Pumpkin Pie Chia Pudding by Dr. Murad

I do promote a bit of indulgence over the holiday season in order to live a balanced life, but many us of don’t even realize the number of calories hidden in some of the dishes. If you are looking for a lighter dessert that captures all that holiday flavors, I would recommend this Pumpkin Pie Chia Pudding.

Below I have listed the health benefits of 3 of my favorite ingredients:

Chia seeds:

Often named a miracle seed, the vitamins, minerals and nutrients found in chia seeds are excellent for skin regeneration. With a little help from its omega-3 and omega-6 oils, this superfood works to build and repair tissue for more radiant skin. They are also considered a complete protein and wonderful for your digestive system

Pumpkin:

I always talk about Eating Your Water and pumpkin is no exception. Being composed of roughly 90% water, the seasonal favorite is a fantastic source of hydration for your body. Pumpkins are packed with vitamins and minerals (including vitamin C), helping to brighten the skin and boost collagen production.

Pomegranate:

With a high water concentration and an impressive combination of Vitamin C and powerful actives, pomegranates help to protect the body against free radical damage while boosting skin elasticity and hydrating at the cellular level. Pomegranate seeds are also an excellent digestive aid and full of anti-aging benefits for the skin.

Pumpkin Pie Chia Pudding Recipe

Makes 4 small servings

Ingredients

  • 6 teaspoons of chia seeds
  • 1 cup of fresh pumpkin puree (simply peel, chop, roast and blend to make the freshest pumpkin  I always make lots and use the rest for soup or this baked oatmeal recipe)
  • 1 1/2 cups unsweetened almond milk
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla
  • 1/2 to 1 teaspoon pumpkin pie spice
  • 6 tablespoons of pomegranate seeds
  • Zest of one orange, freshly grated

Directions

Combine the pumpkin, milk, syrup, vanilla, 2 teaspoons of chia seeds (this helps to set the mixture) and pumpkin spice in a blender until evenly mixed.
Using 4 small glasses, place one tablespoon of pomegranate seeds and 1 teaspoon of chia seeds at the bottom of each glass. Top with the pumpkin mix.
Set in the fridge for at least 2 hours, preferably overnight.
Top with grated orange and the remainder of the pomegranate seeds,.

Top Tip: Try adding 2 tablespoons of peanut butter to the mix for a creamy consistency and a wonderful nutty flavor.

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