This smooth and creamy Pumpkin Chia Pudding is not only easy to make, but is healthy enough to be eaten for breakfast.
Since this is the season for pumpkin recipes, I decided to make a Pumpkin Chia Pudding. Using chia seeds to make pudding is a great choice because chia seeds get gelatinous when you add liquid.
I wanted to post a Halloween recipe today, but it didn’t work out the way I envisioned. Also, I didn’t plan on posting two chia puddings in a row, but I figured since Halloween is on Monday, this would be a good time. I have included this in my dessert section, but since it is so healthy, it could also be eaten for breakfast.
Actually, I was hoping to have a Halloween recipe ready to post last Saturday, but you may have noticed that I have been having problems with my site. It has been down on and off since last Friday night. I tried to switch themes and it messed up my site. Hopefully it can be worked out because I really like the theme I picked out.
It has been a nightmare to say the least. I have been on the phone with techs for hours at a time, of course each one saying different things. The one great thing that I learned and have fixed is all my photos are now optimized as well as a few other things that were taking up way too much space.
For this recipe, I decided to mix all the ingredients in a high speed blender. It makes a smooth and creamy pudding.
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Pumpkin Chia Pudding
- 1/4 cup chia seeds
- 1 cup unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- 15-20 drops stevia or 2 dates, softened in hot water
- 1/4 cup pumpkin puree
- 1/2 teaspoon pumpkin spice
- pinch salt
- chopped pecans
- Mix chia seeds and almond milk. Let sit in the fridge for at least an hour. Add vanilla extract, stevia or dates, pumpkin puree, pumpkin spice, and salt. Mix in a high speed blender or Nutribullet until smooth and creamy. Garnish with chopped pecans.