pumpkin pie chia pudding

November 15, 2014

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 ūüôā

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.


[…] A pumpkin spice¬†version, because I believe pumpkin spice flavored things are appropriate ALL year round. […]

[…] out the new year with something nutritious! This is the chocolate counterpart to the pumpkin pie chia seed pudding. Try this healthy treat to ease yourself into the new […]

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