Pumpkin Pie Chia Pudding {Gluten Free + Super Simple}
The recipe Pumpkin Pie Chia Pudding {Gluten Free + Super Simple} can be made in about 6 minutes. One portion of this dish contains approximately 9g of protein, 18g of fat, and a total of 286 calories. This gluten free, lacto ovo vegetarian, and primal recipe serves 2 and costs $1.37 per serving. This recipe from Food Faith Fitness has 776 fans. It can be enjoyed any time, but it is especially good for Thanksgiving. If you have pecans, chia seeds, milk, and a few other ingredients on hand, you can make it. Overall, this recipe earns a great spoonacular score of 93%. Pumpkin Pie Chia Seeds Pudding Parfait, Pumpkin Mini Cheesecake with Gluten Free Brownie Bottom {Super Simple, GF, Low Fat + Low Calorie}, and Chilled Pumpkin Pie Pudding – Low Carb and Gluten Free are very similar to this recipe.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 1 minutes
Ingredients:
1/4 cup Pure canned pumpkin
1/4 cup Chia seeds
1 Tbsp + 1/2 tsp Pure maple syrup, divided (or to taste)
1 cup 1% DairyPure Milk
2 Tbsp Pecans, roughly chopped
1/2 tsp Pumpkin pie spice + additional for garnish
Equipment:
bowl
microwave
Cooking instruction summary:
In a medium bowl, stir together the chia seeds, pumpkin pie spice, canned pumpkin and 1 Tbsp of the maple syrup. Pour in the milk and whisk together until well mixed. At this point, you can add more maple syrup if it's not sweet enough for you.Divide the pudding between 2 glasses and refrigerate overnight.To serve: Place the pecans into a small bowl, and pour in the remaining 1/2 tsp maple syrup. Use your fingers to stir around the pecans and make sure they get evenly coated in the syrup.Pour the pecans on a small plate and microwave until the syrup feels very sticky, and the pecans smell nutty, just about 1 minute. Let cool for 3-4 minutes, or until the maple syrup has hardened.Divide the pecans on top of the cups, sprinkle with a pinch of pumpkin pie spice and DEVOUR.
Step by step:
1. In a medium bowl, stir together the chia seeds, pumpkin pie spice, canned pumpkin and 1 Tbsp of the maple syrup.
Pour in the milk and whisk together until well mixed. At this point, you can add more maple syrup if it's not sweet enough for you.Divide the pudding between 2 glasses and refrigerate overnight.To serve
1. Place the pecans into a small bowl, and pour in the remaining 1/2 tsp maple syrup. Use your fingers to stir around the pecans and make sure they get evenly coated in the syrup.
2. Pour the pecans on a small plate and microwave until the syrup feels very sticky, and the pecans smell nutty, just about 1 minute.
3. Let cool for 3-4 minutes, or until the maple syrup has hardened.Divide the pecans on top of the cups, sprinkle with a pinch of pumpkin pie spice and DEVOUR.
Nutrition Information:
covered percent of daily need
