Pumpkin Pie Chia Pudding
Yum, this one is so good it’s hard not to eat the whole bowl! Try it topped with a little coconut yogurt or add a crunch with some granola. This keeps well in the fridge for up to five days.
If you have white chia seeds, feel free to use them or use a 50/50 splits of white and black for a visually stunning pudding!
Ingredients
- 1/2 cup raw pecans
- 1 cup of cooked pumpkin homemade or canned
- 2 ripe pears peeled (or 1/4 cup date paste)
- 1 1/2 cups plant based milk
- 1 tsp cinnamon
- 1/2 ground ginger
- 1/2 ground nutmeg
- 1/4 cup chia seeds
Instructions
- Toast the pecans in a small skillet over low heat until golden brown.
- Add pecans and all other ingredients except for the chia seeds, to a high powered blender or food processor. Process until smooth and all ingredients are combined.
- Transfer to a medium sized bowl and stir in the chia seeds. Cover and refrigerate for 3 hours or overnight.
- Eat as is or top with desired toppings. Enjoy!
Notes
I like to add a tablespoon of ground flaxseed to my serving to increase my intake of omega-3 fatty acids.
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