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Pumpkin Pie Chia Pudding


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4.9 from 9 reviews

  • Author: Liz Moody
  • Total Time: 5 minutes
  • Yield: 1 serving 1x

Ingredients

Scale

Pumpkin Pie Chia Pudding

  • 1 cup milk of choice (I used homemade coconut cashew)
  • 1/2 cup fresh or canned pureed pumpkin
  • 4 Medjool dates, pitted and soaked in boiling water for 10 minutes, then drained
  • 1 tsp vanilla extract
  • 3/4 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • Pinch of sea salt
  • 1/4 cup chia seeds

Homemade Pumpkin Puree

  • 1 4-6 pound pumpkin
  • 1 tsp neutral high heat oil, like coconut or avocado
  • Sea salt

Instructions

Pumpkin Pie Chia Pudding

  1. Blend together all ingredients except chia seeds until very smooth.
  2. Pulse in chia seeds so they’re well distributed
  3. Pour into jars or bowls, cover, and refrigerate for at least 1 hour or overnight. 
  4. Top with coconut whipped cream or yogurt and enjoy!

Homemade Pumpkin Puree

  1. Preheat the oven to 400 degrees.
  2. Cut off the stem of your pumpkin and split it down the middle.
  3. Using a metal spoon, scrape out the seeds and stringy fiber, then brush the flesh lightly with your favorite neutral oil and sprinkle with sea salt.
  4. Place cut side down on a parchment-lined baking sheet, then transfer to the oven and bake for 40 to 45 minutes, or until a butter knife easily slides in and out.
  5. Remove and let cool a bit, then scrape out the orange flesh and puree in a blender or food processor until smooth.
  6. This recipe makes 2 – 3 cups, enough for several batches of pudding. You can store your pumpkin puree in the fridge for up to 1 week, or in the freezer for up to 5 months.

Notes

  • This recipe serves 1, although you can double or triple the recipe and store it in the fridge as a grab and go breakfast throughout the week.
  • You can also sub 2 teaspoons pumpkin pie spice (here’s a DIY version) instead of using all the spices listed here.
  • Prep Time: 5