Pumpkin Spice Latte Chia Pudding

Pumpkin Spice Latte Chia Pudding Ingredients

• Pumpkin Spice Milk is the perfect base for this chia pudding. I recently made this pumpkin spice cashew milk, and it is unreal. It gives that cozy PSL flavour right from the start and helps tie everything together!
• Greek Yogurt adds protein, creaminess, and a little tang. It makes the pudding thicker and more satisfying, turning it into a balanced breakfast instead of just a sweet snack. You can leave it out if you prefer a dairy-free version, but I love what it does for the texture.
• Pumpkin Puree gives this pudding real pumpkin flavour and a thicker, creamier texture. It also adds fibre and helps create that pumpkin pie feeling. Make sure you use pumpkin puree, not pumpkin pie filling!
• Brewed coffee gives this pumpkin spice latte chia pudding its latte personality. You do not need a lot. Just enough to bring in that coffee note and make it feel like a true PSL-inspired breakfast.
• Maple Syrup adds a small amount of sweetness to soften the coffee just a little bit. You don’t need much because the pumpkin spice milk already has dates, but that little spoonful helps round everything out.
• Vanilla rounds out all the flavours of this chia pudding. It also enhances the spices in the pumpkin spice mix and makes everything feel complete.
• Pumpkin Spice adds extra warmth and depth. Even though the milk already has spice, adding a little more makes sure the pudding really delivers on the PSL flavour. You can use store-bought or my homemade blend.
• Chia seeds transform the mixture into pudding as they absorb liquid, swell, and create that thick, spoonable texture. They are also full of fibre, which helps make this recipe more satisfying.
• Salt is only needed in a small amount, as it helps balance the sweetness and makes all the flavours pop.