Eating seasonally is not only the most economical way to eat but also the healthiest way to eat. Nature knows best, and as the weather turns cool and breezy in Fall, Nature knows that it is time to load up on heavier, heartier foods to ground and nourish us through the transition. Welcome, pumpkin season. I’m so glad that you are here. Today’s tribute to the amazing pumpkin is: Pumpkin Pie Chia Pudding.
Last week, I started my transition to fall foods with Curried Butternut Squash and Greens. Nothing like a warming, spiced dish to feed the belly on a cool evening. And with all the squash and pumpkins that we harvested out of the garden this year, there will inevitably be lots of fall recipes to come over the next few weeks.
I really do love pumpkin season. Pumpkin soup, pumpkin pie, pumpkin smoothies, and now, pumpkin chia pudding. Chia pudding is staple at our house. Loaded with fiber, protein, and antioxidants, it’s great when you just don’t want eggs for breakfast. It takes less than 5 minutes of prep time the night before. My favorite has been banana nut chia pudding , until now. Introducing my new favorite way to make chia pudding: Pumpkin Pie Chia Pudding.
When it comes to chia pudding, tastes vary. I like mine a little runnier, and my family likes it thick and gooey. The amount of chia seeds will determine the consistency. The type of milk you use will determine flavor. I often use coconut milk (where to buy BPA and additive free coconut milk) or RAW dairy milk. Homemade cashew and hazelnut milks are delicious, too. Go ahead, experiment. Make the recipe our own.
Pumpkin Pie Chia Pudding
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 2-3
- 2 cups milk (Raw, nut, coconut…whatever you like)
- 1 cup cooked pumpkin puree (fresh is best but canned will work)
- 3-4 TBS maple syrup OR raw honey
- 1 tsp vanilla extract
- 1/2 tsp cinnamon powder
- 1/4 tsp ginger powder
- 1/4 tsp allspice (like this)
- 4-6 TBS chia seeds (I use THESE)
- The night before, place all ingredients, except for chia seeds, into a blender and puree until smooth.
- Pour chia seeds into a glass jar, pour pumpkin pie flavored liquid over seeds. Place cap on jar and give it a good shake. Don’t be shy. Mix it up good.
- Place in fridge over night. Your amazing pumpkin pie pudding will be ready to devour in the morning! For a decadent treat, try adding a few chocolate chips. (warning: you may not want to share if you do!)
The amount of chia seeds used will determine the consistency. Less means a thinner pudding. More means a thicker pudding. Experiment to see what you like.