A simple and healthy fall inspired breakfast that will have you licking your spoon clean and doubles as dessert – Pumpkin Pie Chia Pudding.
This recipe takes the flavors of pumpkin pie and turns it into a healthy and easy chia pudding. Pumpkin is loaded with potassium, vitamin A, and beta-carotene. Chia seeds pack protein, fiber, healthy omega 3s, and antioxidants. This chia pudding is also free of added sweeteners! All those health benefits for a dish that tastes like the pie you eat once a year?! Yes please!
I have been eating this pumpkin pie chia pudding with my breakfast, as an afternoon/pre-workout snack, or after dinner for a little treat. It has a good balance of carbs, healthy fats, and protein and provides the perfect amount of sweetness. It is delicious as is, but I am loving it topped with some nuts, fresh fruit, or nut butter! I am thinking whipped cream would be amazing too!
- ½ cup raw pecans
- 1½ cup pumpkin puree (canned or fresh)
- 1½ cup unsweetened almond milk
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- pinch of sea salt
- ¼ cup chia seeds
- optional toppings: fresh fruit, nut butter, whipped cream, cinnamon
- Toast the pecans. Heat a small skillet over medium-low heat and let it get hot, about 30 seconds. Add pecans and toast for 4-5 minutes, stirring constantly, until golden brown.
- Add pecans, pumpkin, almond milk, cinnamon, ginger, nutmeg, and salt to a high powered blender or food processor. Process until smooth and all ingredients are combined, about 1-2 minutes.
- Transfer to a medium sized resealable bowl. Stir in chia seeds until combined. Cover and refrigerate for 3 hours or overnight.
- Eat as is or top with desired toppings.