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Pumpkin Pie Chia Pudding That'll Blow Your Mind

Author:

Liz Moody

October 26, 2015

Author & Podcaster

By Liz Moody

Author & Podcaster

Liz Moody is the host of the top-rated The Liz Moody Podcast, author of bestselling books "100 Ways to Change Your Life," "Healthier Together: Recipes for Two—Nourish Your Body, Nourish Your Relationships," and "Glow Pops," and a popular online content creator who has helped millions of people transform their lives. A regular speaker, panelist, and podcast guest, Liz shares her own deeply personal anxiety journey that led her to where she is now as well as actionable, fun, and science-based ways for everyone to live their best lives.

October 26, 2015

This breakfast tastes almost exactly like pumpkin pie filling. The chia seeds expand and give it that dense, custardy texture, and the pumpkin and spices give that wonderful, delicious fall feeling.

It’s naturally gluten-free, vegan, and refined-sugar-free (thanks to the use of dates as a sweetener). The pumpkin, when you take it out of the sugary crust it’s typically wrapped in, is actually quite good for you, with one serving containing more than 200 percent of your recommended daily value of Vitamin A.

Pumpkin Pie Chia Pudding

Serves 1

Ingredients

1 cup milk of choice (I used homemade coconut cashew)
½ cup fresh or canned pureed pumpkin
4 Medjool dates, pitted and soaked in boiling water for 10 minutes, then drained
1 teaspoon vanilla extract
¾ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
¼ teaspoon allspice
Pinch of sea salt
¼ cup chia seeds

Method

Blend all ingredients except chia seeds together in a food processor or blender until very smooth.
Pulse in chia seeds so they're well distributed, then pour into jars or bowls, cover, and refrigerate for at least 1 hour or overnight.
Top with coconut whipped cream or yogurt and enjoy!

Note: This serves 1, but you can double or triple the recipe and store it in the fridge as a grab-and-go breakfast throughout the week.