Roasted Pumpkin Chia & Hemp Seed Pudding

Irma | mycreativekneads
by Irma | mycreativekneads
5 Servings
55 min

This is a very simple and quick snack to put together, you literally add almost every ingredient after roasting your pumpkin into a blender and voila, it comes together nicely. This recipe would be best made in the evening and refrigerating it overnight. It’s perfect for those mornings you’re running late & need a quick bite on the go or for those days you need a little snack; π˜™π˜–π˜ˆπ˜šπ˜›π˜Œπ˜‹ π˜—π˜œπ˜”π˜—π˜’π˜π˜• & π˜π˜Œπ˜”π˜— π˜šπ˜Œπ˜Œπ˜‹ 𝘊𝘏𝘐𝘈 π˜—π˜œπ˜‹π˜‹π˜π˜•π˜Ž. I also added Ancient Nutrition collagen to each serving but that’s optional, you can omit it.

For this recipe, you can use either roasted pumpkin or a squash like kabocha or even butternut squash, they both have a sweetness and nutty flavor. Whatever you decide to use, I do highly recommend taking the time to roast your pumpkin, it seriously takes this recipe to a different level. You will only need 1.5 cups for this recipe, save the rest of the pumpkin for other recipes.

This isn’t a very sweet pudding but you can add as much sweetener as you prefer. Also, I’m not a fan of gritty chia pudding and for that reason, I use my Vitamix blender to blend everything. If the chia seed texture doesn’t bother you, you don’t have to blend it, just stir them into your mixture. I also recommend refrigerating your pudding over night however, if you can’t wait that long, refrigerate for at least an hour before eating them. This gives enough time for the chia seeds to soften up.

Note: I used the small 8oz mason jars and this recipe gave me 5 servings.

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Roasted Pumpkin Chia & Hemp Seed Pudding
Recipe details
  • 5  Servings
  • Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
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Roasted Pumpkin Chia & Hemp Seed Pudding
  • 1.5 cups roasted pumpkin/squashΒ 
  • 1/4 cup chia seeds
  • 1/4 cup hemp seeds
  • 1/4 cup maple 🍁 syrup (I used lakanto)
  • 1 tbsp vanilla
  • 1 heaping tsp pumpkin spice
  • Pinch of Himalayan sea salt
  • 1.5 cups nut milkΒ 
  • Unflavored collagen powder (opt but I add it to each serving)Β 
  • Toppings of your choice, I used homemade granola and cacao nibs.
Roasted Pumpkin Chia & Hemp Seed Pudding
Pre-heat oven to 400Β°F.
Wash, cut small pumpkin or squash in half and remove seeds.
Bake on middle rack until tender, approximately 40 minutes (time varies depending on size). You will only need 1.5 cups for this recipe.
Add all ingredients except for the collagen & the toppings to the blender and process until smooth.
Add unflavored collagen if desired to bottom of each jar (If you are omitting the collagen, skip this step and fill your jars with pudding mixture).
Add pudding, mix thoroughly to combine collagen & pudding together (again, omit this step if not using collagen).
Top with desired toppings. I used my homemade granola & cacao nibs.
Refrigerate for at least an hour but best overnight.