Pumpkin Spice Chia Pudding

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Here’s one more healthy holiday recipe for those of you starting your detox early this year – pumpkin spice chia pudding.  I did so much baking early on this holiday season that I’m already craving foods that are a little bit healthier.  And while I tend not to buy into the hype regarding superfoods, it’s pretty hard to ignore the health benefits of the mighty chia seed.  They’re a great source of Omega 3 fatty acids and packed with fiber (something that most Americans are definitely lacking).

While I’m probably only going to be able to convince the most virtuous of you to forgo the holiday desserts and try this as a dessert, but maybe a few more of you would be willing try this as a healthy, filling breakfast?

Pumpkin Spice Chia Pudding

Yield: 1-2 servings


 1/4 cup almonds
2 Tablespoons chia seeds
3/4 cup water
8 dates, pitted
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
pinch nutmeg
1/2 teaspoon vanilla extract
1/4 cup pumpkin puree
1/2 banana, peeled and cut into chunks
chopped almonds or whipped cream for garnish (optional)


Combine all ingredients in a high speed blender and process until very smooth and fluffy. Sprinkle with chopped almonds or whipped cream, if desired.

Note: I used my Vitamix for this pudding. I’m not sure whether a regular blender will work, since the Vitamix pulverizes the seeds, allowing the pudding to thicken very quickly and get a very smooth texture. One option for those without a high speed blender would be to use 3/4 almond milk in lieu of the almonds and water, and blend this with the dates, pumpkin, banana and spices. Mix this with the chia seeds and let sit for about 30 minutes, stirring occasionally, until the pudding is thick. This will give it a texture closer to tapioca pudding rather than the smooth pudding shown here.

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