Pumpkin Chia Pudding
Chia pudding is a favorite of mine because of its versatility and dense nutrition! You can enjoy it any time of day, make a single serving or batch!
With all the Thanksgiving baking, I had some extra pumpkin puree, so I made this pumpkin chia pudding and it’s quickly become a new favorite!
ABOUT CHIA SEEDS:
They are the same chia seeds that grow chia pets (ch-ch-ch-chiaaa jingle is now stuck in my head). The word “chia” actually means “strength” in Mayan, for its ability to provide a good source of energy (1).
They are very nutrient dense, with 1 ounce, or 2 Tablespoons, providing 11g of fiber, 4 g of protein, 9 grams of fat, 18% RDI for Calcium, 30% RDI for Manganese and Magnesium, 27% RDI for phosphorus, and a fair amount of zinc, B3, B1, B2 vitamins, and potassium, all for only around 137 calories.
Chia seeds have high amounts of antioxidants, which can help fight free radical cell damage.
They are high in Omega-3 Fatty Acids, containing more on a gram for gram basis than salmon.
Due to their high fiber content, they can absorb up to 10-12 times their weight in water. This gives us the gel-like texture in smoothies, and chia pudding. This expansion also helps keep us full longer.
MORE ON CHIA PUDDING
TEXTURE
If you’ve never had chia pudding, I often compare it to the texture of tapioca pudding. When the seeds swell they feel like tiny little bubbles, similar to tapioca pudding. I have found that people either love or hate this consistency.
If you are really not a fan of the texture, you can blend the seeds into the liquid (no need to let it chill in the fridge), and it will gel up to a regular pudding texture without the bubble ‘tapioca’ texture.
RECIPE BASICS
Chia pudding is really, really easy to make. The ‘base’ is just milk of your choice and chia seeds, plus whatever flavoring you are making.
I like to blend the milk and other flavorings to combine well, but you can also whisk to combine. Then add the chia seeds to the liquid to set in the fridge or blend into the liquid for a smoother pudding consistency.
You can make all sorts of variations such as adding vanilla extract, cocoa powder, and to make fun colors blend in other ingredients. For a bright pink pudding check out this beet strawberry chia pudding recipe here.
Pumpkin Chia Pudding
For this pumpkin chia pudding we are channeling pumpkin pie! So if you have left over pumpkin puree or are just craving pumpkin pie spice flavors this is perfect. Following the basics, you will blend pumpkin puree, pumpkin pie spice, and sweetener to the milk to combine, and then stir in chia seeds.
I topped mine with coco whip, pecans, and a dash of pumpkin pie spice for the perfect pumpkin pie pudding!
Pumpkin Chia Pudding
Ingredients
- 1 cup milk of choice (I used soymilk)
- 1/4 cup chia seeds
- 1/2 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/8 tsp salt
- 1 Tbsp maple syrup (optional)
- Toppings of your choice (whip cream, pecans, etc.)
Instructions
- Add milk, pumpkin puree, pumpkin pie spice, salt, and maple syrup to a blender and pulse to combine.
- Transfer the pumpkin milk to a container with a lid
- Add the chia seeds
- Stir to combine
- Cover and place in the fridge for 4-6 hours to set the pudding
- Add toppings of your choice and enjoy!
Notes
Be sure to use pumpkin puree, not pumpkin pie filling. Used canned or homemade pumpkin puree.
You can whisk the 'blender' ingredients in the bowl instead of blending if you prefer.
Nutrition Facts
Calories
291Fat
11 gCarbs
25.5 gFiber
13 gProtein
9 gEstimated nutritional facts per 1 serving (~3/4 c). Nutritional information should be considered estimates, as actual nutritional content will vary with specifics of ingredients, measuring, and portion sizes. This estimate does not include optional toppings.