About This Recipe
Pumpkin chia pudding takes the flavors of your favorite holiday dessert and turns it into a healthy chia pudding recipe. Made with pumpkin puree, pecans, milk, spices, and slightly sweetened, it makes a delicious breakfast, snack, or dessert. Gluten-free, dairy-free, and vegan-friendly!
Ingredients
- 1/4 cup raw pecans ((30 grams))
- 1 cup pumpkin puree
- 1 1/2 cups almond milk
- 1 1/2 teaspoon pumpkin pie spice
- 1 tablespoon maple syrup
- 1 serving unflavored collagen ((optional))
- pinch of sea salt
- 1/4 cup + 2 tablespoons chia seeds
- optional toppings: whipped cream, fresh fruit, nut butter, cinnamon...
Instructions
- Toast the pecans. Heat a small skillet over medium-low heat and let it get hot, about 30 seconds. Add pecans and toast for 4-5 minutes, stirring constantly, until golden brown. The toasting step is optional, but I find it adds great flavor and is so easy to do.
- Blend ingredients. Add almond milk, toasted pecans, pumpkin, collagen, maple syrup, pumpkin pie spice, and salt to a high-powered blender or food processor. Process until smooth and all ingredients are combined, about 1 minute.
- Let chill. Transfer to a medium-sized resealable bowl or large jar. Whisk in chia seeds until thoroughly combined. Cover and refrigerate for 3 hours or overnight.
- Enjoy! Eat as is or top with desired toppings.
Source: This recipe is from
Eat The Gains.
Used with attribution.
Full original recipe with photos and notes available at the source link.
← Back to all recipes
