Pumpkin Pie Chia Pudding


  • 1 cup coconut milk or almond milk
  • 1 cup pumpkin puree
  • 2 Tablespoons almond butter without sugar added
  • 1 Tablespoon raw honey or Grade B Maple Syrup
  • ½ teaspoon vanilla bean powder
  • ½ teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • A pinch of Himalayan salt
  • 2 Tablespoons chia seeds
  • Nuts of your choice to layer




Blend all ingredients, except chia seeds, until smooth.


Place the blended mixture into a large canning jar then add chia seeds. Seal jar and shake.


Place in refrigerator overnight or for at least 3 hours. Shake the jar a time or two during the refrigerator “processing” time.


Layer with nuts when spooning into cups.


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