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!

Lemon Cheesecake Bars

We’re celebrating summer with these yummy lemon cheesecake bars! We know a lot of you are at home so why not bake!? We used our lemon flavor concentrate to give them that pop of flavor! Here are some of the tools and ingredients that you’ll need.

Lemon Cheesecake Bars


  • Electric mixer
  • Measuring cups
  • Measuring spoons
  • Oven
  • Parchment paper
  • 8 inch square baking pan
  • Food processor (optional)
  • Mixing bowl




lemon extract used in our Lemon Cheesecake Bars

The Process

  1. Begin by preheating your oven to 350°.
  2. Prepare your baking pan by lining it with parchment paper. You want to make sure you leave an overhang on all sides of the baking pan. This will allow you to easily lift the bars from the pan. Set aside.
  3. Crust:
    1. Begin by pulverising the graham crackers into fine crumbs, You can use a food processor or a blender.
    2. Pour the crumbs into a mixing bowl and add the melted coconut oil. Mix!
    3. Press the mixture onto your prepared baking pan and bake for 8 minutes.
    4. Allow it to cool while you make the filling.
  4. Filling:
    1. Start by beating the softened cream cheese. Add in the greek yogurt, sweetenfx, egg whites, and flour. The mixture should be creamy.
    2. Add NF’s lemon concentrate and NF’s vanilla extract into the mixture. Fold in the vanilla morsels.
  5. Pour the filling mixture on top of the crust. Bake for 25 minutes.
  6. Allow the bars to chill and place them in the refrigerator for 3 hours.
  7. Enjoy these Lemon Cheesecake Bars!
Lemon Cheesecake Bars

Other yummy recipes!

Lemon Buttermilk Cake

We were determined to make a delicious Lemon Buttermilk Cake and we did it! We used our Pure Organic Lemon Flavor Extract for this recipe and we absolutely love it!

Lemon Buttermilk Cake


Lemon Cake

Lemon Frosting

Lemon Buttermilk Cake


Lemon Cake

  1. Begin by preheating your oven to 350°.
  2. Prepare two baking pans with non-stick cooking spray. We used two different sizes for our baking pans. We used a 9″ baking pan and a 6″ baking pan.
  3. Cut out two circles of parchment paper for the bottom of each baking pan. This will ensure that your cake does not stick to the bottom of the pan.
  4. In a bowl, cream the butter and Nature’s Flavors SweetenFX sugar until they reach a fluffy consistency. We recommend beating both ingredients on ‘high’ for about 4 minutes.
  5. In a seperate bowl, combine the baking flour, baking powder, salt, and baking soda. Mix so that they are all well combined. Set aside
  6. Beat in the eggs, lemon zest, Nature’s Flavors Organic Vanilla Extract, Nature’s Flavors Organic Lemon Extract, oil, lemon juice, and Nature’s Flavors Organic Yellow Food Coloring into the butter/sugar mixture.
  7. Once all of the ingredients have been well combined, scrape the sides of the bowl.
  8. Slowly fold in the buttermilk and flour mixture. Alternate each and make sure you’re mixing on low.
  9. Pour the lemon cake batter evenly onto each baking pan.
  10. Bake both cakes on the middle rack of your oven for 30 minutes. Do not disturb the cakes while they are baking, we want to make sure that the cake does not droop in.
  11. Once, the center of the cakes have puffed up, do the fork test to make sure that there is no batter stuck on the fork.
  12. Allow the cakes to cool.

Lemon Frosting

  1. Beat the softened butter until it reaches a light and fluffy consistency.
  2. Mix in the buttermilk and Nature’s Flavors Organic Lemon Extract. Keep mixing until everything is well combined.
  3. Add in Nature’s Flavors Organic Sugar-free Sugar one cup at a time.


  1. Move the larger cake onto your desired cake stand.
  2. Scoop some frosting onto the cake and using a large flat spatula, spread the frosting out evenly.
  3. Place the smaller cake on top of the first cake.
  4. Scoop more frosting onto the cake and repeat the process until your lemon cake looks pretty.
  5. Serve and enjoy this Lemon Buttermilk Cake!
Lemon Buttermilk Cake

Other yummy cakes we’ve made!