In the spirit of all things pumpkin, I have a delicious new recipe for you today!
Oh how I love the flavours of fall. With the changing weather, I’m craving all things warm, cozy and…spicy. Pumpkin in particular has been calling my name over the last few weeks and I’ve been putting it into everything from oatmeal to smoothies to chili. Whether you make your own, or buy it in a can, pumpkin puree is a fun and tasty ingredient to experiment with when pumpkins are in season.
Obviously pumpkin pie is a particularly delicious way to eat pumpkin, but I’ll be saving that indulgence for thanksgiving 🙂 In the meantime, I created a recipe with a similar flavour profile but with ingredients that make it suitable for everyday. Enter my Pumpkin Pie Chia Pudding.
Now before I get to the recipe, here’s a little background on chia pudding for those of you who aren’t familiar with it. Chia seeds are edible seeds that come from an ancient plant, typically grown in Mexico. Like kale, they are considered a “super food” because of their nutrient density and healthy benefits (all packed into one tiny little package). Chia seeds are ridiculously high in fibre and omega-3 fats, plus a whole bunch of other healthy nutrients including a number of minerals and antioxidants. Chia seeds are really kid-friendly because they don’t really have much taste but can be added to just about anything to boost nutrition.
The reason why chia seeds make such a good pudding is that they absorb a TON of water and actually turn into a sort of gel when mixed with liquid. The chia seeds are what give this pudding it’s thick, fluffy, pudding-like texture. Cool huh?
This Pumpkin Pie Chia Pudding makes a great Breakfast In A Hurry if doubled or tripled ahead of time (which I did on Sunday, so we’ve been eating it for breakfast and snacks all week). Pumpkin pie for breakfast? Yes please! It is really filling and of course, Tyson lovvvvvvvved having pudding for breakfast.
Pumpkin Pie Chia Pudding
1 cup almond milk (or water)
3/4 cup pumpkin puree
1/4 cup chia seeds
1 scoop of vanilla protein powder (optional)*
4-6 dates (depending on how sweet you want it and whether you use protein powder)
1 tsp vanilla extract
1-2 tsp ground cinnamon**
1/4 tsp ground ginger
1/8 tsp ground cloves
pinch of ground nutmeg
1. Put all ingredients in a blender or food processor and pulse a couple of times to slightly blend.
2. Let the mixture sit for 5 minutes so that the chia seeds can absorb the liquid.
3. Blend again until smooth and enjoy!
*Make sure to use a high-quality protein powder that is stevia-sweetened (or unsweetened) with no weird additives . I recommend Sun Warrior, Garden of Life or Vega. I would leave this out for children under 18 months.
** I tend to add a bit more of all the spices because I like mine spicy so play around with it depending on your preference. Remember, nutmeg is strong!
I like the Pumpkin Pie Chia Pudding topped with shredded coconut and pumpkin seeds and Tyson loves sliced bananas on top. Heck, why not have it for dessert and top it with a little bit of coconut whipped cream for the full pumpkin pie experience? Mmmmmm.
I hope you enjoy!
What is your favourite pumpkin recipe? I’m always looking for new ones so let me know in the comments!