Pumpkin Pie Chia Seed Pudding

Doesn’t this time of year make you crave all of those delicious fall flavors, like the Pumpkin cinnamon spice blends? OMG, I literally feel like those flavors feed my soul.  I swear, the moment I get a whiff of those autumn scents, I feel all warm and fuzzy inside. Is it just me? But then, everywhere I freakin’ turn, those yummy flavors are blended into some dessert or calorie-laden drink that’s filled with sugar and junk and I know I’ll feel ill after. No thanks.

At the same time, my breakfast game needed a little refresher as I’m typically a shakes girl in the morning, but I’m feeling like I’d like some real food for a change.  I’ve also been craving with a yogurt consistency, that’s light, nutrient dense and dairy free.  

This Paleo Pumpkin Pie Chia Seed Pudding inspired by hungrybynature.com  knocked it out of the park!

But first, let me break it down people.

Pumpkin is a great source of fiber (keeps you fuller longer), great immunity booster (with Vitamins A, C and zinc – who doesn’t need that at this time of year?!), and the tryptophan helps sleep & mood (I mean, don’t we all need a little help in that department at this time of year?).

And the chia seeds, considered a superfood, really bring it home. They are also fiber packed (let me remind you that high fiber = weight loss!), high in antioxidants, high in omega 3 fatty acids (also great for weight loss & mood-boosting, amongst many other benefits), high in calcium, just to name a few.

I swear – it literally, took 5 minutes to prepare, met all of my requirements, tastes like freaking dessert, and is guilt free! How the heck can you go wrong there! Oh! and now I also have a new recipe that my kids love!

Pumpkin Pie Chia Seed Pudding Recipe

*I made a few tweaks to the original recipe by Hungry by Nature.

Serves 8-10

Ingredients

• ½ cup raw pecans
• 1½ cup pumpkin puree (canned or fresh)
• 1½ cup unsweetened almond milk
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon nutmeg
• pinch of sea salt
• 1/2 cup chia seeds
• 1/2 teaspoon of maple syrup
• 1/4 teaspoon vanilla extract
• optional toppings: fresh fruit, nut butter, whipped cream, cinnamon

1. Toast the pecans. Heat a small skillet over medium-low heat and let it get hot, about 30 seconds. Add pecans and toast for 4-5 minutes, stirring constantly, until golden brown.
2. Add pecans, pumpkin, almond milk, cinnamon, ginger, nutmeg, vanilla extract, maple syrup and salt to a high powered blender or food processor. Process until smooth and all ingredients are combined about 1-2 minutes.
3. Transfer to a medium sized resealable bowl. Stir in chia seeds until combined. Cover and refrigerate for 3 hours or overnight.
4. Eat as is or top with desired toppings.

I hope you enjoy it! Please let me know if you enjoyed it as much as I did!

xo

Misha

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