Pumpkin Pie Chia Pudding
Fall is coming and pretty soon, there with be pumpkin stuff EVERYWHERE! Absolutely everywhere. During the fall, pumpkins seem to take over the world and dominate everyone’s thoughts. Annnndddd it’s totally glorious.
Guys, I know that pretty soon, just about everyone is making pumpkin everything. But, just one more pumpkin recipe really can’t hurt anything. In fact, it can only make the world a better place. Especially since you don’t have to cook it. And you can eat it for breakfast. See, I already made a whole bunch of you happier and I haven’t even told you the recipe yet.
Pumpkin Chia Seed Pudding. Pumpkin is awesome for reasons beyond its great, fall flavor. It’s one of those seasonal things that’s actually good for you. Those orange orbs are full of great minerals like calcium, potassium, and phosphorus. With tons of vitamin A they are good for your eyes and fill your belly with lots of fiber. Like all other orange fruits and veggies (carrots, butternut squash) pumpkins have gobs of the antioxidant beta-carotene, which is believed to help prevent cancer and keep that beautiful skin of yours glowing. So when you eat this pumpkin chia pudding, you won’t just be making your taste buds insanely happy. Your whole body will be thanking you for bringing such a nourishing, tasty treat into your life and gut.
Selective Eater & Kid-Friendly Adaptations
- If the sight of chia seeds or the texture of chia pudding detours you or someone else from eating chia pudding, try blending it! Simply throw ingredients into the blender and run for about 90 seconds. The blender with chop the chia seeds so finely that the tapioca texture and sight of "fish eye" chia seeds will be removed!
- Use white chia seeds to make them extra undetectable in this recipe! Most people know about the black chia seeds, but there is also a white variety! When making recipes that will result in dishes that are lighter in color, consider using white chia seeds to help make the dish more visually appealing. This chia pudding is the perfect recipe to test drive some white chia seeds in!
Pumpkin Chia Seed Pudding
Makes 2 servings.
1. In a medium bowl, combine coconut milk, pumpkin puree, vanilla, cinnamon, 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. Leftovers can be stored in fridge for 3-4 days before being enjoyed.
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