Description
This pumpkin spice chia pudding is a perfect fall breakfast or sweet treat in the afternoon. Instead of ready-done pumpkin spice that usually contains spices not often tolerated by those on a low histamine diet, it uses individual spices that score as low histamine on the SIGHI list.
Ingredients
Scale
- 1 cup pumpkin puree (240 g)
- 1 1/2 cups milk (360 ml)
- 1/4 cup chia seeds (40 g)
- 2 tablespoons pure maple syrup (30 ml)
- 1 teaspoon vanilla extract (5 ml)
- 1 teaspoon ground cinnamon (3 g)
- 1/2 teaspoon ground ginger (1 g)
- 1/4 teaspoon ground nutmeg (0.5 g)
- 1/8 teaspoon ground cloves (0.25 g)
- 1/8 teaspoon salt (0.75 g)
- Greek yogurt, whipped cream, chopped pecans, pumpkin seeds, or extra cinnamon for serving
Instructions
- Whisk pumpkin puree, milk, maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Add chia seeds and whisk thoroughly to distribute them evenly.
- Let the mixture rest for 10 minutes, then stir again to prevent the seeds from settling.
- Divide the mixture between jars or airtight containers.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Stir before serving and add a splash of milk if the pudding is too thick.
- Top with Greek yogurt, whipped cream, pecans, pumpkin seeds, cinnamon, or maple syrup.
- Serve chilled and enjoy.
- Prep Time: 15
- Cook Time: 20
- Category: Cooking
- Cuisine: American