pumpkin pie chia pudding

I’ve wanted to try chia seeds for a while, but I always hesitate to buy any trendy special ingredients. But I finally bit the bullet, and experienced the magic that is chia seeds!

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These little seeds suck up a million times (approximately) their weight in liquid to form a gel. I personally don’t like the texture of the chia seeds (sort of like tapioca), but when you blend it, it becomes silky smooth pudding! Sooo good :)

Chocolate version in the background coming soon!

Pumpkin Pie Chia Pudding
Adapted from iFOODreal

1/2 cup any milk (I used unsweetened vanilla almond milk)
1/4 cup pumpkin puree
2 tbsp maple syrup or honey (or more to taste)
1/4 tsp pumpkin pie spice
1/2 tsp cinnamon
3 tbsp chia seeds

Add all ingredients to any container and stir vigorously with a fork until well combined. Refrigerate for at least 6 hours or overnight.

Add mixture to a Vitamix or powerful blender. Process until very smooth. If the mixture is too thick, add almond milk by a tbsp to help things move. Be careful not to add too much otherwise the pudding will be runny. Transfer to a serving glass or dish.

Storage Instructions: Refrigerate for up to 5 days in individual containers.

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