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Discovering Motherhood Together

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the little monsters we love so very much

 
 
 

PSL Chia Pudding

Updated: Feb 3, 2020

Y’all, it’s PSL season and I’m so happy about it! About half the desserts I make during winter are flavored with pumpkin spice #notsorry, but this recipe is probably one of my absolute favs. I make a new batch maybe every two weeks during the winter. Even Aiden is a fan #momwin (and he’s a super picky eater!!!) best part, it’s not too sweet, and basically tastes like pumpkin pie but it’s healthier than pie!

** and we (toddler and daddy too) actually eat this for breakfast too, really amazing with granola and some Greek yogurt #yum

Okay, before we get started {{ LISTEN UP }} my number one pro-tip for making Chia Pudding: after you add the ingredients: MIX for about ten minutes. I make my pudding in a wide mouth Mason pint jar (like THIS one) and then immediately after putting the liquid in with the seeds, give it a good shake, put it down and then mix again every minute, for like 20-30 minutes. Good shakes people. It’s KEY to not ending up with clumpy, uneven chia pudding #yourewelcome


*The best deal I’ve found on chia seeds are at Costco, next is Amazon with Prime shipping (30 day free trial) Both cost around $10 for two pounds of seeds

Ingredients

1 cup Whole Milk

5 Tbsp Chia Seeds

1 tsp Vanilla

1/2 cup Pumpkin Purée

1 tsp Pumpkin Pie Spice Mix


*I add and extra sprinkle of cinnamon and cardamom, to make it extra tasty :-)

Instructions

Mix all dry ingredients together in your jar. Pour in milk, put a lid on jar, shake for about thirty seconds. This helps to make sure no chia seeds get stuck to the bottom and that they each form equal. Take off lid, add vanilla and purée. Then mix off and on for the next ten minutes.


Place the jar in your fridge to set. Pudding can be eaten right away, but will firm completely over five to six hours. I prefer to make it in the evening so it’s ready to eat in the morning :-)

Before serving, top with whip cream AND {{ pro-tip here!!! }} on top of the whipped cream, sprinkle Gingerbread cookie crumbs. I’m gluten free and love these ones. But seriously any would be amazing! It just brings this dessert home ❤️

Enjoy!!


Please let me know if you have any questions or any other suggestions. I’m obsessed with chia pudding, and love experimenting with different flavors.



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Image by Nathan Dumlao