This chia pudding smells and tastes like fall, and it’s super simple to make. I sweetened mine with some honey and a touch of molasses for some extra depth, but it’s also great with maple syrup. I like to add some contrast to the subtle sweetness by topping with salted nuts. This time I used pistachios and almonds and it was delicious! If you’re looking for a nutrient rich fall treat, you definitely need to give this a try!
Spiced Pumpkin Chia Pudding
Perfect for a quick fall breakfast or dessert.
- 2 cups vanilla almond milk
- 1/4 cup pumpkin puree
- 2 Tbsp sweetener of choice (honey, maple syrup, etc)
- A dash of each: nutmeg, ginger, cloves, salt
- 1/2 tsp cinnamon
- 1/2 cup chia seeds
- In a medium bowl whisk together all ingredients but chia seeds, making sure they are well incorporated.
- Add the chia seeds to the milk and pumpkin mixture, stirring until fully mixed. Allow pudding to sit for 15 minutes, then stir again to remove any clumps. Store in an airtight container in the fridge for up to 5 days.