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 {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
Preparation:
- Blend baked pumpkin (“meat”) with coconut milk and rest of the puree ingredients, then pour in two 4 oz jars.
- 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.
- 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.
- 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
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