Thursday, October 17, 2013
Pumpkin Pie Chia Pudding
Lately, I've been craving pumpkin pie. But not a slice of pumpkin pie, an entire bowl of pumpkin pie filling. Obviously that isn't the healthiest food choice, so I decided to create something better...and this pudding is great! This tastes so much like pumpkin pie filling with less fat and sugar, and more calcium and protein. If you've never heard of chia seeds, refer to this post to read about what they are and why they're great.
Pumpkin Pie Chia Pudding
(Yields 2 servings)Ingredients:
- 1/2 cup milk (I used almond milk but dairy milk works too)
- 1/2 cup pumpkin puree
- 3 Tbsp. chia seeds
- 1 tsp. vanilla extract
- 2 Tbsp. maple syrup
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cloves
Directions:
- In a small bowl, whisk together milk, pumpkin, vanilla, maple syrup and spices
- Add the chia seeds and stir to combine
- Refrigerate for 4 hours or overnight - stir the pudding after 2-3 hours
- Serve chilled
You can also add raisins or walnuts to the pudding mixture. For an extra delicious treat, use this pudding to make a parfait using crumbled homemade gingersnap cookies (although store-bought gingersnaps works just as well)!
Enjoy and thanks for reading!
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