Pumpkin Chia Seed Pudding

Recipe that Jill shared with us for our nutrition reboot. My first attempt didn’t set but for my second attempt I used newer chia seeds and increased the amount and it set great and was delicious. Also nice with chopped nuts sprinkled on top and some oat or almond milk poured over it.

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Pumpkin Chia Seed Pudding

  • Total time: 4 Hours
  • Servings: 2-4 Servings

Ingredients

  • 1 Cup Milk of Choice (Oat and Almond both work great)
  • 1/2 Cup Pumpkin Puree, not pumpkin pie filling
  • 2 Tbsp Maple Syrup, or to taste
  • 1 tsp Pumpkin Pie Spice
  • 1/8 tsp Salt
  • 1/4 Cup Chia Seeds (see note)

Directions

  • 1)

    In a medium bowl, combine milk, pumpkin puree, pumpkin pie spice, salt, and maple syrup. Use a whisk to stir ingredients until mixture is smooth and has an even consistency.

  • 2)

    Add the chia seeds to the bowl and mix again to incorporate the seeds.

  • 3)

    Cover and chill for 4 hours or until set. Enjoy cold. Top with milk, whipped cream, fresh fruit, a sprinkle of cinnamon or chopped nuts. Leftovers can be stored in fridge for 3-4 days.

Notes

The pudding seems to set better by adding about 50% more chia seeds than the recipe calls for.

Source: https://thenaturalnurturer.com/pumpkin-pie-chia-pudding/