Tuesday, October 25, 2011

Pumpkin Pie Chia Pudding (Parfait)

(The original recipe is for a parfait, but I can't be trusted with cookies or other topping-like things in my house).

The linked blog, Oh She Glows, adds chia seeds to all kinds of smoothies and puddings and stuff. I didn't really think much of it, assuming it was the new acai trendy superfood or something. 

But then chia seeds were mentioned in the rad book I'm reading and they're the secret wonderfood of the ancient runners or whatever. Even after having used it a bit, I'm not convinced that I'm a better human being because of it, but who knows! Maybe I don't use it often or consistently enough.

Enter two things I'm interested in right now: pumpkin and chia.

Pumpkin Pie Chia Pudding

A healthier alternative to a delicious pumpkin pie filling! Feel free to play around with the ingredients to suit your taste buds. (her notes, not mine)

Yield: 2 servings or 1 & 3/4 cups
  • 3/4-1 cup unsweetened almond milk
  • 1 cup canned pumpkin, chilled if possible
  • 2 tbsp chia seeds
  • 2 tbsp vanilla protein powder, optional
  • 1/2 tsp cinnamon, or more to taste
  • 1/4 tsp ground ginger
  • pinch of nutmeg
  • 1-2 tbsp maple syrup, to taste (I have pumpkin syrup, so I use that instead)

1. In a medium-sized bowl, whisk together all ingredients until combined and no clumpy bits remain.
2. Place bowl in the fridge for 1-2 hours or overnight, to thicken and chill.
3. Serve with raisins, walnuts, or crushed ginger cookies if desired.

So, chia seeds swell up, kind of like tapioca, when they're in liquid. Put too much in, they get slimy. I follow this recipe pretty closely (no protein powder because I don't have any, sub pumpkin pie spice for ginger & nutmeg, no toppings), and find the texture just fine. It's only a little sweet, a lot healthy, SUPER pumpkin-y, and seriously takes about 45 secs to whip together. I've had it as my afternoon "sweet" snack at work almost every day. Lovin it. 

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