Mama’s Pumpkin Pie Chia Pudding

Very trendy now are chia seeds and chia pudding, so we have been enjoying chia puddings along with everyone else. You can probably find over 100 recipes if you look on Pinterest alone! 

hydrophilic chia seeds rich in omega-3 fatty acids including ?-linolenic acid (ALA)

Since it has turned all fall-like and cozy-feeling I’ve been making this {raw, gluten-free, dairy-free, processed sugar-free} chia pudding concoction with pumpkin for breakfast and snacks…anything to add more pumpkin to the season!

Our visit to the pumpkin patch was just perfect for that crisp autumnal day!

Basic Recipe

For a basic recipe to which you can add any *flavor plus sweetener* (raw cacao powder, raspberry puree, apple sauce, bananas, almond butter, etc.), stir 2 tablespoons of chia seeds and a pinch of sea salt into 1 cup milk or milk alternative. Let sit in the refrigerator overnight. It makes itself while you sleep! By morning it will be thick and creamy – amazing for topping with berries or few nuts for a healthy breakfast or an afternoon snack or dessert.

A second way to use chia is to gel it. Similar to the pudding, you can make a chia gel, which can be stirred into sauces, dips or salad dressings to lend a more satisfying texture to otherwise lean items. Mix 1 tablespoon chia seeds with 1/2 cup water (or other liquid, such as coconut water) and let sit for 20 minutes. Chia gel can also be substituted for some of the fat in baking recipes though I have not done this.

Chia seeds don’t have much, if any, flavor of their own. Instead, they take on the taste of whatever you add them to. I feel they amplify flavors and add desired bulk to make your cooking even more appealing.

Mama’s Pumpkin Pie Chia Pudding:

(4-6 servings)

Ingredients 

• 3 cups of coconut milk or milk alternative of your choice
• 1/2 cup (~8 Tbsp.) chia seeds – I buy in bulk to save money (they are shelf-stable)
• 1 -15 oz. can pumpkin puree or just under 2 cups of your own baked pumpkin
• 2 – 3 Tbsp of maple syrup or raw honey or substitute stevia to taste
• 1 1/2 tsp. vanilla extract
• 1 1/2 – 2 level tsp. pumpkin pie spice, to taste
• 1/2 tsp. sea salt
• 1/8 tsp. nutmeg, optional to taste
• 1/4 tsp. ground ginger, optional to taste
•  1 tablespoon walnuts and pumpkin seeds to garnish, optional
• a dusting of cinnamon to garnish

Directions:

• Mix milk and chia seeds together in a glass or bowl until chia seeds are fully submerged/dispersed in liquid and not clumped.
• Mix the rest of the ingredients together and stir into the chia mixture, smashing out any lumps.
• Place in refrigerator overnight or for at least 3 hours. I try to stir it once before I go to bed to make sure the chia seeds don’t become too gelatinous.

Some say chia seeds help with weight loss, but the 2 studies that have looked at chia refute that they help with weight loss. However, chia seeds do seem to keep me from wanting to snack between meals. The wee seeds provide an excellent source of fiber (11 grams per 2 tbsp!) – both soluble and insoluble – which helps you feel full and keeps things moving smoothly. They offer significant amounts of antioxidants, vitamins, and minerals such as calcium, phosphorus, magnesium, manganese, copper, niacin and zinc. More health benefits on chia.

So put on an extra sweater
and some nice thick socks;
Wake up for Mama’s puddin’
served up with bagels and lox.”
~Jacqueline

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