Pumpkin Spice Chia Pudding

Every year before summer is even over, I start preparing for fall. I start to think about my fall wardrobe, what fall decor and plants I want to put out on my porch and even about what will be on the menu for Thanksgiving.  I absolutely love summer, but the runner up for my favorite season (in a very tight race) is absolutely fall.

That being said….I have a deep, dark fall related secret that I am very hesitantly going to admit.

Are you ready?…

I think Pumpkin Spice Lattes are TRASH. I can’t wrap my mind around why people love these and I think they taste weird. There! I said it!  And I feel like the weight of the world has been lifted off of my shoulders.

Don’t get me wrong, I LOVE all things fall and I even love most things pumpkin spice, but I just can’t get on board with pumpkin spice lattes. What I can get on board with is pumpkin spice chia pudding, especially when it tastes like a rich, decadent pumpkin pie but is actually super healthy. In this version of chia seed pudding, the chia is blended to create a smooth consistency different from whole seed chia pudding that has a tapioca pudding like consistency.

Pumpkin is a very versatile gourd that is low calorie, fat free, high in fiber and unbelievably rich in Vitamin A. Just one serving of pumpkin (and this pudding) contains all of the Vitamin A you need in a day! So here you have it…a pumpkin spice chia pudding that is perfect as a breakfast, snack, or even to offer up as an easy, healthy Thanksgiving dessert option!

Pumpkin Spice Chia Pudding

Makes 4 Servings
Prep Time: 5 Minutes
Rest Time: 4 Hours

Ingredients:
1/3 cup whole chia seeds
1 1/4 cups unsweetened plain or vanilla almond milk
3 tbsp natural maple syrup
1/4 tsp allspice
3/4 tsp cinnamon
1/2 tsp vanilla
3/4 cup of canned pumpkin (not pumpkin pie mix!)
Walnuts for topping (optional)

1. Dump the chia seeds and almond milk into a blender. Let sit for a few minutes while you gather the ingredients and prepare for the rest of the recipe.
2. Blend the chia seeds and almond milk on high for 30 seconds, stopping to scrape down any seeds. These little guys get pretty stubborn, so it’s okay if you don’t get them all!
3. Continue to blend the chia seeds until they are broken down into little specs in the almond milk, about one minute.
4. Add the maple syrup, pumpkin and vanilla blend for 30 seconds.
5. Add the allspice and cinnamon and blend for another 30 seconds or until everything is incorporated.
6. Transfer mixture into a container and cover with a lid or saran wrap.
7. Refrigerate at least 4 hours, but overnight is best. Allowing the pudding to set overnight is not just best for the consistency, but the flavors as well!

Have left over canned pumpkin you don’t want to waste? Consider tossing some into your oatmeal or adding to the usual deviled egg filling!