Now that it’s mid-September, it’s officially time to put pumpkin and pumpkin spice in everything you eat. I’ve said it before and I’ll say it again – pumpkin is practically the best thing that’s every happened to the culinary world. I’m obsessed with it. I honestly will eat canned pumpkin with cinnamon and a spoon. People think this is weird. I know it’s delicious.
But canned pumpkin – besides providing a delicious fall-like umami flavor – is also a great way to bump up the veggie content, fiber, potassium and beta-carotene of basically everything. I use it a lot for both sweet and savory dishes and can’t wait to share many of them right here on kbaked.com.
But first – let’s talk breakfast. I love chia seed pudding. I also love pumpkin. Genius idea: put them together! Add pumpkin pie spice! Eat what tastes like pumpkin pie filling in a bowl for breakfast! Bonus: it’s healthy! Chia seeds are known power foods filled with healthy-fats, fiber and omega-3s, and make an excellent pudding if allowed to plump up in the presence of a little liquid. This works with almond or any other milk, and the pumpkin only makes it thicker, creamier, and more scrumptious. Add as much or as little sweetener as you like. Maple syrup keeps the fall flavor profile on point, but anything will do! Heck, I’d even eat it without any sweetener. I.love.pumpkin.
Anyways, make this the night before. Prepping takes like 46 seconds, and when you wake up all you have to do is take it out of the fridge and eat it. It could not be easier. In fact, it may be the easiest recipe on kbaked.com to date. Enjoy this delicious, healthy treat as breakfast, dessert, or a snack. It will keep you full and happy for at least a few hours, as would pair nicely with a pumpkin spice beverage if you’re into excess like I am. Happy fall and happy eats! xoxo, kbakes.
Prep Time: 1 minute
Cook Time: 0 minutes, but should be left to chill for at least 2-3 hours
Level: Could not be easier.
- 2 tablespoons chia seeds
- 3 tablespoons canned pumpkin
- 3/4 cup almond or soy milk
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon sweetener of choice (I suggest maple syrup or brown sugar; sugar, agave, or honey would also work quite well)
1. Combine chia seeds, pumpkin, almond milk, and pumpkin pie spice in a bowl. Mix well.
2. Refrigerate for at least 3 hours or overnight until the pudding has firmed up and become pudding-y. That’s a real word I promise.
3. Top with sweetener and any other toppings you may desire (shredded wheat, nuts, or whipped cream if you’re feelin’ naughty ;-)) and EAT.