Since we’re new to Boulder, I’ve been checking out “Boulder Magazine” and this issue has this great recipe for Pumpkin Chia Pudding from a restaurant in town named Zeal. It is SOOO delicious and not overly sweet.
So for now, here’s the recipe and I plan to make my way to this restaurant soon. Boulder is full of amazing restaurants and food businesses.
It’s home to the nation’s largest concentration of natural and organic products companies and has the highest per capita consumption of organic foods in North America.
There are over 100 food businesses, but here’s a few you may have heard of: Westsoy, Rudy’s Organic Bakery, Celestial Seasonings, Boulder Brands which includes Smart Balance, Earth Balance, Udi’s GF Bread, Evol Foods, Glutino, and Fiona’s Natural Foods.
Be sure to check out more Chia inspired plant-based recipes:
- Overnight Chia Oats
- Carrot Chia Pudding
- Chai Spice Apple Muffins
- Moroccan Spiced Vegan Eggnog
- Easy Breakfast Chia Pudding
Enjoy this wonderful fall dish for dessert or even breakfast. It includes the goodness of chia seeds which are full of omega 3s and thicken up as they cool and absorb liquid.
I’d love to hear your feedback in the comments below for this Pumpkin Spice Chia Pudding! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
This recipe is Certified Plantricious because it meets the following guidelines.
The Trusted Seal for
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- Sodium (mg) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 2g ≥ 100 calories
Pumpkin Spice Chia Pudding
- 2 cups unsweetened almond milk or try my homemade version
- 1 cup pumpkin puree (Made with just pumpkin, no salt)
- 2 tbsp almond butter (Made with just almonds)
- 1 tsp vanilla extract non-alcoholic preferred
- 1/4 cup maple syrup or use 1/2 tsp. of liquid Stevia*
- 2 tsp pumpkin pie spice
- 1/2 cup chia seeds found in most health food stores
- 1 tbsp pumpkin seeds chopped walnuts or pecans, shredded coconut or small chocolate chips.
- Pour 1 cup of almond milk into a glass bowl and add pumpkin puree. whisk until the puree is completely dissolved.
- Add the almond butter, vanilla, maple syrup and pumpkin spice and whisk till incorporated. *If using Stevia, start with about 1/3 tsp and work up to the sweetness you like. **If you don't have pumpkin pie spice, use 1 tsp cinnamon, 1/4 tsp ginger, pinch ground clove, pinch allspice.
- Add remaining almond milk and begin adding the chia seeds, whisking to mix.
- Let stand for 5 minutes and then whisk to incorporate the chia seeds throughout the pudding.
- Place in the refrigerator for 15 minutes then remove and whisk again.
- Chill in the fridge for about 30 minutes to allow the pudding to set.
- Top with pumpkin seeds, walnuts, coconut or small chocolate chips if desired.