Since the pumpkin spice latte was a hit…

I’m sharing one more pumpkin spice recipe with you.  You know, if lattes aren’t your thing!

What I love about this pumpkin spice chia pudding is that it’s so easy and versatile.  Just like a pair of black leggings.

Seriously, you can have this for breakfast, dessert or just a snack.  Oh, and it is dairy-free, grain-free, vegan, and paleo.  Everyone’s happy!

So what’s in this pudding?

chia-pudding-eliz

Well, let’s start with the pumpkin.  Pumpkin is full of beta carotene, vitamin K, iron, magnesium and manganese.  It is nutritious but mostly carbs.  But don’t worry…in this recipe it’s combined with healthy fat and plenty of fiber, so you won’t get a sugar rush!

I used canned pumpkin.  Sometimes I get lucky and find organic canned pumpkin.  I didn’t get that lucky at Target…oh well!

Another key ingredient is chia seeds.  The chia seeds absorb liquid and create the pudding consistency.  Chia seeds are a good source of fiber, minerals and omega 3’s.

It’s important to note that the omega 3’s found in chia are in the form of ALA, which your body needs to convert to DHA/EPA.  Some people are more efficient at this than others.  That’s why I rely on fatty fish like sardines and salmon for most of my DHA/EPA.

I used canned coconut milk.  This has a richer flavor and higher (healthy) fat content than coconut milk or other non dairy milks that you will find in cartons.  The coconut milk is high in lauric acid, a medium chain fatty acid that’s easily used by the body for energy.

If you prefer to sub milk from a carton, you might need to add a little more chia to thicken things up.

I sweetened my pudding with liquid vanilla stevia.  I can’t really give you a measurement…unless you are using the same brand as I am it’s going to vary.  I probably used two full droppers. Plus sweetness is really a matter of taste.  You could substitute any natural sweetener you like.

Oh, and then there’s the pumpkin spice blend…I mixed cinnamon, ginger, cloves and allspice for my latte recipe, and made sure I had plenty left over for other uses.  Using spices (especially organic ones) adds flavor and health benefits!

Like all of my recipes, this is easily modified…change up the spices, use a different sweetener, use more or less chia depending on how thick you like it.  This makes about 4-6 servings, depending if you’re having it as a mini meal or a dessert.  Enjoy!

pumpkin-chia-pudding

happy, healthy and hot pumpkin chia pudding

15 ounce can pumpkin (NOT pumpkin pie filling…has too much sugar!)

15 ounce can coconut milk

1/4 cup chia seeds

1 1/2 teaspoons pumpkin spice blend

Liquid stevia to taste

Ok, this is too easy!  Empty the cans of pumpkin and coconut milk into a medium sized bowl.  Whisk until they are well combined, then mix in the spice blend and stevia.  Then thoroughly whisk in the chia seeds.  Put it in the fridge for about 15 minutes until it thickens up and it’s ready to go!

This will keep for a few days in the fridge.

And in case you missed it a few posts back, here’s my pumpkin spice blend:

pumpkin spice blend

3 tablespoons ground cinnamon

2 teaspoons ground ginger

1 1/2 teaspoons ground allspice

1 teaspoon ground cloves

Mix together in a small bowl.  Store in a small covered jar.

So, can this pumpkin chia pudding help you feel happy, healthy and hot?  Definitely!

It tastes great and fits in with most lifestyles, so it should make everyone happy!  It’s full of good fats, vitamins, minerals and fiber, so it’s very healthy.  Eating nutritious, satiating foods like this can help regulate your appetite and maintain a healthy weight.  And with that great body, you’ll be very hot!

SHOP THE POST:

Chia seeds

Liquid stevia

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4 thoughts on “Since the pumpkin spice latte was a hit…

  1. Oh, this looks good. A couple of years ago I made some pumpkin muffins for the children with the pureed pumpkin left after carving, with similar ingredients, plus eggs. I thought they were better than the neon orange cupcakes at the shops! This looks nice and easy, though. I often freeze the insides of the pumpkins from Halloween to use later.

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  2. Hey Courtney, thanks for checking in! I’m like you…I try to get as much pumpkin in as I can during the fall. Then I’m kind of done. Loved your baking post. The packaging is adorable. Glad the bake sale was a success!

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