It’s pumpkin pie spice season! I’m personally not a huge fan of pumpkin spice flavored things, with the exception of pumpkin pie and my recipe for pumpkin pie chia seed pudding. You can absolutely have this for a healthy dessert but I like to have it for breakfast in the morning.

Makes 2 Servings
Ingredients
1 Cup Milk
1/2 Cup Cottage Cheese
1/3 Cup Pumpkin Puree
1/3 Cup Chia Seeds
1-2 Tablespoons Maple Syrup
1 tsp Pumpkin Pie Spice
Directions
In a blender combine milk, cottage cheese, pumpkin puree, pumpkin spice, and maple syrup. Blend until the cottage cheese it smooth and there are no clumps left.
In a small mixing bowl combine the wet mixture with the chia seeds. Whisk occasionally until the chia seeds are gelatinous.
Refrigerate overnight. When ready to serve in the morning give it a quick stir. I like to top mine with pumpkin seeds and hazelnuts. Enjoy!

Notes
I personally use nonfat milk but you can use whatever milk or milk alternative you’d like…it just might change the consistency making it a thinner or thicker pudding.
I know it can be frustrating to open a can of pumpkin puree just to use 1/3 cup of it, so I suggest planning accordingly and making some pumpkin bread or muffins with the rest. I toyed with the idea of creating the recipe to use the entire can but it would turn out overwhelmingly pumpkin, or it would make a huge batch. Make sure you use pumpkin puree and not pumpkin pie filling.
I personally prefer white chia seeds which I order online. I find regular chia seeds to sometimes have a slightly fishy taste.
It’s important to continuously whisk the chia seeds until they become gelatinous because it will leave them suspended in the mixture rather than sinking to the bottom.
