Thursday, November 6, 2014

Pumpkin Pie Chia Seed Pudding

Just because Halloween is over (tear), doesn't mean the pumpkin obsession is going away anytime soon. Thanksgiving is now upon us. And as I like to refer to it, Pumpkin Pie's holiday. So gear up for another pumpkin flavored recipe. But this time I marry pumpkin spice flavor with chia seed pudding to make an all-star breakfast, which when topped with some pecans and pepitas makes it filling to boot. Creamy and crunchy. All of the feelings for this combination. 

Pumpkin Pie Chia Seed Pudding

  • 1 (14.5-oz) canned coconut milk, chilled
  • 1/4 cup chia seeds
  • 1/2 cup pumpkin puree
  • 1 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cloves
  • 1/8 tsp. ground ginger
  • chopped pecans, for garnish
  • pepitas, for garnish
In a medium bowl, whisk together the coconut milk, chia seeds, pumpkin, cinnamon, nutmeg, cloves, and ginger. Cover or place into a sealed mason jar in the fridge overnight.

To serve, top with pepitas and chopped pecans. 

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