Remember to use natural and organic ingredients!
Fall is my favorite time of year and I always love to try new recipes for anything pumpkin!! This recipe is a new fav!!
Pumpkin is a great source of Vitamin A which is good for eye health, and also rich in carotenoids and beta-carotene antioxidants. Chia seeds are a great source of protein and fiber, and Omega 3’s! This is great for weight loss too! In addition, they are high in calcium, magnesium, manganese, and phosphorus. They also contain zinc, vitamin B1, B2, B3, and potassium. They are relatively low in calories and are naturally gluten-free! Enjoy this nutritionally packed, yummy treat!
- 1 c. unsweetened vanilla almond milk
- 1 c. organic pumpkin butter
- 3 T. chia seed
- 1 t. maple syrup
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. allspice
- extra pinch of ginger spice (optional)
- Pour your almond milk, pumpkin butter and spices into a food processor or blender and gently combine until smooth.
- Add your chia seed to the bottom of a mason jar or other container you will be using.
- Add your liquid and mix the chia seed and liquid well.
- Let sit at room temperature for 30 minutes to an hour. *you can skip this step and head straight for the refrigerator. I find the chia seed gels much faster and makes for a better texture when sitting at room temperature for a short period of time.
- Refrigerate for a few hours to chill.
- Spoon into your serving dish and top with your choice of whipped topping or crushed nuts and seeds. I used SO Delicious dairy-free coco-whip.
- Sprinkle with cinnamon or some more pumpkin pie spice.
To your good health!
THE ORIGINAL RECIPE IS FROM MY FRIEND, NATALIE, AT ATTAINABLEHEALTH.COM, BUT HAS BEEN MODIFIED. THANK YOU NATALIE!