This Pumpkin Pie Chia Pudding brings all the warm, cozy flavors of fall into a creamy, decadent breakfast that’s as nourishing as it is delicious. Packed with 28g of protein and 10g of fiber per serving, it satisfies your pumpkin pie cravings while supporting balanced blood sugar, steady energy, and lasting fullness. And the best part? With just 5 minutes of prep, you can have a delicious, high-protein breakfast ready to enjoy for the week!
Pumpkin Pie Chia Pudding
Ingredients
- 1 1/2 cups unsweetened almond milk
- 1 cup canned pumpkin
- 1/2 cup coconut cream
- 1 tbsp vanilla extract
- 4 servings vanilla protein powder
- 1/4 cup cashew butter
- 1/2 tsp pumpkin pie spice
- salt (a few dashes)
- 1/2 cup chia seeds
Instructions
- Blend together all ingredients except for chia seeds.
- Pour liquid into a medium sized bowl and mix in chia seeds. Let sit in the fridge for at least 3 hours, stirring at around the 1 hour mark to prevent chia seeds from clumping. Note: texture is best if left for a few hours or overnight.
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