Pumpkin Pie Chia Seed Pudding

And now for some pudding which doesn't require a stove...

Okay so, I am probably the only person in the world who doesn't like pumpkin pie. I really dislike it, and up until the past few years, I wouldn't touch anything that had pumpkin in it, because I associated it with pumpkin pie. I only like the crust of pumpkin pie, really. I honestly don't care for the pumpkin part of the pie at all... it's not really a texture thing either - it's fully the pumpkin pie flavor that I am not a fan of. My husband, on the other hand, thinks it's the greatest thing on the planet and grew up choosing pumpkin pie as his "birthday cake" every year.

While I do enjoy pumpkin flavored things: breads, muffins, pancakes, etc., pumpkin pie is still not something I enjoy. However, like a good wife, I still make pumpkin things for my husband. After all, this is REAL food, made with LOVE and HUBBY APPROVED, right?

I decided to make this recipe last week when I was bumming about our stove breaking. We were headed to my dad's place to make dinner and spend time together and wanted to make a dessert that wasn't too sweet or complicated, but I was also limited with what I had in my fridge and pantry. Since my dad loves pumpkin and he loves my original chia seed pudding, it was just a no brainer to make this recipe.

This is just as easy to make as my original Chia Seed Pudding (Tapioca), it just includes some pumpkin puree (not the pie filling) and some pumpkin pie spice. It's perfect for Fall, whether for breakfast or dessert or even a snack. Enjoy!

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INGREDIENTS

1 cup dairy free milk of choice 1/4 cup coconut cream (or full fat coconut milk) 1/4 cup Chia Seeds 2 TB maple syrup or NuNaturals Pumpkin Spice Syrup (stevia) 2 tsp vanilla 1/4 cup pumpkin puree 1/2 TB pumpkin pie spice pinch of salt (optional)

OPTIONAL --> add in some Vital Proteins Collagen Peptides in the blender with the other ingredients. This will also add some protein. You can learn about the benefits of collagen, here. Note: this will make this pudding NOT vegan.

Directions: It's best to use tupperware that has a secure lid for this recipe. You can also double or triple this recipe.

Pour the dairy free milk of choice, coconut cream, maple syrup, vanilla, pumpkin puree, pumpkin pie spice and salt into your blender and mix until smooth. If you don't have a blender handy, pour into a large mixing bowl and use a hand mixer. Taste the liquid mixture to see if you would like to add more maple syrup if you would like it sweeter.

Add the chia seeds and whisk for about 30 seconds to 1 minute until all of the chia seeds are covered in the liquid.

Put the lid on and make sure it is secure, place in fridge for 20 minutes. After 20 minutes, remove the tupperware and whisk again for 30 seconds to 1 minute. Cover again and put it back into the fridge for 2 - 3 hours. (Whisking it often prevents the chia seeds from clumping.) It will thicken up immensely during this time.

Serve cold and enjoy it for dessert or even for breakfast. It is easy to make and extra tasty. You could top it with Toasted Coconut Chips or try it with a small scoop of jam, chocolate chips or whatever your heart desires!

These photos include Nut Crumbs' Pumpkin Spice crumbs -- solely made from nuts and spices. It's gluten free, grain free, and paleo. This is a seasonal product.. you can use code KRYSTENSKITCHEN at checkout for a discount.

The drizzle is Roasted coconut butter from EatingEVOLVED and it's incredible. It almost tastes like caramel. Order here. If you would like a free mini chocolate bar with your order, use code KRYSTENDTMT at checkout.

To see photos of the original chia seed pudding process CLICK HERE.

A little behind the scenes with this blog....

Hey friends! Well, I haven't been posting much lately for a few reasons. To be honest, since I lost my wonderful kitty, Bagheera back in July, I have really had a hard time getting back into the swing of things with my website/blogs/recipes, etc. I haven't had much motivation to really get back into creating new recipes and working on new stuff; it's been more like "what can I make tonight that won't take much thought" kind of thing. I really have had a tough time with the loss of my beautiful kitty, Bagheera. I would most definitely call him my best friend. It's not an excuse for not posting, it's a reality. I am not one to do something (whether art, recipe, design, etc.) and not give it my all. I don't want to just do something for the sake of doing something, so that's I why I haven't posted too many things since the summertime. I strive for perfection in my writing and in my recipes, so it didn't make sense to post stuff for you and not give it my all.

It might sound silly, but I also want to do this for my kitty. The majority of my blogs were written from my desk, with Bagheera in my lap - it was just our thing. He was there with me throughout this whole project (and seriously by my side since I was 10 years old).

Lastly, about a week or two ago, I decided that I wanted to get back into this and do this, not just for YOU, but for me, too. We went to the store and I had a few delicious Fall recipes planned out and then BOOM - our stove broke. I was so bummed. We immediately went out to pick one out and the one that we loved wouldn't be available until November 18th! WHAT? How am I supposed to try out and perfect recipes before Thanksgiving and lose out on about 15 days! UGH! So we gave up and finally picked out a stove online that we loved even more, that was also on sale and it arrives tomorrow! YAY!

I thank you for your patience and encouragement on social media. I sincerely appreciate you.

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