Pumpkin Spice Chia Seed Pudding
Every year, sometime in October, I bust out my Pumpkin Spice Cookie recipe. The recipe was given to me by my sister years ago and I still use the tattered, butter-stained original copy she hand-wrote and sent to me. It's the only recipe I would call a "family secret" and the only one I don't give out (plus, it's a surefire way to secure my invitation to fun fall get-togethers!). I usually let Pumpkin Spice Cookie season taper off sometime after thanksgiving and before the twelve days of Christmas begin.
Over the years, I have become more focused on heathy, clean eating...but this recipe has stayed exactly the same (albeit with a switch to mostly organic ingredients, which, of course only makes the cookies even more irresistible). There are just some traditions you don't want to mess with. But I am always looking for ways to infuse my favorite flavors into healthier options. So, yesterday as I was whirring around the kitchen mixing up cookies to bring to Thanksgiving week festivities, and with a little extra pumpkin puree on-hand, I got inspired to make a chia seed pudding with the flavors of my cookies, but in a healthy version.
Unlike the indulgent cookies, the chia seed pudding has no dairy, no gluten, and just a teeny tiny bit of added sugar.
PUMPKIN SPICE CHIA SEED PUDDING
(makes one 8-ounce pudding)
INGREDIENTS
- 3/4 cup milk of choice
- 2 Tbsp. pumpkin puree (canned, which I usually do, or made from scratch, recipe here)
- 1 tsp. maple syrup
- dash vanilla extract
- 1/4 tsp. “pumpkin spice” spices : ground cinnamon, nutmeg, cloves, ginger
- pinch sea salt
- 4 Tbsp. black chia seeds
optional toppings: pomegranates, coconut flakes, walnuts, cinnamon
DIRECTIONS
Combine all ingredients, except the chia seeds, in an 8 oz. mason jar (or other container with a lid). Mix well with a fork to incorporate. Add chia seeds. Stir so that chia seeds don’t clump.
Put lid on and place in refrigerator overnight to allow the chia seeds to soak up the liquid. Make several servings at a time if you’d like - they will last in the fridge for several days.
Add your favorite toppings.
These make a great on-the-go healthy snack to stock your fridge with!
I made a little how-to chia seed pudding video at the end of the summer with peaches - video below!
Thank you for visiting and happiest of Thanksgiving weeks to you! I'm off to Oregon. And I'm bringing my sister some Pumpkin Spice Cookies!
~rachel