Pumpkin Chia Pudding
For those of you that follow me on Instagram – you know that I’ve been cookin’ up a storm in my kitchen with pumpkin! That’s right – as soon as September rolled in and the leaves started to turn, I decided to whip out this delicious canned ingredient to add to my Fall cooking repertoire. I was in a dessert-y mood – however, I wanted a healthy alternative. I had initially thought maybe pumpkin muffins or an oatmeal bake, but I had a hankering for something a bit more dessert-eque. Voila! I whipped up a batch of pumpkin chia pudding. Paired with a 5% vanilla greek yogurt and it’s SERIOUSLY like eating pumpkin pie filling. A perfect high fibre dessert as you watch the leaves turn!
Pumpkin Chia Pudding
Ingredients
For the Pumpkin Chia Pudding:
- 4 Tbsp chia seeds
- 1.5 c unsweetened almond milk, or whatever you have, vanilla almond milk, regular cows milk – it doesn't really matter!
- 2 tsp pumpkin pie spice
- 1 Tbsp brown sugar
- 1/4 cup canned pumpkin (not the pie filling!)
- Additional Mix-in’s for Serving:
- 2/3 cup vanilla 5% greek yogurt
- Fruit – like nectarines OPTIONAL!
Instructions
- In a bowl, mix together all ingredients for the pudding.
- Set in fridge for at least 1 hour
- Remove from fridge, stir, and add additional almond milk as required to reach desired consistency
- Layer with vanilla greek yogurt, and/or fruit (I loved mine with nectarines!)
*This recipe is SO totally pin-able! Pin it to your Fall recipe boards!*
Notes
- I made mine not very sweet as I had planned to add the greek yogurt. However, if you are using unsweetened almond milk, and aren’t pairing it the yogurt or fruit, I suggest an additional Tbsp of brown sugar, or sweetner of your choice.
- My FAVOURITE greek yogurt is the Vanilla Bean Liberte 5%. Its the perfect dessert yogurt in lieu of ice cream or sorbet. If you’re doing this as a snack, the 2% stuff would be a better choice – though a little less decadent!
Categorized: Gluten-Free, Snacks