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Make Colossal Pumpkin Chia Pudding in Two Easy Steps

Who ever said you had to forgo dessert in a gluten-free, corn-free diet? We make our desserts around here and the kids love them. Here’s one dessert that the kids loved and has the added benefit of providing protein and fiber while taking care of that sweet tooth. The best part? You can make colossal pumpkin chia pudding in two easy steps!
Make Colossal Pumpkin Chia Pudding In Two Easy Steps


  • 2 cups plain unsweetened coconut almond milk
  • 1/2 cup pitted dates, chopped
  • 1/3 cup chia seeds
  • 3/4 cup unsweetened pumpkin puree (make sure it’s not pumpkin pie filling)
  • 1 tsp pumpkin pie spice
  • 1 tbsp raw honey
  • a pinch of sea salt


  • 6-8 4-oz jars with lids (depending on how full you fill them)


  1. In a large container with a lid, mix the coconut almond milk, dates, and chia seeds. Cover it up, shake it up (shake, shake, shake well), and refrigerate for 4-8 hours. Something magical happens in that container, so don’t peek until at least 4 hours have passed.
  2. Time’s up! Go look! Tell me that isn’t cool! Anyway, now you’re going to pour that magical mixture into a blender and process it on high-speed until you’ve smoothed it out. This takes about 2 minutes. While it’s still going, add in the pumpkin puree, pie spice, honey, and salt. Blend all that together until well combined. Go ahead and divide that mixture until your cute little jars, then refrigerate for 1 more hour before serving it.  You can store this for up to 5 days.

It’s so good, that kids will love it, and you will too. On top of that, it holds 5 grams of fiber and 2.5 grams of protein.

This recipe was adapted from a Clean Eating Magazine recipe.

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