Pumpkin Pie Chia Pudding
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By Myra Bruneta
Pumpkin Pie Chia Pudding
use to challenge cashews or use coconut milk instead. this pudding is similar to tapioca pudding.
Replace the raw cashews and water with 1 (5-ounce) can full-fat organic coconut milk for a nut-free version.
Updated at: Thu, 17 Aug 2023 14:10:05 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
7
Low
Nutrition per serving
Calories164.3 kcal (8%)
Total Fat8.8 g (13%)
Carbs19.4 g (7%)
Sugars9.3 g (10%)
Protein4.3 g (9%)
Sodium21.1 mg (1%)
Fiber5.3 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Place the cashews, water, pumpkin purée, maple syrup, pie spice, and salt in a high-powered blender and blend until smooth and ultra-creamy.
Step 2
Pour into a medium bowl or glass container.
Step 3
Add the chia seeds and whisk together.
Step 4
Let soak at room temperature for about 1 hour.
Step 5
Then cover and transfer to the refrigerator to soak and thicken for at least 2 more hours, or preferably overnight.
Step 6
Scoop into small bowls and serve.
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