Pumpkin Pie Chia Pudding
Modified from Savory Lotus
A delicious breakfast or snack.
2 cups milk (nut-based, oat-based)
1 cup cooked pumpkin puree (canned is fine)
3 tbsp maple syrup
1 tsp vanilla extract
1/2 tsp cinnamon powder
1/4 tsp ginger powder
1/4 tsp allspice
4–6 tbsp chia seeds
Toppers: berries, shredded coconut, chopped nuts
Place all ingredients, except for chia seeds, into a blender and puree until smooth. Pour chia seeds into glass jar, pour pumpkin pie flavored liquid over seeds. Place cap on jar and mix well. Place in fridge overnight or for several hours. (More chia means thicker pudding, less means more liquid-y).
Pumpkin Pie Spiced Creamer (dairy free, no extra processed sugar)
Whole New Mom
Up your fall home coffee game.
1/2 cup cashews
2-3 cups water
2 tbsp maple syrup
2 tsp pumpkin pie spice
1 tsp vanilla
Place cashews in a container and cover with water for a few hours (2-4). Drain nuts and place in a blender. Add enough new water to just cover the nuts. Add syrup and spices and blend again.
Spicy Toasted Pumpkin Seeds
She Wears Many Hats
An easy grab-and-go snack.
1 cup pumpkin seeds, rinsed and dry
½ tsp garlic powder
½ tsp sea salt
½ tsp cracked black pepper
½ tsp paprika
¼ tsp cayenne powder (optional)
2 tbsp olive oil
Preheat oven to 350 degrees. In a bowl combine all ingredients until seed are coated well. Spread evenly on a baking sheet with parchment paper. Bake until toasted and slightly browned, about 15-20 minutes, tossing halfway through.