A simple and healthy fall inspired breakfast that will have you licking your spoon clean and doubles as dessert – Pumpkin Pie Chia Pudding.
Hi Hungry by Nature readers!! I’m so happy to be here today! I’m Kelly, a food and fitness lover, CrossFitter, runner, and blogger over at Eat the Gains. My little space on the internet is devoted to providing wholesome and delicious recipes while also giving some inspiration and ideas for daily workouts. The recipes I create are healthy, while being easy to make and flavorful. I don’t follow one specific diet, but focus on real, whole, and nutritious foods. I also believe in moderation. While I love vegetables and working out, I also love sweet potato fries, a spicy margarita, chips and dip, and a lazy Sunday. It’s about balance and finding a place where you are happy and healthy!
Now that it is officially October, pumpkin is in full swing. I’m pretty sure it’s been in full swing since September 1st, but I’m not one to immediately jump on the fall train. I’m at summer girl at heart and want to soak up every last bit of it. I also live in Austin, Texas (originally from the Northeast) and September here definitely does not feel like the fall I grew up with.
But October is here now and I’m all about the pumpkin! It is still pretty warm outside (even though that usually doesn’t stop me from turning on the oven), so I kept this to a no bake pumpkin pie recipe. And lets just keep it between us, but baking is not one of my strong points 😉
This recipe takes the flavors of pumpkin pie and turns it into a healthy and easy chia pudding. Pumpkin is loaded with potassium, vitamin A, and beta-carotene. Chia seeds pack protein, fiber, healthy omega 3s, and antioxidants. This chia pudding is also free of added sweeteners! All those health benefits for a dish that tastes like the pie you eat once a year?! Yes please!
I have been eating this pumpkin pie chia pudding with my breakfast, as an afternoon/pre-workout snack, or after dinner for a little treat. It has a good balance of carbs, healthy fats, and protein and provides the perfect amount of sweetness. It is delicious as is, but I am loving it topped with some nuts, fresh fruit, or nut butter! I am thinking whipped cream would be amazing too!
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- ½ cup raw pecans
- 1½ cup pumpkin puree (canned or fresh)
- 1½ cup unsweetened almond milk
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- pinch of sea salt
- ¼ cup chia seeds
- optional toppings: fresh fruit, nut butter, whipped cream, cinnamon
- Toast the pecans. Heat a small skillet over medium-low heat and let it get hot, about 30 seconds. Add pecans and toast for 4-5 minutes, stirring constantly, until golden brown.
- Add pecans, pumpkin, almond milk, cinnamon, ginger, nutmeg, and salt to a high powered blender or food processor. Process until smooth and all ingredients are combined, about 1-2 minutes.
- Transfer to a medium sized resealable bowl. Stir in chia seeds until combined. Cover and refrigerate for 3 hours or overnight.
- Eat as is or top with desired toppings.
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