Pumpkin Chia Pudding
Chia seeds give this easy-to-make pudding a fiber boost, while warm, aromatic pumpkin pie spice provides a depth of flavor.
Photo: Ted Gibson
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Ingredients
- 2 cups plain unsweetened almond milk
- 1/2 cup pitted dates
- 1/3 cup chia seeds (TRY: Barlean’s Organic Chia Seed)
- 3/4 cup unsweetened pumpkin purée (not pumpkin pie filling)
- 3/4 tsp pumpkin pie spice
- Pinch sea salt
Equipment:
- 6 4-oz jars with lids
Preparation
- In a large jar with lid, combine milk, dates and chia seeds. Cover, shake well and refrigerate for at least 4 hours, or up to 8 hours.
- Pour mixture into a blender and process on high until very smooth, about 2 minutes. Add pumpkin purée, pie spice and salt. Blend until combined. Divide among jars. Refrigerate for 1 more hour before serving. Store in the refrigerator for up to 5 days.
Nutrition Information
- Serving Size 1 jar
- Calories 104
- Carbohydrate Content 16 g
- Cholesterol Content 0 mg
- Fat Content 4 g
- Fiber Content 5 g
- Protein Content 2.5 g
- Saturated Fat Content 0.5 g
- Sodium Content 83 mg
- Sugar Content 9 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 2.5 g