Pumpkin Pie Chia Pudding
It’s finally fall and you know what that means… it is time for pumpkin everything. I’m someone who gets sincerely excited for each and every season, and fall is one of my favorites. I love the crisp air that now requires a sweater or sweatshirt, the ability to wear jeans and not sweat profusely with every step I take through Manhattan, the fact that it is finally football season, and, most importantly, the seasonal flavors; pumpkin being my main focus. If you walk through the aisles of Trader Joe’s, you understand that I am not alone in this excitement.
Pumpkin is a great addition to almost everything, but there is nothing better than a good pumpkin pie. I’ve yet to create my own version, but I am a sucker for this dish. Since I’m not one who loves baking, I decided to turn this classic into a breakfast option for my fall mornings on the go. I turned to my handy-dandy chia pudding to be the vessel for these flavors, given that it is hands down the easiest breakfast recipe to make ever. Usually this recipe is loaded with seasonal berries, granola, and almond butter, but I decided to turn mine into a pumpkin pie.
To do so, I changed up the recipe a bit. I usually follow the 1:5 ratio for chia seeds to liquid, and for this recipe I included the pumpkin puree in that liquid group so that we didn’t end up with a thin pudding as a result. When I say this recipe is easy, I mean it. I’ve made this so many times I cannot recall, and each one reminds me how quick it is to create. Whether I’m doing it while brushing my teeth (been there) or after a night out and a few cocktails deep (also been there), I promise it is doable.
KEEP SCROLLING FOR THE RECIPE
To start, add the chia seeds, almond milk, and water to your jar and stir with a spoon. I prefer to use these jars, as I love their wide mouth and shorter height, as I never feeling like I’m digging for gold to get to the last bite. Once that mixture is combined, add in the pumpkin puree and your favorite nut butter… I have so many it is hard to choose, but here are some favorites: Crazy Richards, Trader Joe’s, Whole Foods, Georgia Grinders, and Ground Up PDX (the cinnamon snickerdoodle in this recipe is incredible, plus use code FRECKLEDFOODIE for a discount). Anyway, you get the idea, I’m a nut butter addict. Next, add in the spices (cinnamon, allspice, and nutmeg) and continue to stir with your spoon.
You will stir this mixture for about one minute and then allow to rest for five minutes before stirring for an additional one minute. This next step is crucial and it’s the easiest: do nothing and let the mixture rest! Place the jar in your fridge and allow the chia seeds to soak up the liquid. They will do this all on their own (I told you this recipe was easy) and after some time, at least thirty minutes, you’ll find the result of a pudding like consistency. Top this with some chopped pecans and any additional almond butter and enjoy!
Pumpkin Pie Chia Pudding
- Chia seeds (2 tablespoons)
- Almond milk (4 tablespoons)
- Water (4 tablespoons)
- Pumpkin puree (2 tablespoons)
- Almond butter (1 tablespoon)
- Cinnamon (1/2 teaspoon)
- Allspice (1/4 teaspoon)
- Nutmeg (1/4 teaspoon)
- Chopped pecans (1/4 cup)
How to cook Pumpkin Pie Chia Pudding
- In a jar, combine the chia seeds with the almond milk and water and stir to combine
- Add the pumpkin puree, almond butter, cinnamon, allspice, and nutmeg into the same jar and combine well by stirring with a spoon
- Stir the mixture for about 1 minute, allow to rest for ~5 minutes, stir for an additional 1 minute
- Place this mixture in the fridge for at least 30 minutes to allow the chia seeds to fully soak all of the liquid
- Top the mixture with chopped pecans and any additional almond butter and enjoy!
- Gluten Free
- Dairy Free
- Soy Free