This recipe for Pumpkin Pie Chia Seed Pudding is one of my absolute breakfast favorites!!
It is so easy to make and super wonderful for blood sugars. It does not spike my blood sugar like oatmeal or cereal does and tastes wonderful. Sometimes I need a little self control to prevent me from eating 2 servings!
This recipe was highlighted on Episode 011: Diabetes, Pumpkin Spice and Everything Nice.
- 2.25 cups almond milk unsweetened
- 1 cup pumpkin puree unsweetened
- 6 tbsp chia seeds
- 3 tbsp maple syrup unsweetened
- 1/2 tsp vanilla extract
- 2 tsp cinnamon
- 1/8 tsp pumpkin pie spice
In a medium bowl, whisk to combine the almond milk, pumpkin puree, maple syrup, vanilla extract, and chia seeds. Add the cinnamon and pumpkin pie spice and stir to combine.
Refrigerate until thick and pudding-like, about 2 to 3 hours or overnight.
To serve, spoon the pudding into bowls. Top with pecans, pepita seeds, and/or cinnamon.