There is no doubt that fall is finally here. And with it comes the season of all things pumpkin. If you are anything like me, find ways to make the transition into cold weather more pleasant is always welcome. For me, the sweet and warming flavors of pumpkin spice hit the spot.

After staring at a can of pumpkin puree for the last few months, I thought I should get down to actually using it. I could not be bothered to go to all the trouble of making a pie crust, so I opted for something that can be whipped up in a few minutes and “cook” without supervision in the fridge. Alas, pumpkin chia pudding was born. I had no yogurt in the fridge (which is what I usually use in my chia pudding) so I used some canned coconut milk to boost the creaminess of the pudding and the combo of these two flavors worked really well!

Chia pudding is so easy to make and, unlike all the other food fads circulating, it can actually taste pretty good. You can easily substitute the liquids used to be dairy-free or the fruit to change up the flavor. Topping chia pudding it with toasted nuts and coconut (or fruit) really adds a nice crunch and complexity to the texture.

Chia is a seed that is jammed packed with soluble fiber and omega-3s which help to keep our heart- healthy. Adding nuts, really bumps up the amount of protein, fiber, and good fats in this recipe. Chia seeds absorb liquid really well and the result is a pudding like consistency. It’s the soluble fiber in the seed that lends this magical property. It is similar to flax seeds, in that they are both great sources of fiber and omega 3 fats, but unlike flax, chai seeds do not need to be ground to reap the benefits.

Pumpkin Chia Pudding Serves 6

If you love the flavors of pumpkin pie, you will adore this creamy, spicy chia pudding. Perfect as adessert or part of breakfast.

Prep Time 10 min -Total Time 3 hrs

1. 1 cup coconut milk
2. 1 cup milk (or any dairy substitute)
3. 1 cup pureed pumpkin
4. 3 tbsp maple syrup
5. 1/2 tsp vanilla extract
6. 1/3 cup chia seeds
7. 2 tsp ground cinnamon
8. 1/4 tsp nutmeg
9. 1/8 tsp ground ginger
10. 1/8 tsp salt
11. Toppings
12. 1/4 cup toasted pecans, chopped
13. 1/4 cup toasted coconut

1. In a bowl, combine all the ingredients except for the pecans and coconut.
2. Mix well and let sit in the fridge for at least 3 hours (until the texture becomes pudding-like).
3. To serve, divide into bowls and top with toasted nuts and coconut.

Lisa Rutledge, Nutritionnist NDG