Pumpkin Pie Chia Pudding

Pumpkin Pie Chia Pudding (V+GF)

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High in fiber and vitamnis, low in sugar, pumkpins are a great choice for your breakfast. Together with chia seeds, they make a fantastic combo for a nutritious morning meal.

When pumpkin season begins, I have no limits – I put pumpkins in savory and sweet dishes, for breakfast, lunch, dinner, and a dessert. Yes, basically everything 🙂
/scroll down for a full list of pumpkin receipes from the blog/

Since I am trying to eat as much vegetables as I can during the day, I decided to eat them for breakfast as well and pumpkin seemed like a good choice, especially if you fancy sweet breakfast like me.

The idea behind this recipe is very simple – adding a few tablespoons of baked pumpkin puree to your chia pudding. With some spices and another few delicious add-ins, you will be blown away by this chia pudding.

Enjoy!

xx

Iva

Pumpkin Pie Chia Pudding
Pumpkin Pie Chia Pudding

PUMPKIN PIE CHIA PUDDING {vegan & gluten-free} 
This recipe first appeared on culinary postcards

Prep time: 5 min + 15 min/overnight (inactive)
serves 2 (makes 2 jars as pictured – 4 oz jars)

Ingredients:

for pumpkin puree
1 cup of baked pumpkin (I used Hokkaido, but Butternut would be a good choice as well)
1/4 cup coconut milk (full fat, from the can)
2 Tbsp date syrup (or other liquid sweetner you are using)
1/2 tsp cinnamon
1/8 tsp ground cloves

for pudding
4 Tbsp pumpkin puree (made as explained above)
1 cup plantbased milk (I used oat milk, but you could use any you like)
4 Tbsp chia seeds

topping – oat and walnut crumble
3 Tbsp oats
1 Tbsp coconut flour
3 Tbsp ground walnuts
1 tsp coconut sugar (or more if you like it sweeter)
pinch of salt
1tsp coconut oil

Pumpkin Pie Chia Pudding_spoon
Pumpkin Pie Chia Pudding_spoon

Preparation:

  1. Blend baked pumpkin (“meat”) with coconut milk and rest of the puree ingredients, then pour in two 4 oz jars.
  2.  Add 2 Tbsp of chia seeds and 1/2 cup plantbased milk in each jar, stir well and put in the fridge to sit for at least 15 minutes, or overnight for the best consistency.
  3. When you are ready to eat, take the pudding out on room temperature and prepare the crumble: In a small bowl combine all ingredients for the topping except coconut oil. Mix them well with a spoon. then mix in the coconut oil with your fingers.
  4. Divide the crumble topping between chia puddings and enjoy!

More pumpkin-inspired recipes from the blog (click to access the recipe):

Pumpkin, Carrot and Cranberries Muffins (vegan)
Pumpkin Granola with Carob, Almonds and Dried Figs (vegan, gluten-free)
Pumpkin and Walnut Scones with Chocoalte Glaze (vegan)
Pumpkin and Almond Ricotta Stuffed Buckwheat Crepes (vegan)
Persimmon and Butternut Squash Mousse (vegan, gluten-free)

If you like chia pudding, why not try this delicious recipe, too?
Winter Chia Seed Pudding Winter Chia Seed Pudding

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