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.