Pudín de calabaza con semillas de chía (8 g de fibra)

Esta Pumpkin Chia Seed Pudding is a delicious and easy healthy breakfast rich in fiber, omega fatty acids, and protein, and made with no dairy.

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Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Pumpkin Chia Seed Pudding

Esta Pumpkin Chia Seed Pudding is a delicious and easy healthy breakfast rich in fiber, omega fatty acids, and protein, and made with no dairy.

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Tiempo de preparación: 10 minutos minutos

Refrigerating: 6 horas horas

Tiempo Total: 6 horas horas 10 minutos minutos

Curso: Desayuno

Tipo de cocina: American

Porciones: 2 porciones

Calorías: 213.5 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ ¼ taza de Chia Semillas - (nota 1)
• ▢ 1 taza de Leche de almendras - (nota 2)
• ▢ ¼ taza de Puré de calabaza - (nota 3)
• ▢ 2 Cucharadas grandes Jarabe de arce - (nota 4)
• ▢ ½ cucharadita de Extracto de vainilla
• ▢ ½ cucharadita de Pumpkin Pie Spices - (nota 5)

Servir

• ▢ 2 cucharadas de Nueces pecanas - picado muy fino
• ▢ 2 cucharaditas de Jarabe de arce - to coat the nuts, optional
• ▢ 1 pizca Pumpkin Pie Spices

Instrucciones para la impresión en alta definición

• In a small jar – I am using an old jam jar – add chia seeds, pumpkin puree, pumpkin pie spices, milk, vanilla, and maple syrup.
• Use a fork to stir everything well together, then close the lid of the jar and shake. If you don't have a lid, keep stirring well with the fork.
• Cover the bowl with a lid or plastic wrap, refrigerate for at least 2 hours (I recommend leaving them for the night), stirring the mixture with a fork a few times during the first 15 minutes to prevent the chia seeds from lumping.
• The next day, stir again for a minute to combine the spices and serve with chopped pecans – I coated mine with 2 teaspoons of maple syrup.
• Sprinkle extra pumpkin pie spices on top before serving.

Notas

notas 1: You can use white or black chia seeds. They work the same.

notas 2: You can use any milk you like for this recipe. Soy milk will increase the protein in the pudding.

notas 3: I am using canned pumpkin puree, which is made from organic pumpkin, no added sugar, no added oil. You can use homemade pumpkin puree.

notas 4: Any liquid sweetener can be used, like agave syrup or coconut nectar.

Nota 5: Or cinnamon

Protein booster: You can add a scoop of protein powder to the pudding, but you will need at least an extra 1/4 cup of milk, or the texture will be too dry. You can serve the pudding with high-protein yogurt, like soy yogurt or hemp seeds.

Almacenaje: You can store the pudding in the fridge in sealed airtight jars for up to 3 days.

Equipos

Glass Jar (15 Oz)

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Nutrición

Servicio: 1serving (1/2 the batch) | Calorías: 213.5kcal | Carbohidratos: 28.3g | Proteína: 6.2g | Grasa: 8.9g | Grasa saturada: 2.7g | Grasa poli-insaturada: 5g | Grasa monosaturada: 0.5g | Grasas trans: 0.03g | Sodio: 14.5mg | Potasio: 178.1mg | Fibra: 8.3g | Azúcar: 16.4g | Vitamina A: 14.8IU | Vitamina B12: 1.7pg | Vitamina C: 0.4mg | Vitamina D: 59pg | Calcio: 240.9mg | Hierro: 1.8mg | Magnesio: 99.6mg | Fósforo 218.3mg | Zinc: 1.6mg

Ingredientes y sustituciones

Solo necesitas unos pocos ingredientes sencillos para preparar esta receta. Aquí te explicamos cómo elegirlos y sustituirlos.

• Chia Semillas – These amazing seeds absorb the milk and create the thick, classic pudding texture we’re looking for. You can use either white or black chia seeds; they work the same.
• Leche de almendras – This creates the liquid base for the pudding. Any plant-based milk works great here. Soy milk is a good choice if you want to add more protein, while coconut milk will give it a creamier texture.
• Puré de calabaza – This brings that authentic pumpkin flavor and beautiful orange color. It also contributes moisture and nutrients. I use unsweetened canned pumpkin puree, but homemade works well too.
• Jarabe de arce – This provides a clean, natural sweetness that I find pairs perfectly with pumpkin. Agave syrup or coconut nectar are also fine substitutes.
• Extracto de vainilla – This adds a lovely warm flavor that complements the pumpkin and spices wonderfully.
• Pumpkin Pie Spices – This is where all the cozy, autumn flavor comes from! If you don’t have a pre-made blend, ground cinnamon also works on its own.
• Nueces pecanas – These add a delicious buttery crunch and healthy fats, making the pudding more satisfying.

How to Make Pumpkin Chia Seed Pudding (In Pictures)

Consejos de Carine

Let me share a few more tips for a perfect chia pudding.

• Boost The Protein – To make this breakfast even more filling, you can serve it with a dollop of high-protein plant-based yogurt, like soy yogurt, or sprinkle a few hemp seeds on top.
• Agregar proteína en polvo – Mix in a scoop of vanilla protein powder along with the other ingredients. If you do this, you can skip the vanilla extract. You’ll likely need to add about 1/4 cup of extra milk to get the right consistency. If it’s too thick the next day, just whisk in more milk until you like the texture.
• Añade un toque crujiente – Chopped nuts like pecans, almonds, or walnuts add healthy fats and a fantastic textural contrast. For extra flavor, I like to toast them on a lined baking sheet for 10 minutes at 325°F (160°C). Let them cool, and then you can toss them in a little maple syrup before topping your pudding.

More Chia Pudding Recipes

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