Pumpkin Chia Pudding

By September 27, 2016 October 28th, 2019 Breakfast, Dairy Free, Gluten Free, Paleo, Recipes, Snacks, Vegan

Pumpkin Chia PuddingFall 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 or snack, it is so much better for you than the Pumpkin Spice Latte you find at Starbucks.

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.

Avery Sept 25, 2016 in car       Avery Sept 25, 2016

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.

In Boulder, I was thrilled to find pure almond milk without any additional ingredients. It is cold pressed from a company called Malk.   If you buy almond milk, get one without carrageenan. If you prefer to make your own, here is a recipe. 

Making fresh pumpkin puree is great but time consuming.  I usually use organic canned pumpkin when I make recipes with puree.  If I’m making pumpkin stew I get fresh pumpkin. For anyone who wants to make their own pumpkin puree, I’m sharing my recipe below for homemade pumpkin puree.

Pumpkin is full of Vitamin A and is best consumed with a
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.

There are only a few ingredients in the recipe; pumpkin puree, almond milk, chia seeds, maple syrup, vanilla and pumpkin pie spice. Click to learn more about storing chia seeds.

Pumpkin Chia Pudding Ingredients

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 have it for dessert topped with coconut whipped cream.  YUM!

Pumpkin Chia Pudding

 

Pumpkin Chia Pudding

You can easily make a double batch to have on hand for a few days.

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Pumpkin Chia Pudding

Pumpkin Chia Pudding


  • Author: Ingrid DeHart - EatWellEnjoyLife.com
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 2-3 1x
Scale

Ingredients

Pumpkin Chia Pudding

  • 1 ¾ cups almond milk
  • ¾ cup organic canned pumpkin or fresh pumpkin puree
  • ½ teaspoon vanilla
  • 1 teaspoon pumpkin pie spice
  • ¼ cup maple syrup or 1620 drops liquid stevia
  • 6 tablespoons chia seeds
  • 4 walnuts chopped (optional for topping)

Homemade Pumpkin Puree

  • 1 4 pound pumpkin
  • 1 tablespoon coconut oil
  • Pinch of Celtic sea salt

Instructions

Pumpkin Chia Pudding

  1. In a blender, add the almond milk, pumpkin, vanilla, pumpkin pie spice and sweetener. Don’t add the chia. Blend until smooth.
  2. Taste for sweetness, add more to taste
  3. Pour the liquid into a bowl. Add chia seeds and stir.
  4. Let sit for 15 minutes stirring every five minutes until the chia begins to absorb the liquid.
  5. Let the mixture sit at least 1 hour at room temperature or overnight in the refrigerator, covered.
  6. The mixture will be thin at first but the chia will thicken the liquid as it sits creating a perfect pudding texture
  7. Serve in bowls topped with a few walnuts.
  8. Store the pudding in the refrigerator for up to 3 days.

Homemade Pumpkin Puree

  1. Preheat the oven to 400 degrees.
  2. Cut off the stem of your pumpkin and split it down the middle.
  3. Using a metal spoon, scrape out the seeds and stringy fiber and brush the flesh lightly with coconut oil and sprinkle with sea salt.
  4. 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.
  5. Remove and let cool a bit, then scrape out the orange flesh and puree in a blender or food processor until smooth.
  6. 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.

  • Category: Breakfast, Snack, Dessert
  • Cuisine: Seasonal, Vegan, Paleo, Gluten Free

 

Enjoy the recipe and please leave me a comment below  Thanks

4 Comments

  • Ann Drazic says:

    Hi Ingrid. Is it best to roast or steam the pumpkin if I don’t have tinned, and what are the spices in pumpkin pie spice?

    • Ingrid says:

      Hi Ann

      It is best to roast the pumpkin rather than steam it. I added a recipe from homemade pumpkin puree to the blog post.
      Pumpkin Pie Spice
      3/4 tsp cinnamon
      1/2 tsp ground ginger
      1/2 tsp nutmeg
      1/4 tsp allspice
      1/4 tsp cloves

      Let me know how it comes out.

  • Frances Klippel says:

    Hi Ingrid! Loved today’s blog, and the options for fasting. I just made this pudding (have recipe from cleanse) two day ago except with roasted yam. I always have to add my favorite, cardamom, to the spice list! Paul and I love this recipe especially in the fall! We’ll see you on the cleanse in November !

    • Ingrid says:

      Hi Frances
      Nice to hear from you. It is the season for the delicious pumpkin and sweet potato delights. Cardamom sounds great. I am looking forward to seeing you in the cleanse in November. There is lots of new information and foods to assist our body’s detoxification. Much love to you and Paul.

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