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Pumpkin Chia Pudding

I always have pumpkin on hand for my dogs because it fixes their upset tummies after one meal–it’s magic! So I’m big on pumpkin any time of year because it’s really low in calories, but high in flavor and antioxidants like vitamins A, C, and E. Also, because it’s orange, we know it packs a lot of Beta Carotene, folates, and niacin. This is an easy breakfast recipe that (for me) is an improvement over the usual oatmeal (too grainy and heavy for me) or yogurt (too much dairy for me). Now you can enjoy pumpkin year round with the added punch of chia seeds!

Pumpkin Chia Pudding
You will need: 5 minutes and….

1 cup of pumpkin puree
1 cup of non dairy milk (almond or coconut) 2 Tbsp. of Chia seeds
1-2 Tbsp. maple syrup or sweetener of your choice

  1. Stir milk and pumpkin into a pot on medium heat, allow mixture to boil then turn down to low
  2. Mix in chia seeds and maple syrup or sweetener to taste. I don’t like sweet stuff, so I use between 1 and 2 tablespooons of maple syrup for the entire mixture, which allows the natural sweetness of the pumpkin fruit to shine


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