October 19, 2016 by Virginia James
I’ve made Chia Pudding before, and loved it! So I figured, what could make my Chia pudding recipe better? Pumpkin was the answer and it made it so good!
Chia seeds are amazingly versatile- use them in smoothies, to top your salads, egg replacements in baking -even as a coating for baked tofu! The best thing about these little protein packs, is that they create this gel-like consistency when soaked. This mimics the consistency and texture of traditional pudding. The seeds become these soft gooey balls that basically taste like whatever you mix them in, and they do a great job of absorbing flavors.
So here’s my experimental chia pudding recipe that made it taste like Pumpkin Pie. Try it out and let me know what you think!
Pumpkin Pie Chia Pudding
- 1 1/2 Cup Almond Milk*
- 1 Cup Pumpkin Puree
- 1/4 Cup Chia Seeds*
- 2 Tablespoons Agave Nectar*
- 1 tsp. Vanilla Extract
- 1/2 tsp Pumpkin Pie Spice
- Combine all ingredients in a bowl. Mix for a full minute or so to make sure that everything gets mixed up and distributed evenly.
- Refrigerate for at least 40 minutes (the longer in the fridge the better!)
- Serve in glasses and top with pumpkin seeds, Pecans or coconut whipped cream.
Makes about 3 servings depending on how you like to divide it up!
That’s it! it’s literally as easy as 1-2-3!
- *Almond Milk: I’ve found that almond milk or coconut milk work best, but for this specific recipe, Almond milk compliments the pumpkin flavors best.
- *Chia Seeds: I used black chia seeds, you may use any color chia seeds so long as they are CHIA.
- *Agave Nectar: I used Agave Nectar Light, but you can use regular -or maple syrup as a substitute.