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    Home » Breakfast Recipes

    Oct 2, 2014 · Modified: May 17, 2018 by Chelsea · This post may contain affiliate links · This blog generates income via ads · Tags: Egg Free, gluten free, grain free, nut free, paleo, primal, vegan, vegetarian

    Layered Pumpkin Pie Chia Pudding

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    Here I am, finally joining in on the PUMPKIN ALL THE THINGS craze. Not that I haven't made pumpkin the base of my food pyramid already—glance around my Facebook page or Instagram and you'll see that pumpkin has become a huge part of my life. I might even say we're going steady.

    I've been having Bulletproof(R) Pumpkin Spice Lattes every. single. day. There's nothing wrong with that. It's actually the most fun and delicious part of my day. It's a shame I have to rush through it 64% of my mornings to get to work on time. To make sure I have somewhat adequate time for my morning coffee ritual, it's nice to have breakfasts pre-prepared.

    That's where chia puddings come in.

    Layered Pumpkin Chia Pudding

    —I cannot believe I managed a half decent segway for that! I thought I was going to have to switch gears out of the blue. *pats self on back*—

    After I first made plain chia pudding with just full-fat coconut milk and chia seeds, I glanced over at the can of organic pumpkin puree sitting on my shelf and knew what must be done.

    The results were downright amazing.

    Layered Pumpkin Pie Chia Pudding

    Chia seeds are these amazing little seeds that pack a powerful nutrition punch, delivering a hefty dose of fiber, protein, calcium, manganese, iron, and more. Basically, they're pretty freaking awesomesauce. Plus, they have this unique ability to congeal liquids. So, add enough chia seeds to milks or sauces, and they thicken up.

    Chia pudding rocks. Pumpkin Pie Chia Pudding is even better.

    Pumpkin Chia Pudding Picture

    This recipe is pretty simple and straightforward. It's no-bake, too! And there's hardly any way to screw up this recipe. If your pudding isn't thick enough to your liking, add more chia seeds. If it's too thick, add more coconut milk (or another nut milk) to thin it out. If you don't find it sweet enough, add maple syrup (my recipes tend to be not that sweet). It's also easy to customize—you can add mix-ins like pecans, walnuts, or chocolate chips. You can top it with maple syrup. The possibilities are endless! And that's how I like my recipes.

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    Layered Pumpkin Pie Chia Pudding

    • Prep Time: 10 minutes
    • Total Time: 3 hours 10 minutes
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    Ingredients

    Scale
    • 1 can coconut milk, divided (half and half)
    • 6 Tb chia seeds, divided
    • 1 tsp vanilla
    • 4 Tb maple syrup, if desired, divided
    • ¾ c pumpkin puree
    • 2 tsp pumpkin pie spice
    • Topping/Mix In Ideas: toasted nuts (pecans rock), chocolate chips, maple syrup, almond butter

    Instructions

    1. Pour coconut milk into two small bowls, trying to keep the amounts half and half.
    2. In one bowl, add 3 Tb chia seeds, vanilla, and maple syrup. Stir until combined.
    3. In second bowl, add pumpkin, almond butter, pumpkin pie spice, and 3 Tb chia seeds. Stir to combine.
    4. Let the two bowls set until it has thickened into a pudding texture (at least 3 hours, more is better)
    5. Carefully layer the two puddings in clear jars or mugs and serve!

    Notes

    Feel free to add more maple syrup. I don't like my food too sweet, but to many people this might not be sweet enough. Try adding 2-4 Tb maple syrup to the pumpkin mixture.

    If after setting for a few hours your puddings are not thick enough, mix in an additional 1-2 Tb chia seeds and let set for another hour.

    Did you make this recipe?

    Tag @chelseajoyeats on Instagram and hashtag it #chelseajoyeats

    Talk to me: What amazing pumpkin creations are you enjoying this fall?Pumpkin Pie Chia Pudding

    More Breakfast Recipes

    • BLT Breakfast Bowls (Low Carb)
    • Strawberry Protein Waffles (Gluten Free, Dairy Free)
    • Fluffy Pumpkin Pancakes (Gluten Free, Paleo)
    • The Best Plantain Pancake Recipe

    Reader Interactions

    Comments

    1. Marla says

      October 05, 2014 at 9:34 am

      Sounds yummy! I also love using chia seeds for their health benefits but just because I love them too. I have definitely going to try this recipe. Thanks for sharing on Real Food Fridays. Will pin & twitt.

      Reply
      • Chelsea says

        October 05, 2014 at 3:09 pm

        Thank you so much Marla! I appreciate you stopping by! 🙂

        Reply
    2. Marla says

      October 09, 2014 at 9:41 am

      HI Chelsea.
      Just a note to let you know that I have chosen your post as one of my features on Real Food Fridays blog hop that goes live tonight @ 7pm EST. So glad to have you as part of Real Food Fridays.

      Reply
      • Chelsea says

        October 09, 2014 at 10:38 am

        What an honor! I appreciate it, Marla! Thank you!

        Reply

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    Hello! I'm Chelsea, the author, recipe developer, and photographer behind Chelsea Joy Eats (formerly DoYouEvenPaleo). Life should be full of flavor, and I've made it my mission to bring you recipes and lifestyle advice that do just that. Most of the recipes here are paleo and gluten free! Want to know more?

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