Pumpkin Pie Chia Seed Pudding
This chia seed pudding is quick and easy to make and tastes just like pumpkin pie. Plus it's a recipe you can make in bulk and is freezer friendly so you always have a tasty breakfast or snack on hand.
Ingredients
- 1 can Pumpkin Puree 15 oz can
- 1 can Coconut Milk 13.5 oz can, higher fat is preferred
- 1/2 cup Almond Milk
- 1/4 cup Maple Syrup
- 1 tsp Vanilla Extract
- 2 tsp Pumpkin Pie Spice
- 1 cup Chia Seeds
Instructions
- Add all ingredients to a mixing bowl that you can place in the refrigerator. Mix well until all ingredients are well incorporated and chia seeds are fully mixed in. If chia seeds are clumping up keep stirring until the mixture is smooth and uniform.
- Cover the bowl tightly with either a matching lid or with plastic wrap and allow to set for a minimum of 4 hours or overnight.
- Once the mixture has set in the refrigerator you can remove the cover and give the pudding a good stir. Once well stirred you can store or enjoy.
Notes
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- Serving Size: 1/2 cup
- Storage: The Pumpkin Pie Chia Seed Pudding can stay in an airtight container in the refrigerator for 3 - 4 days. If you choose to freeze the pudding then place individual serving sizes (1/2 cup) into freezer safe containers and place into the freezer. I use these jars to freeze the chia pudding. Remove the chia pudding the night before you plan to eat it to allow it to thaw overnight.
- Texture: The texture of chia pudding is something that I enjoy but others may be sensitive to. You can blend all of the ingredients together in a high powered blender before refrigerating the pudding to get a smoother consistency. I have not tried this with this recipe, but it is common practice for chia pudding and should work well.