• Casey Thomas-Hardesty

Pumpkin Chia Pudding

Updated: Nov 13, 2019

I first ventured into the world of chia pudding over the summer with my vanilla and chocolate recipes. In the fall and winter though, my love for all things pumpkin kicks in. I decided to turn up the traditional recipes a notch with pureed pumpkin and pumpkin pie spice for a perfect cool weather treat.

While you can’t go wrong with pumpkin and pudding, this recipe gets an extra boost of nutrient density with ingredients such as coconut milk, chia seeds, and collagen peptides. Chia seeds are a good source of omega-3 fatty acids (ALA), fiber, and calcium. While collagen peptides are optional in this recipe, adding them gives the pudding an additional protein and nutrient boost.

Mix up a batch soon and enjoy!

Two small mason jars of pumpkin chia pudding topped with chopped pecans
Pumpkin Chia Pudding

Pumpkin Chia Pudding

Serves 2

Ingredients: 3/4 c almond milk 1/2 c full fat coconut milk 1 tsp vanilla extract 1 1/2 tsp maple syrup 1/4 c pureed pumpkin 1 tsp pumpkin pie spice 1 scoop collagen peptides (optional) 2 1/2 Tbsp chia seeds

Directions: 1. Combine all ingredients except chia seeds in a blender and blend.

2. Pour mixture into a glass jar. Add chia seeds. Stir to combine.

3. Place lid on jar and put pudding into the refrigerator for 10 minutes.

4. Remove pudding from fridge and stir again to combine. Place lid back on and pudding back in fridge for at least 4 more hours.

5. Serve plain or top with your favorite chopped nuts or flaked coconut.

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