Dairy Free | Gluten Free | Paleo Friendly | Protein & Fiber
Fall is here, which reminds me of pumpkin pies! I tend to put pumpkin in everything, including my chia pudding.
Since I had such great feedback from the original chia pudding recipe a few months ago, I figured maybe I should spice it up a bit.
As long as you have a bottle of pumpkin pie spice, you can turn almost anything into pumpkin pie.
Seriously, this chia pudding really does taste like you’re eating pumpkin pie for breakfast.
And this is the only time you can eat pie for breakfast and still lose weight!
I bought this amazing little jar of goodness from Trader Joe’s. It contains all of my favorite warm spices of Fall: cinnamon, nutmeg, cloves, ginger, lemon peel, and cardamom.
You can make your own pumpkin pie spice by mixing all of those together too. Sprinkle it in everything with pumpkin puree and a bit of maple syrup and ta-da…it’s magically turned into pumpkin pie.
There are multiple health benefits of pumpkin too. One cup of pumpkin puree contains a high amount of iron, vitamin A, and vitamin E, all of which are crucial to keep your immune system strong. So if you hate getting sick every time the cooler season arrives, eat loads of pumpkin puree!
Pumpkin also contains fiber which acts like a broom to sweep all the yucky toxins out of your system. The less toxins that you have in your body, the better it’s able to function properly.
Warm spices like cinnamon and ginger are wonderful anti-inflammatory spices that contains antioxidants. So not only do they ward off diseases, but help keep your blood sugar levels stable.
Combine these spices with pumpkin puree and chia seeds, you have a super healthy breakfast that will make you invincible. At least for the day.
If you need another breakfast with super powers for Fall season, try my pumpkin pie spiced quinoa bowl.If you like this recipe, please share with your buddies. And dog…because dogs love pumpkin too.
- 1 cup almond milk
- 2 tablespoons chia seeds
- 1-2 teaspoons pumpkin pie spice
- 1-2 tablespoon pure grade A/B maple syrup
- ½-1 cup pumpkin puree
- optional: extra ¼ teaspoon cinnamon
- optional: ½ teaspoon vanilla extract
- optional: ¼ cup toasted walnuts
- Soak chia seeds in almond milk.
- Use a fork to give it a quick stir, or shake it vigorously!
- Store in the refrigerator overnight. (The chia will expand)
- Mix together the rest of the ingredients and add to milk.**
- **Note: you can do this at night or in the morning.
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