Sunday, October 29, 2017

Pumpkin Pie Chia Pudding

                                  Another use for the Seminole pumpkins. 


1 cup almond milk
2 tablespoons chia seeds
1-2 teaspoons pumpkin pie spice
1-2 tablespoons pure maple syrup
1/2-1 cup pumpkin puree ( used Seminole pumpkin)
1/2 tsp vanilla extract

1/4 tsp. caramel extract


1. In a small bowl, soak chia seeds in almond milk.

2.  Give it a quick stir.

3. Store in the refrigerator overnight. Chia seeds will expand.

4. Mix the rest of the ingredients together and add to the chia mixture.

Featured 11/7/17 on The Hearth and Soul


  1. What a great home for your home grown pumpkins! Are you going to freeze some of the puree? My Dad used to grow butternut squash and I'd spend the day there helping to clean, cook and force the pulp through a ricer so that Mom could freeze it. It sure was handy to have waiting in the freezer as a side dish or to use in recipes.

  2. This looks so good. You are finding so many things to make with your pumpkins. I am not like you, I can't imagine doing all the extra work of making the puree. Canned puree is for me. You are amazing

  3. Looks so good Linda. Never had Chia before.

  4. Linda, this is a wonderful recipe! What a fantastic way to make a healthier pudding, and still enjoy the seasonal flavour of pumpkin! Thank you so much for sharing, and for being a part of the Hearth and Soul Link Party. Have a wonderful week!

    1. Hi again, Linda, Just a note to say that I'm featuring this post at the Hearth and Soul Link Party this week. Hope to 'see' you there!