My daughter recently got hooked on this uber expensive chia seed puddins we found at our local natural foods store. They were $4 for a little 2 ounce serving. I about died at the price but was thrilled to see my daughter devouring it.
Sometimes my daughter has this annoying habit of loving something at the store but then never touching it again after I stock up on it. Because of this, I was afraid to shell out my hard earned money on these pricey little chia seed creations that I knew I could make at home for mere pennies. I bought just enough so that I could study the makeup of this product carefully and then test out my own batch.
While not identical, the third attempt I made got as close as close can be. I decided to “hide” the fact that my version wasn’t an exact replicate of the store version by changing the flavors up a bit and morphing the vanilla chia pudding into a seasonal variation.
And so, pumpkin chia seed pudding was born. And devoured. Day after day after day.
I think that’s a win folks. This is an incredibly easy to make recipe that is not only nourishing but filling. I often times like to have this just for lunch. It keeps me going all the way to dinner.
Pumpkin Chia Seed Pudding
This pumpkin chia seed pudding is a seasonal hit but tastes just as good year round! Serve it for breakfast, lunch, or as a nourishing snack!
- 2 cups pumpkin puree - homemade* or canned
- 1 cup full fat coconut milk
- 1 tablespoon maple syrup or honey
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- Pinch of sea salt
- 1/4 cup chia seeds
- In a large mixing bowl, add all of the above ingredients except the chia seeds.
- Whisk well to thoroughly combine.
- Once combined, stir in the chia seeds and refrigerate.
- After a hour or two, stir the pudding again. If it is looking a little too thick for your liking, add a little more coconut milk or some water (just a few tablespoons). Place back in the fridge for an hour or more.
This pudding will keep in the fridge for 2-3 days. I personally like to make it in the morning to eat in the afternoon.
Making your own pumpkin puree is so easy! Try my slow cooker pumpkin puree in this recipe.
Nutrition Information:Yield: 6 Serving Size: 1/2 cup
Amount Per Serving: Calories: 29Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 1g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Some of us can’t consume anything coconut, it ruins our system. What can we substitute for it in recipes?
I LOVE avocado oil in place of coconut oil! Lots of awesome health benefits, it has a high smoke point so it is great for all kinds of cooking, and it has no flavor!