Pumpkin Chia Seed Pudding Recipe

Pumpkin is a very nutritious food! It is loaded with vitamins, minerals, fiber and antioxidants. Thankfully, it's also very versatile, usable in both sweet and savory dishes.

We use it in typical American ways like in our oat muffins or pancakes. But we also use it in chili and in chia seed pudding! If you have whole pumpkins, you can also roast it!

But back to the reason for THIS post - chia seed pudding!

This is an easy, year-round breakfast idea. I whip it up before going to bed and then it's ready in the morning. Along with the benefits of pumpkin, the chia, milk and spices in this recipe add even more nutrition! Great fiber, nutrition, minerals and protein. I feel so good feeding this to my crew.

PUMPKIN CHIA SEED PUDDING RECIPE

serves 4 (app. 3/4 sized servings)

Ingredients:

• 2 cup milk of choice

• 1 cup pumpkin puree, not pumpkin pie filling

• 2-4 tablespoons maple syrup, or to taste

• 2 teaspoon pumpkin pie spice

• 0.25 teaspoon sea salt 

• 0.5 cup chia seeds

Instructions:

1. In a medium bowl combine pumpkin puree, pumpkin pie spice, salt, chia seeds and maple syrup. Use a whisk to stir ingredients until mixture is smooth and has an even consistency.

2. Add in the milk and stir to combine.

3. Let the mixture set for 20 minutes and give it another good stir. (Redistributes the seeds.)

4. Cover and chill for minimum 4 hours or until set. Enjoy cold. Leftovers can be stored in fridge for 3-4 days.

   
   

Optional: Great served with real whipped cream, bananas, berries, granola, chopped nuts.

Notes:

1. We love using raw milk, A2 milk or unsweetened coconut milk would be great too.

2. You can use organic canned pumpkin or pumpkin that you have roasted and pureed yourself.

3. We triple this recipe for a family of six. We like bigger servings.

4. I typically make a batch of DIY pumpkin pie spice, a simple Pinterest search will give you a lot of recipes if you'd like to do that, too!

I hope you enjoy this recipe!

Wishing you abundant health, Melisha