Pumpkin Chia Pudding
Brightly colored and popular in the fall, pumpkins are a nutritional powerhouse. (As a general rule, the brighter the better in regards to nutritional value.) Pumpkin is rich in vitamin A (good for your eyes), potassium (think electrolytes), fiber (gut health), antioxidants (cancer preventative), vitamin C & E, folate and iron (boosts immune function). While this recipe uses canned pumpkin, roasting fresh pumpkin for soups, pies or side dishes is even more delicious.
Chia seeds have been around for centuries but have recently become known as a popular superfood (think nutrient dense). Chia seeds are loaded with fiber, protein, omega-3 fatty acids, antioxidants and various micronutrients. Add them to smoothies, yogurt, or oatmeal for a nutritional boost and feel fuller longer.
2 1/4 cups almond milk (or other non-dairy milk)
15 oz pumpkin, canned
6 Tbsp chia seeds
3 Tbsp maple syrup
2 tsp pumpkin pie spice
1 pinch kosher salt
1.) Combine all ingredients in a blender until smooth. Scoop or spoon pudding into individual serving size dishes and chill in the refrigerator for 1-2 hours (or overnight) until pudding has set.
Serve chilled with optional toppings: granola, cinnamon spiced apples, brown sugar or maple syrup, pecans.
Serves 9 (1/2 cup serving size)