Pumpkin Pie Chia Pudding Recipe
It’s pumpkin season! I love celebrating fall by adding pumpkin to as many recipes as I can. My gluten sensitivity (read how I discovered my sensitivity here) prevents me from indulging in pumpkin pies, but it won’t stop me from enjoying one of my favourite desserts. In fact, why not have a pumpkin pie the healthy way? I hope you enjoy my latest feel-good and taste-good pumpkin pie chia pudding recipe. These delicious, creamy pumpkin pie chia puddings make great breakfast or dessert, whenever you want to have them!
This bright orange-coloured superfood is more than appealing to the eyes. In fact, they are rich in many antioxidants, such as vitamin A and beta-carotene, which are great for your vision and keeping your immune system strong by repairing the gut lining from all the naughty treats we eat from time to time. One cup of pumpkin meets your daily requirement of vitamin A.
Also, as I found in many fall vegetables, pumpkin has a special affinity for the heart. Although I don’t recommend taking potassium supplements, we should meet our requirement for this heart-protecting mineral from foods. Besides other beneficial minerals, 1 cup of pumpkin purée provides 1/5 of our daily requirement of the heart-loving mineral potassium.
If you love pumpkin flavoured things, now you have more reasons to enjoy this seasonal superfood. Let’s get to the pumpkin pie chia pudding recipe:
Pumpkin Pie Chia Pudding
Why not have dessert for breakfast when I'm packing with healing nutrients of the season?
5 tbsp chia seeds
1 cup coconut milk
1/2 cup pumpkin purée
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1/8 tsp ginger
4 tbsp maple syrup
1 tbsp coconut whipped cream
2-3 pieces candied pecans
In a large mixing bowl, make the chia pudding base by mixing together all the ingredients and stir till everything is well combined.
Divide the chia pudding into jars, add the topping and keep refrigerated for at least 4 hours or overnight.
Keep refrigerated in air-tight jars for up 3 days.