Print
Ingredients
Scale
- 1/4 cup raw pecans (30 grams)
- 1 cup pumpkin puree
- 1 1/2 cups almond milk
- 1 1/2 teaspoon pumpkin pie spice
- 1 tablespoon maple syrup
- 1 serving unflavored collagen (optional)
- Pinch of sea salt
- 1/4 cup + 2 tablespoons chia seeds
- Optional toppings: whipped cream, fresh fruit, nut butter, cinnamon
Instructions
- Toast the raw pecans in a skillet over medium-low heat for 4-5 minutes until golden brown.
- Blend almond milk, toasted pecans, pumpkin puree, collagen (if using), maple syrup, pumpkin pie spice, and sea salt until smooth.
- Transfer the mixture to a bowl or jar and whisk in chia seeds until integrated.
- Cover and refrigerate for at least 3 hours or overnight to allow chia seeds to swell.
- Stir the pudding before serving and add desired toppings.
Notes
Adjust the sweetness by adding more maple syrup if preferred.
Ensure chia seeds are mixed thoroughly to prevent clumping.
Using fresh or seasonal pumpkin can enhance the flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 12
- Protein: 6
- Cholesterol: 0