Pumpkin Pie Chia Pudding

Ingredients

Yield: 8 servings

1½ cups pumpkin puree

1 ½ cups unsweetened almond milk

¾ cup almond flour

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon nutmeg

¼ teaspoon kosher salt

2 tablespoons maple syrup

¼ cup chia seeds

 

Toppings:

1 cup pecans

1 peeled pomegranate

Nutrition information

Serving Size: ½ cup

Calories: 249

Total Fat: 17 g

Saturated Fat: 1.5 g

Monounsaturated Fat: 5.9 g

Polyunsaturated Fat: 4.3 g

Protein: 6.4 g

Carbohydrate: 21 g

Sugars: 10 g

Dietary Fiber: 7.8 g

Sodium: 1.7 mg

 

Source: Adapted from Food and Wine Magazine

Instructions

1. Heat oven to 400 degrees.

2. In a blender, add pumpkin, almond milk, almond flour, spices, salt and maple syrup. Blend until smooth and well combined.

3. Pour into a medium sized mixing bowl. Using a spatula, fold in chia seeds. Cover and place in the refrigerator for a few hours (overnight is best). The chia seeds will thicken up the pudding.

4. Place the pecans on a small baking tray and cook in the oven until toasted, about 7 minutes. When cool, chop them into bite sized pieces.

5. When ready to serve, portion out pudding into serving glasses and add pecans and pomegranate seeds.