Quick and Nourishing Pumpkin Pie Chia Pudding
This pumpkin pie chia pudding is ready in almost an instant. Let’s just say, how would you like to have a jar of this in your hand faster than you can reheat a pumpkin pie in the oven? It's nutritious and totally kid-approved! Try it, and let me know what you love the most!
Ingredients
- 1/2 cup milk of your choice
- 2 tablespoons chia seeds
- 1/2 banana mashed
- 3 tablespoons pumpkin purée
- 1 to 2 tablespoons maple syrup see tip
- 1 to 1/2 teaspoons pumpkin pie spice mix see tip
- Pinch of sea salt
- 1/4 cup vanilla yogurt of your choice
Instructions
- *If your banana is very ripe and soft or your yogurt is on the thinner side, you’ll want to add a third tablespoon of chia seeds to ensure your pudding thickens nicely. (See note below.)
- Microwave the milk for about one minute, until it’s hot, but not boiling.
- To a 1 1/2 to 2 cup jar, add the hot milk. Now, except for the yogurt, add the remaining ingredients. Stir, until well combined, and let sit for 2 to 5 minutes, until slightly thickened.
- Add the yogurt, stir to combine, then transfer to the freezer for 5 to 10 minutes.
- It should be gelled and ready to eat! Add your favourite toppings (sliced banana, a dollop of nut butter or more yogurt, granola, etc.) and enjoy! If you don't plan to eat it right away, cover the jar with a lid and transfer the pudding to the fridge.
Notes
Store in the fridge for up to 4 days.
Depending how ripe your banana is, you may wish to use the lower end of the range of maple syrup.
To replace the pumpkin pie spice with individual spices, per smoothie, to taste, use:
- 1 to 1/2 teaspoons cinnamon
- 1/4 scant to 1/4 generous teaspoon ginger
- 1/4 scant to 1/4 generous teaspoon nutmeg
- A pinch each of allspice and ground cloves
Tried this recipe?Let us know how it was!