I usually make this basic vanilla chia pudding recipe, but decided to mix things up a bit since I had some leftover pumpkin puree after baking these muffins. Change is good. I’m obsessed with these lightly sweet, pumpkin chia pudding cups!

Easy Pumpkin Chia Pudding Recipe
1/2 cup pure pumpkin puree (homemade or canned)
1 cup unsweetened almond milk (homemade or purchased, refrigerated almond milk)
1/2 cup canned, full-fat coconut milk
4 teaspoons pure maple syrup
1/2 teaspoon pure vanilla
1/2 teaspoon ground cinnamon
1/4 cup chia seeds
Topping Suggestions:
Additional coconut milk
Shaved dark chocolate
Chopped fresh apple
Toasted coconut
Toasted pecans

In a medium bowl whisk together pumpkin, almond milk, 1/2 cup coconut milk, maple syrup, vanilla and cinnamon. Add chia seeds; whisk to combine. Let stand at room temperature for 20 minutes, whisking occasionally to distribute chia seeds. Once the chia seeds have absorbed the liquid and the mixture has thickened, spoon the chia pudding into 4 small glasses. Cover and refrigerate at least 1 hour to thicken the pudding. (The pudding can be stored in the fridge up to 2 days.)

Add desired toppings before serving. My favorite way to serve the pudding is topped with a few spoonfuls of coconut milk and some dark chocolate shavings. Another option is topping with chopped apple, toasted coconut and pecans.

Makes 4 servings

The post Easy Pumpkin Chia Pudding Recipe appeared first on Eating Clean Recipes.

Many chia pudding recipes add sweetener to the pudding mixture. I prefer to leave it out and drizzle maple syrup over the pudding, if needed, depending on the toppings I add.

Chia Pudding Recipe
1 1/4 cups almond milk (I use homemade)
1/2 cup canned coconut milk
1/2 teaspoon pure vanilla
pinch fine sea salt
1/4 cup chia seeds
Topping Suggestions:
Fresh fruit such as strawberries, mango, banana
Pure maple syrup
Chopped toasted almonds
Ground cinnamon
Shaved dark chocolate
Shredded coconut

In a large bowl whisk together almond milk, coconut milk, vanilla and salt. Add chia seeds; whisk to combine. Let stand at room temperature for 20 minutes, whisking occasionally to distribute chia seeds. Once the chia seeds have absorbed the liquid and the mixture has thickened the chia pudding is ready to eat. The chia pudding can also be spooned into individual glasses or bowls and stored in the refrigerator for a day or two. Add desired toppings before serving.

Makes 4 servings

Recipe Links:
Chia Seed Pudding from Deliciously Organic
Vanilla Chia Pudding from Martha Stewart

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The post Chia Pudding Recipe appeared first on Eating Clean Recipes.