Pumpkin spice blended chia pudding
Gluten free, nut free option, vegan option, low FODMAP option
Ingredients
- 300 g pumpkin puree (see notes)
- 50-100 g pure maple syrup (add to taste and depending on the sweetness of your pumpkin puree)
- 350-500 g milk of choice (I used lactose free full fat milk)
- 5-7.5 g (2-3 teaspoons) pumpkin spice, (add to taste and according to your pumpkin spice blend)
- Pinch of fine salt
- 100 g white chia seeds
Instructions
- Add the pumpkin puree, a lesser volume of maple syrup, the milk, a lesser volume of pumpkin spice, salt and chia seeds to a blender (I used a NutriBullet). Blend until the mixture is smooth and thickened. It should have a nice pudding-like texture.
- Taste the pudding and add the extra maple syrup and pumpkin spice if you feel it needs it. You can also finish each pudding with a drizzle of maple syrup and a sprinkle of pumpkin spice if that's easier.
- Pour the mixture into 4 clean, dry glass jars and secure the lids. Keep in the fridge and eat within 4 days.
Notes
- I make my own pumpkin puree in the microwave - you can find my recipe here. Libby's also works in this recipe but you may need to add a bit more maple syrup to compensate.
- Blended chia pudding ferments faster than regular chia pudding. I also find that pumpkin puree can ferment quite quickly in hot weather. I recommend putting these puddings straight into the fridge and eating them within 4 days just so they don't go to waste.
- See the notes in the body of the post for dietary substitutions.
- I haven't tested this recipe without blending it. I wanted to create a pumpkin pudding texture.
Tried this recipe?Let us know how it was!