Pumpkin Spice Chia Pudding

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When the pumpkin spice latte cravings hits but you want to stay on track go for this Pumpkin Spice Chia Pudding instead.

Pumpkin Spice Chia Pudding topped with coconut whip cream and raspberries

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It’s that time of year again – pumpkin spice everything! Spices such as cinnamon, clove, nutmeg and ginger are the perfect fit for Fall because they help to warm the body as the days get cooler. And they support the digestion of more carb dense foods that are flourishing in the garden like squash and sweet potatoes.

So what I’m trying to say is that eating pumpkin spice is really just you listen to and supporting your body! Yay!

Period cramps, acne, IBS, food sensitivities, aches/pains and endometriosis are all signs that you have internal inflammation. Eating more anti-inflammatory foods such as chia seeds is an excellent option for everyone to help reduce that internal inflammation. Plus chia seeds are a vegan source of omega-3s, boo-yah!

Why it works

  1. it’s stinkin’ easy to make – ready in under 10 minutes!
  2. it’s gluten, dairy and refined sugar free
  3. you can make them ahead of time to have an easy grab and go option that supports gut and hormonal health
  4. they’re a great option for breakfast, a snack or dessert!
  5. the warming pumpkin spices are a perfect match for cooler Fall days

Ingredients

Pumpkin Spice Chia Pudding

  • almond milk (or any milk of choice)
  • pumpkin puree
  • chia seeds
  • ground flax seeds
  • maple syrup
  • vanilla extract
  • pumpkin pie spice
  • cinnamon
  • Himalayan salt

Optional: coconut whip cream

  • coconut milk
  • maple syrup
  • vanilla extract

Pumpkin puree: you want to use pure pumpkin puree here, where pumpkin is the only ingredient on the label. You do not want pumpkin pie filling which has added sugar.

Ground flax seed: avoid pre-ground flax seeds because flax oil is a very delicate oil. It will go rancid quickly when exposed to heat and light. Eating rancid foods put added stress on the liver making it more difficult to keep your hormones at a healthy state. Freshly grind your flax seeds as you need it in a designated herb/seed coffee grinder. At the most you can grind and store seeds for 5 days in an airtight (glass) container in the fridge.

Flax seeds are an excellent (and cheap) way of supporting your hormones because they can adapt to estrogen needs – if you have too little or too much it helps the body navigate through the difference. It also is great at bulking your stool up to ensure the metabolized estrogens leave the body instead of getting reabsorbed and wreaking havoc. If you practice seed cycle, this is a delicious recipe to add flaxseed to your follicular phase.

Coconut milk: you will only be using the top solid fat found on the top of the can coconut milk

Almond milk, pumpkin puree, maple syrup, vanilla extract, chia seeds, ground flax seeds, pumpkin pie spice, Himalayan salt make up the ingredients for Pumpkin Spice Chia Pudding

Pumpkin Spice Chia Pudding recipe

A quick and easy recipe for all you pumpkin spice lovers out there.

In a small mixing bowl add almond milk and pumpkin puree, maple syrup and vanilla extract. With a whisk mixing liquids completely.

Add the chia seeds, ground flax seeds and spices to the mixture. Adding the chia seeds now will prevent the dreaded chia seed clump. Again, mix very well until everything is fully blended and there are no chia seed clumps.

Transfer the chia seed into a jar or simply cover the bowl and refrigerate for 4-5 hours or overnight. It will be loosey goosey but don’t worry the chia seeds will soak up all the liquid and become a jar of creamy deliciousness in to time.

Coconut Whip Cream Recipe

Although the coconut whip cream is optional, it is an incredible addition especially if you’re having the Pumpkin Spice Chia Pudding as a dessert.

For best results put the can of full fat coconut cream in the fridge the night before. When you open the can be careful not to shake it. Scoop out only the solid fat part of the coconut milk. Add the maple syrup and vanilla extract and blend with a hand blender.

Expert tips

  1. Add the liquids to the bowl first before the chia seeds to prevent clumping
  2. Double or triple the recipe to always have a snack ready that will satisfy your sweet tooth, keep your blood sugars balanced and your hormones happy
  3. If you want to get fancy you can add (non) dairy whip cream to the top
  4. Additional toppings that will keep things interesting: cacao nibs. hemp seeds, pumpkin seeds, pecans, raspberries, blueberries, pomegranate seeds

Pumpkin Spice Chia Pudding

This warming Pumpkin Spice Chia Seed Pudding is all you need for your Autumn breakfast, snack and dessert.
Prep Time10 mins
Total Time10 mins
Course: Breakfast, Dessert, Snack
Cuisine: Canadian
Keyword: chia seed pudding, dairy free, gluten free, healthy snack, pumpkin, pumpkin spice
Servings: 1
Author: Nyla

Equipment

  • 2 small mixing bowls
  • Whisk
  • Mason Jar
  • Hand blender

Ingredients

Pumpkin Spice Chia Pudding

  • ¾ cup almond milk (or milk of choice)
  • ¼ cup pumpkin puree
  • 1 tbsp maple syrup
  • ¼ tsp vanilla extract
  • ¼ cup chia seeds
  • 2 tbsp flax seeds ground
  • 1 tsp pumpkin pie spice
  • ¼ tsp cinnamon
  • 1 pink Himalayan salt

Optional: Coconut Whip Cream

  • 1 14 fl oz can Full fat coconut milk
  • 1 tbsp maple syrup
  • ¼ tsp vanilla extract

Instructions

Pumpkin Spice Chia Pudding

  • In a small bowl mix together the almond milk, pumpkin puree, maple syrup and vanilla extract.
  • Add in the chia seeds, ground flax seeds, pumpkin pie spice, cinnamon and salt. Mix very well to prevent the chia seeds from clumping.
  • You can cover the bowl or transfer into a mason jar with a lid. Let sit for 4-5 hours or overnight in the fridge.
  • Best served chilled. Will keep for 5 days in the fridge.

Optional: Coconut Whip Cream

  • For best results cool the can of unopened full fat coconut milk in the fridge overnight. This step isn't necessary but helps to keep the whip cream more whipped-like.
  • When you remove the can from the fridge be careful not to tip or shake the can. Carefully scoop out the top solid, thick part of the coconut milk into a mixing bowl. Using a hand mixer beat for 30 seconds until it's creamy.
  • Add the maple syrup and vanilla extract, beat for 2 minutes. Will keep in the fridge for over a week but it will solidify.

Notes

Expert tips

  1. Add the liquids to the bowl first before the chia seeds to prevent clumping
  2. Double or triple the recipe to always have a snack ready that will satisfy your sweet tooth, keep your blood sugars balanced and your hormones happy
  3. If you want to get fancy you can add (non) dairy whip cream to the top
  4. Additional toppings that will keep things intersting: cacao nibs. hemp seeds, pumpkin seeds, pecans, raspberries, blueberries, pomegranate seeds

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