Here I am, finally joining in on the PUMPKIN ALL THE THINGS craze. Not that I haven’t made pumpkin the base of my food pyramid already—glance around my Facebook page or Instagram and you’ll see that pumpkin has become a huge part of my life. I might even say we’re going steady.
I’ve been having Bulletproof(R) Pumpkin Spice Lattes every. single. day. There’s nothing wrong with that. It’s actually the most fun and delicious part of my day. It’s a shame I have to rush through it 64% of my mornings to get to work on time. To make sure I have somewhat adequate time for my morning coffee ritual, it’s nice to have breakfasts pre-prepared.
That’s where chia puddings come in.
—I cannot believe I managed a half decent segway for that! I thought I was going to have to switch gears out of the blue. *pats self on back*—
After I first made plain chia pudding with just full-fat coconut milk and chia seeds, I glanced over at the can of organic pumpkin puree sitting on my shelf and knew what must be done.
The results were downright amazing.
Chia seeds are these amazing little seeds that pack a powerful nutrition punch, delivering a hefty dose of fiber, protein, calcium, manganese, iron, and more. Basically, they’re pretty freaking awesomesauce. Plus, they have this unique ability to congeal liquids. So, add enough chia seeds to milks or sauces, and they thicken up.
Chia pudding rocks. Pumpkin Pie Chia Pudding is even better.
This recipe is pretty simple and straightforward. It’s no-bake, too! And there’s hardly any way to screw up this recipe. If your pudding isn’t thick enough to your liking, add more chia seeds. If it’s too thick, add more coconut milk (or another nut milk) to thin it out. If you don’t find it sweet enough, add maple syrup (my recipes tend to be not that sweet). It’s also easy to customize—you can add mix-ins like pecans, walnuts, or chocolate chips. You can top it with maple syrup. The possibilities are endless! And that’s how I like my recipes.Print
- 1 can coconut milk, divided (half and half)
- 6 Tb chia seeds, divided
- 1 tsp vanilla
- 4 Tb maple syrup, if desired, divided
- 3/4 c pumpkin puree
- 2 tsp pumpkin pie spice
- Topping/Mix In Ideas: toasted nuts (pecans rock), chocolate chips, maple syrup, almond butter
- Pour coconut milk into two small bowls, trying to keep the amounts half and half.
- In one bowl, add 3 Tb chia seeds, vanilla, and maple syrup. Stir until combined.
- In second bowl, add pumpkin, almond butter, pumpkin pie spice, and 3 Tb chia seeds. Stir to combine.
- Let the two bowls set until it has thickened into a pudding texture (at least 3 hours, more is better)
- Carefully layer the two puddings in clear jars or mugs and serve!
Feel free to add more maple syrup. I don’t like my food too sweet, but to many people this might not be sweet enough. Try adding 2-4 Tb maple syrup to the pumpkin mixture.
If after setting for a few hours your puddings are not thick enough, mix in an additional 1-2 Tb chia seeds and let set for another hour.
Talk to me: What amazing pumpkin creations are you enjoying this fall?