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Pumpkin Chia Seed Pudding

Creamy Pumpkin Chia Seed Pudding for Cozy Fall Bliss

Enjoy a nutritious twist on a classic dessert with this Pumpkin Chia Seed Pudding, perfect for fall indulgence.
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Prep Time 5 minutes
Chill Time 4 hours
Total Time 4 hours 5 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pudding Base
  • 1 cup Milk of Choice Almond, coconut, or oat milk
  • 1 cup Pumpkin Puree Pure pumpkin puree, not pie filling
  • 2 tablespoons Maple Syrup Can substitute with honey or agave
  • 1 teaspoon Pumpkin Pie Spice Or a mix of cinnamon, nutmeg, and ginger
  • 1 pinch Salt Optional for low-sodium version
  • 1/4 cup Chia Seeds Key thickening agent

Equipment

  • mixing bowl
  • whisk
  • Plastic wrap

Method
 

Preparation Steps
  1. In a medium mixing bowl, whisk together the milk, pumpkin puree, maple syrup, pumpkin pie spice, and salt until smooth.
  2. Gently fold in the chia seeds, stirring for about 1 minute to ensure they are fully incorporated.
  3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
  4. Once chilled, stir the pudding and serve in individual bowls, topping with your choice of garnishes.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 30gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 120mgPotassium: 300mgFiber: 10gSugar: 8gVitamin A: 2000IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

For a creamier texture, blend the mixture before refrigerating. Store leftovers in an airtight container for 3-4 days.

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