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
Prep Time:
Yield:
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PinIngredients
- 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)
OPTIONAL TOPPING
- fresh fruit
- shredded coconut (like this)
- chocolate chips (where to buy dairy, soy, and nut free chips)
Instructions
- 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!)
Notes
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.
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Charlotte says
October 10, 2013 at 7:41 pmGreat giveaway!! Would love to make dried fruit with it. Have an abundance of mulberries at the moment so would most definitely go to good use
Tara says
October 11, 2013 at 8:14 amI made this! Omg, it is SO good. I used coconut milk (canned, full-fat), and a teaspoon of homemade pumpkin pie spice in the place of the separate spices. My daughter practically licked the bowl. A tip: Make sure you stir the chia seeds in as soon as you add them! I didn’t put everything in the right order and delayed the shaking of the jar, so they clumped together. 🙁 I had to pour it into a bowl and whisk my guts out, lol….anywho…GREAT recipe, thank you!!
★★★★★
Katja says
October 11, 2013 at 9:59 amYay! Glad you enjoyed it. My kids LOVE chia pudding, especially this one!
Dawn @ Peeling Back the Onion Layers says
October 11, 2013 at 8:29 amI have never tried chia pudding! Sounds so yummy – I am going to buy some chia and try it! I would love it if you would link up with us at Healing With Food Friday! http://peelingbacktheonionlayers.com/healing-with-food-friday-5/
Leslee says
October 12, 2013 at 6:42 pmJust wondering what the calories etc are on this! I plan on making it tomorrow!!!
Katja says
October 13, 2013 at 1:56 pmI’m sorry, Leslee, but I do not calculate calories, etc. I guess it would depend on what milk that you use. I try to focus on just REAL, eating nutrient-dense foods with good fats. I hope you enjoy the pumpkin pudding. We have been making this a lot lately. 🙂
Taryn says
October 14, 2013 at 8:10 amWhat about for us impatient folks- how long do you think it has to sit in the fridge, if we can’t wait overnight 😉
Katja says
October 14, 2013 at 7:08 pmI would give it at least 4 hours to do it’s thing. Overnight is better as it will be just the right consistency! 🙂
mary ballerin says
October 21, 2013 at 8:37 pmI am going to try this and I was wondering why you can’t add the chia seeds when done blending the other ingredients, then pour it all into a storage container? Thank you, I have a new container of chia seeds here, this will be my ‘virgin’ chia recipe ….. I love pudding and anything pumpkin.
Katja says
October 22, 2013 at 8:37 pmMary-
You can dump the chia seeds into the blender AFTER pureeing the other things if you like. I just find that it is easier to mix if you pour the liquid o top of the seeds versus pouring the seeds into the liquid. Just a personal preference. Let me know how it turns out. 🙂
Bev says
November 10, 2013 at 6:11 amFinally got organized to make this pudding! So worth the wait! Cashew milk in it is delicious! Thanks for your amazing blog!
Katja says
November 10, 2013 at 8:14 amyay! So glad you liked it. Chia pudding is so versatile. You can out just about anything in it! 🙂