you can substitute a mix of cinnamon, nutmeg, allspice, clove and/or ginger - use what you have on hand!
- I love having a batch of date caramel on hand, but if to make things really easy (or if you don't have dates), you can use maple syrup, date syrup, or honey - just make sure these swaps are for babies 12 months and up if you're serving to little ones.
- Try swapping the pumpkin for in mashed butternut squash or sweet potato!
- Hot or cold? While chia pudding is often eaten cold, I love warming it up on chilly fall mornings. 30-60 seconds in the microwave for a single batch does the trick. Eat it however you prefer!
- Store chia pudding in the refrigerator in an airtight container for up to 5 days.
How To Serve Chia Pudding To Babies 6 Months and Up
For baby led weaning babies 6 months and up, offer chia pudding on a pre-loaded soft spoon that you hand to baby or set on the tray. You can also offer it in a rimmed plate or bowl and let baby get messy with his hands (or practice with utensils when age appropriate)!
For spoon-fed babies, feed as normal according to baby's texture level.
Track your baby's journey through starting solids! Get my 100 First Foods Checklist and Allergen Checklist Bundle today!
No Sugar Pumpkin Spice Chia Pudding Recipe
This pumpkin spice chia pudding with no added sugar is a delicious, fiber-rich fall breakfast or snack that is allergy friendly and perfect for sharing with your little one!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: about 2 cups 1x
- Category: breakfast
- Method: no cook
- Cuisine: American
Ingredients
- ½ cup pumpkin puree (homemade or canned)
- 1 cup milk of choice
- 2 tbsp date caramel
- ¼ cup chia seeds
- 1 tsp pumpkin pie spice
- optional: pinch salt
Instructions
- In a large mason jar or other container with a lid, whisk all ingredients very well.
- Cover and refrigerate overnight, or at least 4-6 hours.
- Before serving, give it a little stir and add more liquid if needed.
Notes
- Store chia pudding in the refrigerator for up to 5 days.
- Chia pudding can be served warm or cold.
- If you don't have pumpkin pie spice, you can use a mix of cinnamon, nutmeg, allsipce, clove and/or ginger based on what you have on hand.
- If you don't have dates (or don't want to whip up the date caramel) you can use maple syrup, date syrup or honey for little ones over 12 months.
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