Pumpkin Chia Pudding

As you can tell from the recipes listed, I love pumpkin! I cook pumpkins every fall and have lots of fresh pumpkin to use for recipes. This recipe is great for breakfast and is very filling. It serves 6 and keeps in the refrigerator for about 5 days so I like to make it when I am having company (like I just did at Thanksgiving). I like to make it the night before. The pumpkin is nutritious and the chia seeds give the dish a fiber boost. When serving I usually add chopped walnuts and cacao nibs. Or, you can add chopped pistachios and sprinkle nutmeg on top.


2 cups plain unsweetened almond milk

1/2 cup pitted dates

1/3 cup chia seeds

3/4 cup pumpkin (not pumpkin pie filling - use organic unsweetened canned pumpkin if you do not have any fresh)

3/4 tsp pumpkin pie spice

pinch of sea salt


1. Combine the milk, dates, and chia seeds in a large bowl. Stir, cover, and refrigerate for at least 4 hours, or up to 8 hours.

2. Pour the mixture into a blender and process on high until very smooth. Add the pumpkin, pie spice, and salt. Blend until combined. Refrigerate for 1 more hour before serving.

Recipe Source: Clean Eating Magazine

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