Fall is officially here which means it is time to enjoy pumpkin. This is one of my favorite chia puddings. It tastes like pumpkin pie. It is high in nutrients, protein and fiber and is easy as pie to make. Actually it is much easier than making pie. Have it for breakfast, snack or dessert.
Last week I was out in Boulder visiting my 3 month old grandson. I can’t believe how much he has grown. He has moved from and infant to a baby. He smiles and was very excited about the toys I brought. We even did a little baby yoga. I am so in love with him.
I made this pumpkin chia pudding for my son and daughter-in-law. They loved the taste and how easy it is to prepare. The chia thickens it up to a custard like texture and the spices give it a delicious fall taste.
I love pure almond milk from a company called Malk. It cold pressed without any additional ingredients. If you buy almond milk, get one without carrageenan. If you prefer to make your own, here is a recipe.
I usually use organic canned pumpkin when I make recipes with puree. If I’m using pumpkin chunks for something like Moroccan Pumpkin Stew I get fresh pumpkin.
Pumpkin is full of Vitamin A and is best consumed with a
healthy fat like chia to be absorbed properly.
Pumpkin chia pudding is a perfect breakfast dish. It is full of protein and fiber which will keep you full until lunch. The fiber cleanses your intestinal tract. The beta-carotene in pumpkin is an antioxidant which reduces inflammation and is beneficial for your eyes.
Eating Chia is a natural strategy to help insulate your gut as the weather gets colder by soothing, warming and lubricating the intestinal wall. It’s also high in protein. Click to learn more about the benefits of chia seeds.
I use maple syrup but it can be sweetened with stevia or honey if you prefer. You could even blend it with a few dates.
This recipe makes enough for 2 generous servings. It will stay in the refrigerator for up to 4 days but you will probably eat it before then.
You can easily make a double batch to have on hand for a few days.
Sometimes I enjoy it for dessert topped with coconut whipped cream. YUM!
I hope you all love this pumpkin chia pudding. It’s:
Filled with warm fall spices
If you like this recipe, try these other delicious chia puddings:
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Pumpkin Chia Pudding
- 1 ¾ cups almond milk
- ¾ cup organic canned pumpkin or fresh pumpkin puree
- ½ teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ cup maple syrup or 16–20 drops liquid stevia
- 6 tablespoons chia seeds
- 4 walnuts chopped (optional for topping)
Homemade Pumpkin Puree
Pumpkin Chia Pudding
- In a blender, add the almond milk, pumpkin, vanilla, pumpkin pie spice and sweetener. Don’t add the chia. Blend until smooth.
- Taste for sweetness, add more to taste
- Pour the liquid into a bowl. Add chia seeds and stir.
- Let sit for 15 minutes stirring every five minutes until the chia begins to absorb the liquid.
- Let the mixture sit at least 1 hour at room temperature or overnight in the refrigerator, covered.
- The mixture will be thin at first but the chia will thicken the liquid as it sits creating a perfect pudding texture
- Serve in bowls topped with a few walnuts.
- Store the pudding in the refrigerator for up to 3 days.
Homemade Pumpkin Puree
- Preheat the oven to 400 degrees.
- Cut off the stem of your pumpkin and split it down the middle.
- Using a metal spoon, scrape out the seeds and stringy fiber and brush the flesh lightly with coconut oil and sprinkle with sea salt.
- Place cut side down on a parchment-lined baking sheet, transfer to the oven and bake for 40 to 45 minutes, or until a butter knife easily slides in and out.
- Remove and let cool a bit, then scrape out the orange flesh and puree in a blender or food processor until smooth.
- This recipe makes 2 – 3 cups, enough for several batches of pudding. You can store your pumpkin puree in the fridge for up to 1 week, or in the freezer for up to 5 months.
- Prep Time: 10 mins
- Category: Breakfast, Snack, Dessert
- Cuisine: Seasonal, Vegan, Paleo, Gluten Free