So, don't get me wrong - I love bone broth, and I love its health benefits. Unfortunately, it doesn't come in pumpkin pie flavor.
Enter: the solution.
When I don't have time to make broth, I make sure to get in some hydrolyzed collagen protein. Why? The collagen in bone broth provides important amino acids that are lacking in most people's diets - even a paleo diet. Collagen protein from a clean, grass-fed source provides those same important amino acids - glycine, glutamine, and lysine. Add in the phytonutrients from pumpkin, the minerals from honey, and the fiber from chia seeds and you're winning in a major way. And it tastes like pumpkin pie. winwinwin.....
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Pumpkin Pie Chia Pudding
Hands-on time: 5 minutes / Total time: 2-4 hours
- 1/2 cup (120ml) pumpkin puree
- 2 Tablespoons (30ml) grass-fed collagen hydroxylate protein powder (this is my fav)
- 1/4 cup (60ml) water
- 120 grams (~1/3 cup) organic, live, whole-milk yogurt (if tolerated), coconut yogurt, or coconut milk
- 1 Tablespoon (15ml) honey (pro tip: use local, organic for seasonal allergies)
- 1/2 teaspoon pumpkin pie spice
- 4 Tablespoons whole chia seeds
- Whisk all ingredients except chia seeds in a bowl until smooth.
- Mix in chia seeds to evenly distribute.
- You may now split this into two individual serving containers or just leave it alone. Place it in the fridge.
- Stir it at the one-hour point if you remember.
- After 2-4 hours the chia seeds should be fully hydrated - they will look larger and jelly-like. Garnish with nuts, shredded coconut, or whipped coconut cream. Dig in!
Did it? I'd love to hear how it went! Please update me with a comment or via the social links below.