Pumpkin Pie Chia Pudding Recipe
2012
This recipe combines 2 great concepts! It has a pumpkin pie filling flavor and the superfood nutritional qualities of chia pudding. It doesn’t take much of this to make you feel full either, because of the fill you up quickly quality of chia seeds. Chia expands 9 times it’s size which makes it a dieters dream, especially as it can keep you feeling full for hours. Most importantly, this recipe is delicious. If you love pumpkin pie, and are health or weight conscious, you have to try this!
Pumpkin Pie Chia Pudding
Ingredients
½ cup Pumpkin
½ cup Almond Milk
¼ cup Chia seeds
¼ cup Dates (that’s 4 Medjool or 7 Honey dates, I used a few of each)
2 Tbsp Maple Syrup
2 tsp Vanilla
2 tsp Pumpkin Pie spice
Directions
Blend all of the ingredients except chia seeds in a blender on high until creamy. Then add chia seeds and blend well on medium to incorporate. Pour your pudding into bowls or a container to set and wait 20 minutes for it to thicken before serving.
Chia pudding keeps well in the fridge for 2-3 days.
Pumpkin Pie Spice Blend
I made my pumpkin pie spice blend by combining:
1 heaping tsp Cinnamon
¼ tsp Nutmeg
¼ tsp Allspice
¼ tsp Ginger powder, or you could add fresh to recipe instead
1/8 tsp Cloves
Description in Photos
Assemble ingredients.
Place all ingredients in blender except chia and blend until creamy. Then add chia and blend to incorporate in medium. Blending in chia with a home blender on high will not break them down, but it may with a commercial blender, so this is just a precaution.
That’s it, pour into bowls of a container. I got 2 small bowls like this:
Enjoy!
