Pumpkin Spice Chia Pudding
Prep time
Cook time
Total time
Serves: Two 8 oz. mason jars
  • ½ cup pumpkin puree
  • ½ cup full fat canned coconut milk
  • 1 cup unsweetened carton coconut milk
  • 1 heaping tablespoon all-natural sunflower seed butter
  • 2 tablespoons honey
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon all spice
  • ¼ cup chia seeds
  • Toppings of choice: fruit, nuts, seeds, nut butters, seed butters, nut milks, seed milks, and/or Paleo Mixed Berry Jam.
  1. Place pumpkin puree, milks, sunflower seed butter, honey, spices and vanilla extract in blender and blend on high until smooth.
  2. Pour mixture in mason jar; add chia seeds, cover jar tight with lid and give it a nice shake until ingredients are well mixed.
  3. Refrigerate overnight. (Give mason jar a nice shake, 45 minutes after refrigeration, to make sure chia seeds don’t sink to the bottom and are able to mix thoroughly -- you can do this a few times to ensure proper blending. If chia seeds are being stubborn, open up jar and use a spoon to mix).
  4. In another mason jar, or small bowl, layer the chia seeds with your topping of choice. I had mine with bananas and a dollop of Paleo Whipped Cream.
Tools You’ll Need:
- High speed blender
- Two 8 oz. mason jars
- Measuring cups
- Measuring spoons
Nutrition Information
Serving size: 8 oz. mason jar -- Calories: 281 Fat: 27 g. Carbohydrates: 26 g. Protein: 8 g.
Recipe by AmazingPaleo.com at https://www.amazingpaleo.com/2016/02/11/3-chia-seed-pudding-recipes/