Pumpkin Pie Chia Pudding

October 16, 2014

pumpkin_chia_pudding_5Pumpkin pie is easily on my list of top desserts, though it isn’t something you can necessarily eat every day (beyond that week of Thanksgiving leftovers, then all bets are off). Enter this recipe for pumpkin pie chia pudding – it combines the taste of pumpkin pie filling with a superfood, making it a healthy treat that can be enjoyed for breakfast, a quick snack, or anytime in between. Chia seeds are one of the highest vegan sources of omega 3 and 6, which is essential for heart health and they therefore have anti-inflammatory properties due to these powerful omegas. These little seeds pack a punch, being a good source of protein, fiber, calcium, zinc, and magnesium among many other nutrients. So enough about the chia seeds, below is the recipe for pumpkin pie chia pudding – hope you enjoy it!


1 cup milk – almond, soy, coconut
2 tbsp pumpkin puree
1 tablespoon honey
1/2 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
a pinch of ground cloves
2 tbsp chia seeds



Combine all the ingredients in a mason jar or bowl
Cover with lid and shake until blended (or whisk if using a bowl)
Place covered jar/bowl in the refrigerator overnight or for at least an hour

Serves 2
Will keep up to 2 days in the refrigeratorpumpkin_chia_pudding_3pumpkin_chia_pudding_6pumpkin_chia_pudding_2pumpkin_chia_pudding