Ingredients
Pumpkin Layer
- 1 1/2 cups roasted pie pumpkin puree (see roasting note below)
- 1/4 cup half-and-half (or milk of choice)
- 2-3 tbsp brown sugar to taste
- 1 tsp pure vanilla extract
- pinch salt
Chia Seed Pudding Layer
- 2 cups milk your choice
- .5 tbsp vanilla extract
- 2 tbsp maple syrup
- 1/2 cup chia seeds
Greek Yogurt Layer
- 1 cup Greek yogurt
Servings:
Units:
Instructions
Roast the Pumpkin
- Preheat oven to 350°F.
- Cut a small pie pumpkin in half and scoop out the seeds and stringy flesh.
- Place the halves cut side down on a parchment-lined baking sheet. Roast for 45–60 minutes, until the flesh is very soft when pierced with a fork.
- Cool slightly, then scoop out the flesh and blend or process until smooth. Measure out 1½ cups for the recipe.
Blend the Pumpkin Pudding
- In a blender or food processor, combine the pumpkin purée, half-and-half, brown sugar, pumpkin pie spice, vanilla, salt, and any optional additions.
- Blend until completely smooth and creamy, scraping down the sides as needed. Taste and adjust sweetness or spice.
Chia Seed Pudding
- In a bowl, mix together milk, vanilla extract, and maple syrup until combined.
- Gently stir in chia seeds.
Chill and Serve
- Transfer both puddings to separate containers, cover, and refrigerate for at least 3 hours to let the flavors develop and the mixture thicken slightly.
- Once puddings are chilled, layer with Greek yogurt in between, and enjoy.
Recipe Notes
- 1 tbsp Maple Syrup or fresh ginger can be good additions to this recipe
- Keeps well in the fridge for up to 4 days, making it a good make-ahead breakfast.
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