Chia puddings are endearing to me for these reasons – can be made ahead, great for breakfast or as a snack, good nutrition content and taste great!
In the above photo, I have garnished my Pumpkin Pie Chia Pudding with some raw almond butter, a bit of maple syrup and chopped pecans.
What fun it has been creating and sharing pumpkin recipes this fall. Here are some of my recent additions to the site, in case you have missed:
Pumpkin Chocolate Chip Squares – These have become a favorite recipe!
Pumpkin Ice Cream – Dairy-free!
Cinnamon Roasted Pumpkin Seeds – Easy and a great snack when you want crunch and don’t want to eat chips!
Pumpkin Waffles – I make a double batch and freeze some for later.
Another recipe I have made this fall is this Pumpkin Spice Latte. So simple and delicious! My new variation is to make it with unsweetened almond milk (frothed), decaf coffee and a sprinkling of Ceylon cinnamon. By adding the cinnamon, I have found I do not need any sweetener, so I usually omit it.
To make these pumpkin pie chia puddings, I put all the ingredients in a blender and blend for about a minute. Then divide among your serving/storage container. My preference is to use glass storage with an airtight lid, like these mason jars. Although they would be ready to eat in about an hour, I like to refrigerate mine overnight and have breakfast. It is the easiest breakfast imaginable and perfect for busy mornings.
- 1/2 cup pumpkin puree
- 1/3 cup coconut milk I use full fat canned coconut milk
- 1 cup unsweetened almond milk
- 1 tablespoon maple syrup
- 1/3 cup chia seeds
- 1 teaspoon pumpkin pie spice
- pinch salt
Place the first four ingredients in a medium sized mixing bowl and whisk until combined.
Next, add the chia seeds, pumpkin pie spice and salt and whisk in.
Pour into serving containers and place in the fridge for at least one hour, preferably several hours or overnight.
Garnish with chopped nuts, coconut milk whipped cream.
Makes about 1 1/2 cups.