Ginger Pumpkin Pie Chia Pudding


Ginger Pumpkin Pie Chia Pudding

I had a nice and relaxing long weekend of doing almost absolutely nothing and it was wonderful. Labor Day is always bittersweet for me because it signals the end of summer and I don’t want to accept that. I think the weather feels the same way and wants to rebel because it’s supposed to go up to 96 degrees today in Marin County. I don’t think it’s even gotten that hot this entire summer. As someone who is slightly insane and loves the hot, sweaty weather, I don’t hate it at all. After all, the #1 reason why I moved to California is to avoid winters.

But Fall has some upsides. Well, maybe 2. The leaves turning color and pumpkin. That’s it. Those are the only 2 good things about Fall. Agree to disagree. There was a point in my life when I used to buy 5 cans of pumpkin at a time and finish them all in a week. I clearly had a problem. I have recovered from that phase but I still love pumpkin dearly. And now that it’s September, I think it’s okay for me to post a pumpkin recipe (not that I think that’s it’s ever too early).

This chia pudding tastes just like pumpkin pie filling, and it’s great for breakfast or as a snack. The combination of chia seeds and pumpkin is a nutritional powerhouse loaded with omega-3 fatty acids, key vitamins and minerals, and antioxidants. I love the addition of ginger to anything, but you can omit and reduce the amount if you are not into that. Top with nuts, seeds, or dried fruits for a bit of that crunch factor!Ginger Pumpkin Pie Chia Pudding

Ginger Pumpkin Pie Chia PuddingGinger Pumpkin Pie Chia Pudding

Ginger Pumpkin Pie Chia Pudding
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 cup canned pumpkin
  • 1 cup full-fat coconut milk
  • 3 tbsp chia seeds
  • ½ tsp cinnamon
  • ½ inch ginger, finely grated
  • ¼ tsp vanilla extract
  • ⅛ tsp nutmeg
  • 2 tsp maple syrup
  • Nuts or seeds (optional) - I topped with sprouted pumpkin seeds
Instructions
  1. Mix together all ingredients (except for nuts or seeds) in a bowl.
  2. Place in the fridge for at least 2 hours.
  3. Top with nuts or seeds, or eat on its own!

Paleo Vegan Dairy Free Ginger Pumpkin Pie Chia Pudding


5 thoughts on “Ginger Pumpkin Pie Chia Pudding

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