pumpkin pie chia pudding in a white bowl

Pumpkin Pie Chia Pudding

We know Fall hasn’t technically started yet but the team at Nature’s Flavors is ready! We’re kicking off our fall recipes with this fiber rich Pumpkin Pie Chia Pudding! Chia seeds are amazing for your body and they make a delicious pudding. We used our Pumpkin Pie Flavor Concentrate to give it that autumn feel. Let’s begin!

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Recipe Breakdown

We’ll begin with 2 ½ cups of of milk. We used almond milk but feel free to use any milk or milk alternative you’d like. Soy, rice, hemp, oat, banana, the possibilities are endless! We found that using 2 ½ cups of almond milk gave us the best consistency in the end.

milk being poured into a mixing bowl

We then added ½ cup of chia seeds into the almond milk. Remember to stir using a whisk! You want to make sure that the chia seeds are fully incorporated into the milk.

chia seeds being poured into a mixing bowl

After you’ve mixed the milk and chia seeds together, add in ½ teaspoon of Nature’s Flavors Pumpkin Pie concentrate. A little goes a VERY long way! We recommend starting with smaller quantities because you can always add more.

a hand showcasing nature's flavors  organic pumpkin pie flavor concentrate

Resist the urge to add more!

Pumpkin pie concentrate being poured into a mixing bowl

We also added ½ teaspoon of Nature’s Flavors Vanilla Extract to our chia pudding. The same rule applies here, a little goes a long way!

a hand showcasing Nature's Flavors Organic Vanilla Extract

We offer many types of vanilla extracts, oils, and concentrates! You can find more of them here!

nature's flavors vanilla extract being poured into a mixing bowl

Mix, mix, mix!

a hand whisking

Once you’ve mixed all of your ingredients together, cover the bowl with plastic wrap and place in the refrigerator to set. Allow the chia seeds to soak for 4-5 hours. It’s crucial you use a sweetener with this recipe because the sweetener is what will tie all of these delicious flavors together. We used agave but you can use any sweetener you’d like!

agave being poured onto a mixing bowl

We added cinnamon to our pumpkin pie chia pudding because we love the flavors of autumn. You can use as much as you’d like, it’s really about preference.

cinnamon being sprinkled onto a bowl

Mix it all together!

a hand whisking chia pudding and cinnamon together

We hope you enjoyed this pumpkin pie chia pudding!

a hand showcasing chia pudding with a spoon

That’s a wrap!

We hope you enjoyed our first fall recipe of 2020! We cannot wait to bring you more fall inspired recipes. If there’s something you’d like us to make, feel free to reach out to us. We hope to hear from you!

pumpkin pie chia pudding in a white bowl

Pumpkin Pie Chia Pudding

The perfect fall breakfast, Pumpkin Pie Chia Pudding! It’s not only delicious but healthy and easy to make too!
Prep Time 15 mins
Chill Time 5 hrs
Total Time 5 hrs 15 mins
Course Breakfast
Servings 3


  • Whisk
  • Mixing bowl
  • Plastic wrap
  • Refrigerator
  • Measuring Cups
  • Measuring Spoons



  • In a mixing bowl, add 2 ½ cups of almond milk. You can use any milk you’d like. 
  • Next, add in ½ cup of chia seeds and mix. 
  • Add ½ teaspoon of Nature’s Flavors Organic Pumpkin Pie Extract and ½ teaspoon of Nature’s Flavors Organic Vanilla Extract. Mix well. 
  • Cover the bowl with plastic wrap and allow the chia pudding to set for 4-5 hours. 
  • Add in 3-5 tablespoons of your preferred sweetener. 
  • Top it off with cinnamon if you’d like! Enjoy!


  • You don’t have to use almond milk, you can use any type of milk you’d like.
  • Don’t go over ½ teaspoon of flavoring!
  • Cinnamon is not required but it sure makes a difference and gives you those fall feels.
Keyword all natural, autumn, breakfast, chia, easy, fall, pie, pudding, pumpkin, vanilla
Tried this recipe?Let us know how it was!

Gluten-free Blueberry Banana Pancakes

Rise n’ shine friends! It’s Wednesday so that means we’re half way through this week! Today, our friend Stephie from @localeats.sweettreats, has created these Gluten-free Blueberry Banana Pancakes! She was kind enough to share her delicious recipe with us too.

Stephie, the creator of this recipe, is a beautiful mama of twins! She loves natural recipes and cooks to the season. Nature’s Flavors is beyond excited to be working with Stephie! Be sure to follow her on instagram for more awesome recipes!

Gluten-free Blueberry Banana Pancakes


  • Vegetable oil (4 tablespoons)
  • Coconut palm sugar (2 tablespoons)
  • Egg (1 egg)
  • Nature’s Flavors Natural Banana Flavor Concentrate (5 drops)
  • Gluten-free flour (1 cup, must include xanthan gum)
  • Frozen blueberries (1 cup)
  • Unsweetened vanilla almond milk (1 cup)
  • Baking powder (1 teaspoon)
  • Salt (a dash)
  • Cinnamon (a dash)


  1. Begin by beating the egg in a bowl. Add in the sugar, Nature’s Flavors Banana flavor concentrate, and the almond milk. Mix well.
  2. In a seperate bowl, add the flour and the baking powder. Mix both ingredients.
  3. Add the wet ingredients into the dry ingredients. Slowly mix everything together.
  4. Next, add the frozen blueberries, salt, and cinnamon. Mix gently.
  5. Heat the vegetable oil in a medium/large pan on high heat.
  6. Add one ladle of mix onto your pan and flip it once bubble form.
  7. Cook until both sides are golden brown.
  8. Stephie used butterfly pea powder in coconut whipped cream to create a pretty garnish sauce!
  9. Enjoy these delicious gluten-free Blueberry Banana Pancakes!

Other yummy breakfast ideas!