Even though I would love to hold on to summer fruits and veggies, my local market is telling me it’s time to make a seasonal switch. The nectarine and peach bins are now filled with apples and pumpkins! I do love fall produce so I guess it’s okay to say goodbye to my summer favorites. It’s pumpkin time! This is obvious from the flood of pumpkin recipes on our social media and I’m adding another one! If you’re a fan of chia seed pudding and pumpkin, you will LOVE this recipe. It really tastes like a pumpkin pie (without the crust) and you can eat it for breakfast!
Pumpkin Pie Chia Pudding
1 cup milk of choice (I recommend soymilk or low fat dairy milk)
1/4 cup chia seeds
1/2 cup pumpkin puree
2 tablespoons maple syrup
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
- Place all ingredients in a medium bowl. Whisk together until creamy and smooth.
- Cover and refrigerate for at least 2 hours or overnight. If you want a grab-and-go breakfast, divide mixture into two Mason jars or any jars with lids.
- If desired, top with a swirl of whipped cream or vanilla yogurt and a dash of cinnamon.
Note: If you plan to eat this for breakfast, I recommend soymilk or dairy milk so you can pick up an extra 8 grams of protein. If you use a nut or oat milk, they only provide 1 gram of protein per 8 ounce serving.