Pumpkin Chia Pudding
Servings: 1
This pumpkin chia pudding sets chia seeds, pumpkin puree and almond milk into a creamy treat with a touch of maple, ginger and nutmeg. Top it with diced pear and pecans for a fall snack or light breakfast, and make a batch ahead for the week.
Ingredients
- 2 tablespoon chia seeds
- ⅓ cup almond milk unsweetened
- 2 tablespoon pumpkin puree
- 1 teaspoon pure maple syrup
- ⅛ teaspoon sea salt, unrefined
- ⅛ teaspoon ginger root ground
- ⅛ teaspoon nutmeg ground
For Topping
- ½ pear diced
- 1 tablespoon raw pecans optional
Instructions
- In a bowl or jar, stir together the chia seeds, almond milk, pumpkin, maple syrup, salt, ginger and nutmeg.
- Cover and refrigerate until thickened, at least 15 minutes or up to 1 week.
- Stir before serving and top with the diced pear and pecans, if using.
Notes
- Milk Swaps: Any unsweetened plant milk works; oat milk, cashew milk and refrigerated coconut milk are all good options.
- Flavor Tweaks: Use 1/4 teaspoon pumpkin pie spice in place of the ginger and nutmeg. Taste after it sets and stir in more maple syrup if you'd like it sweeter.
- Toppings: Swap the pear and pecans for pumpkin seeds, granola or any fruit you like.
- Make Ahead: Make a few jars at once; they keep covered in the fridge for up to 1 week. Add the toppings just before serving.
Nutrition
Serving: 0.5cups, Calories: 210kcal, Carbohydrates: 31g, Protein: 5g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Sodium: 406mg, Potassium: 280mg, Fiber: 12g, Sugar: 14g, Vitamin A: 4704IU, Vitamin C: 5mg, Calcium: 276mg, Iron: 2mg
