Pumpkin Pie Chia Pudding
a healthier version of pumpkin pie
JUMP TO RECIPE
(Discloser: This is a sponsored post that contain affiliate links that I may earn a commission on. I also received free product from Nature’s Flavors; However, all opinions and thoughts are my own. Thank you for supporting the brands that keep Inspiration Apron running!)
Ever get a craving for pumpkin pie but you don’t want all the calories and added sugar? I’ve got a delicious and healthy substitute: my Pumpkin Pie Chia Pudding cups are full of pumpkin pie flavor but with nutritious benefits that will satisfy your craving. Makes four 6 oz servings.
What are chia seeds and what nutritional benefit are they to me? These tiny oval gray seeds are mostly native to southwest United States and Mexico and have been cultivated since before 3500 BC. The seeds come from a flowering plant of the mint family called Salvia Hispanica. Looks can be deceiving, these tiny seeds hold great nutritional power. They are a small vessel for all things needed in a healthy diet like dietary fiber, protein, healthy carbohydrates, vitamins and minerals. Did you know chia seeds have a higher calcium content than milk and also are higher in omega-3 essential fatty acids than salmon? They contain iron, potassium, magnesium, selenium along with being rich in antioxidants.
FUN FACT: Chia seeds were once offered to Aztec gods during religious ceremonies.
Where to find chia seeds: With all that nutritional knowledge about chai seeds, the only question you’ll be asking yourself is “When am I going to make this?” If you haven’t discovered chia seeds yet and don’t know where to find them, head over to your nearest grocery store and look for them on the baking isle (or I have them linked below if you’d rather purchase on Amazon.)
The pumpkin spice flavor is added by using Nature’s Flavors Natural Pumpkin Spice flavor syrup. It’ has all the delicious pumpkin spice flavor and it’s also great for adding to coffee.
Let’s begin!
Ingredients:
4 tbsp chia seeds
1 cup unsweetened vanilla almond milk
2 tbsp Nature’s Flavors Natural Pumpkin Spice flavor syrup
1/2 cup pumpkin puree
1/3 cup Silk unsweetened vanilla almond milk yogurt alternative
1 tsp pure maple syrup
1/8 tsp ground nutmeg
1/8 tsp Origine organic ground cinnamon
8-10 gingersnap cookies, crushed
Optional garnishes: Extra pumpkin puree and gingersnap cookies
How to make chia pudding
Instructions:
In a small bowl or cup, combine chia seeds, almond milk and flavor syrup. Stir well and place in fridge.
In a small bowl, mix together pumpkin puree, yogurt, maple syrup, nutmeg and cinnamon until smooth.
Assemble the pudding:
Evenly divide pumpkin yogurt mixture into bottom of serving dishes then sprinkle with crushed gingersnaps.
Next, remove chia mixture from fridge and stir once more. Spoon over top of gingersnaps and return assembled pudding to refrigerator to chill for at least 2 hours or overnight.
Garnish with a dollop of pumpkin puree and gingersnap cookie and serve cold.
This Pumpkin Pie Chia Pudding would make a healthy breakfast, snack or dessert alternative, especially for those with lactose intolerance or food allergies.
It would be something good to have on hand when you have company over for Thanksgiving or holidays with special diets or restrictions. It’s deliciously full of pumpkin pie flavor with creamy and crunchy layers…you’ll forget how healthy it is!
Can you blend all ingredients together to make the pudding instead of layering it?
Yes. You can add all ingredients together, except for gingersnaps, and place in fridge for 10 minutes. Remove and stir, then refrigerate for at least 2 hours. You can then sprinkle gingersnaps over top of pudding or omit all-together for an even healthier option.
Enjoy!
💜Julie
Pumpkin Pie Chia Pudding
Ingredients
Instructions
- In a small bowl or cup, combine chia seeds, almond milk and flavor syrup. Stir well and place in fridge.
- In a small bowl, mix together pumpkin puree, yogurt, maple syrup, nutmeg and cinnamon until smooth.
- Assemble the pudding: Evenly divide pumpkin yogurt mixture into bottom of serving dishes then sprinkle with crushed gingersnaps.
- Next, remove chia mixture from fridge and stir once more. Spoon over top of gingersnaps and return assembled pudding to refrigerator to chill for at least 2 hours or overnight.
- Garnish with a dollop of pumpkin puree and gingersnap cookie, if desired, and serve cold.
Notes
NOTE: Leftovers can safely be stored in fridge for up to 3 days.
NOTE: I am lactose intolerant, that is why I choose to create a dairy-free version, but if you would like to use real dairy ingredients you can (equal substitution amounts) just keep in mind that it will change the nutritional values.
Can you blend all ingredients together to make the pudding instead of layering it? Yes. You can add all ingredients together, except for gingersnaps, and place in fridge for 10 minutes. Remove and stir, then refrigerate for at least 2 hours. You can then sprinkle gingersnaps over top of pudding or omit all-together for an even healthier option.
Nutrition Facts
Calories
121Fat (grams)
9Sat. Fat (grams)
.9Carbs (grams)
22.75Fiber (grams)
6.75Sugar (grams)
9.35Protein (grams)
5.25Sodium (milligrams)
110Cholesterol (grams)
0Disclaimer: Nutritional values may vary with brands used.
