Pumpkin spice is in the air, which means fall is in full swing. You cannot go out without seeing pumpkin spice! From coffee creamers and baked treats to lattes and more, pumpkin spice is in nearly everything. Not only is pumpkin spice or pumpkin pie glorious, but it is also warming, comforting, and tasty. And the great thing about this recipe is that you can enjoy it without the added sugars and excess calories.
Pumpkin puree, not sugary pumpkin pie filling, is highly nutritious. Orange pumpkins are naturally rich in potassium, calcium, phosphorus, and vitamin A, which is a key nutrient for eye health. Like other orange fruits and vegetables, pumpkins have lots of beta-carotene, an integral antioxidant that may keep your skin glowing. The fiber in pumpkin puree helps you feel full, so you won’t reach for unnecessary snacks after eating it. But pumpkin isn’t the only star of the show in this recipe. The chia seeds provide an impressive nutritional profile.
Chia seeds provide a similar amount of omega-3 fatty acids as ground flaxseed, but it is in the form of alpha linolenic acid (ALA). They are rich in fiber, which may help reduce cholesterol levels and promote healthier digestion. Because chia seeds can clump easily in this chia pudding, you have to whisk thoroughly before placing in the fridge to set overnight. After about six hours in the fridge, the liquid-like mixture thickens to turn into a pudding that has a similar texture to tapioca. Enjoy it as a healthy dessert or as a nutritious breakfast. Just as a reminder, though, this is only for people who are not cleansing because it is not raw vegan.
- Prep Time:10m
- Total Time:10m
- Serves: 2 servings
- Category: Breakfast, Desserts, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1 c unsweetened almond milk
- 1/2 c 100% pure pumpkin puree
- 1 tbsp. grade A maple syrup
- 1 tsp. pumpkin pie spice
- 1/8 tsp. salt
- 1/4 c chia seeds
Instructions
- In a medium bowl, combine all of the ingredients (except the chia seeds) and whisk until you have a smooth and even consistency.
- While whisking, slowly pour the chia seeds into the bowl so that you avoid clumping. Wait five minutes and then whisk again to ensure there are no chia clumps.
- You can either cover the bowl and refrigerate, or you can separate the chia mixture into two jars, cover, and refrigerate. Either way is fine, just make sure that they have at least six hours to set in the fridge.
- Remove from the fridge and enjoy. Chia pudding will last three to four days in the fridge.
