Recipe: Pumpkin Pie Chia Seed Pudding

The pumpkin spice craze is officially in full swing.  Last weekend while on a date day with the hubster we stopped by Starbucks for a morning pick me up. While we were waiting for our non-pumpkin spice drinks one of the barista called out "grande, pumpkin spiced latte".  Now, there were about 20 people inside at the time either in line to order or waiting for their drinks.  When one of those waiting said "um... yeah, just about everyone here is waiting on a pumpkin spiced drink, who's name is on it". Laughter erupted and she was completely right, the vast majority of the drinks ordered or called out was for a pumpkin spice drink. 

I'm a sucker for all things pumpkin too!  Pumpkin bisque, whoopie pies, pumpkin roll, pumpkin ice cream, pumpkin chili and of course pumpkin pie, but I wasn't really in the mood for any heavy desserts and I recently polished off a bowl of chili, when inspiration struck. 

Pre-paleo, I was a huge fan of overnight oats and now that we are more paleo than not, I make a lot of chia seed pudding options.  In less than 10 minutes I created a sample batch of pumpkin pie chia seed pudding that I let sit overnight and enjoyed the following morning. 

Here's what you need to recreate this recipe for yourself: 

  • A mason jar or stemless wine glass
  • 2 - 3 tablespoons of chia seeds
  • 1.5 - 2 generous tablespoons of pumpkin puree
  • 1 teaspoon of honey
  • 1/2 - 1 teaspoon of pumpkin pie spice (sourced locally at the Herb Shop)
  • dash of cinnamon 
  • 1/3 of a cup - almond milk (or alternative of choice) 

Mix all of the ingredients together in a mason jar or stemless wineglass, cover, and refrigerate overnight.