I love when I can recreate a favorite dessert in a healthy way. In this case, pumpkin pie chia pudding gives me an excuse to feel as if I am eating dessert for breakfast! Instead of feeling guilty for having something typically loaded with unhealthy fats and sugar as a start to my day, I can enjoy the same delicious flavors in a much healthier form. For this chia pudding, I blended the chia seeds rather than leaving them whole for a smoother pudding. Know that you can stir in the seeds rather than blending them if you prefer a pudding with whole seeds.
Pumpkin Pie Chia Pudding
(makes about 5 3/4 cup servings)
Add milk, pumpkin, and all spices into a high speed blender and blend until smooth. Add in chia seeds and blend until well incorporated. Pour into storage containers or mason jars and refrigerate for at least 2 hours. Stir well before serving, top with coconut if you wish, and enjoy!
Pumpkin Pie Chia Pudding
(makes about 5 3/4 cup servings)
- 3 cups unsweetened non-dairy milk (I used almond milk for this)
- 2/3 cup chia seeds
- 1 can organic pumpkin puree
- 3 tablespoons pure maple syrup
- 3.5 tablespoons ground cinnamon
- 1.5 tablespoon ground ginger
- 1 teaspoon ground clove
- 1 teaspoon ground allspice
- 1 teaspoon pure vanilla extract
- unsweetened shredded coconut for topping (optional)
Add milk, pumpkin, and all spices into a high speed blender and blend until smooth. Add in chia seeds and blend until well incorporated. Pour into storage containers or mason jars and refrigerate for at least 2 hours. Stir well before serving, top with coconut if you wish, and enjoy!
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