Pumpkin for dessert, and not in pie form: This little pumpkin spice chia seed pudding recipe is simple to make and requires no cooking.
When first going Paleo, I was worried I might “miss out” on a lot of amazing seasonal foods, such as all things PUMPKIN SPICE. I quickly learned that you can easily make all of your own pumpkin spice goodies at home, with real, wholesome ingredients—including ACTUAL pumpkin (unlike much of the pumpkin-flavored food you’ll find in grocery stores!). And what a healthy ingredient it is: Pumpkin is full of fiber, vitamin C and minerals, according to Mercola’s Food Facts, and provides 100% of your daily Vitamin A intake (in 100g serving). Pumpkin is also a great source of carotene, which converts to Vitamin A, leading to a nice dose of antioxidants that are great for your heart, vision, and much more. That’s a food I’ll happily indulge in—and frequently!
This pudding’s base is made up of chia seeds, which are a great source of protein, fiber, minerals and fatty acids. (Read more about the benefits and nutritional profile of them here.) When these dry seeds are mixed with a liquid, they absorb the liquid and form a gelatinous type of shell around themselves, causing them to expand in size (some say 3x their original, and some say up to 10x their size!). They’re great for puddings for just this reason: Add ’em to any liquid and refrigerate for an hour or two to yield said pudding. The more liquid, the thinner the pudding will be; the ratio I used for this recipe yielded a pretty thick pudding, due to the amount of seeds used. As you get used to making chia seed pudding, you can adjust to fit your preference in texture.
PUMPKIN SPICE CHIA SEED PUDDING RECIPE
In a mason jar with a lid, add:
- 2/3 cup + two tablespoons nut milk or coconut milk of choice (or can cut in half with water: half water, half milk)
- 1/3 cup canned pumpkin (look for some with no added ingredients)
- 1/4 cup chia seeds
- 1 teaspoon honey
- 1 teaspoon Pumpkin Pie Spice (I like this recipe here)
- Put the lid on the jar and shake well to combine.
- Refrigerate for 1-2 hours until seeds have expanded and pudding is formed.
- Serve and enjoy!
I hope you enjoy this delicious and nutritious little dessert. It’s a great way to enjoy of the flavors of the season without going overboard on sweets and added sugar.
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