Pumpkin Spice Chia Pudding

Pumpkin Spice Chia Pudding


Well here goes chia pudding attempt #2 with cashew milk!

The first time I heard about chia seeds was in the book Born to Run (Christopher MacDougall).  He spoke about how chia was used by ultra-marathon runners in Mexico, the Tarahumara people.  Below is a interesting summery.

What’s the story behind Chia Seeds?

(Article from: http://runnersconnect.net/running-nutrition-articles/chia-seeds-running/)

Chia seeds are derived from the desert plant Salvia hispanica. Historical documents suggest that chia seeds have been a significant part of the diets of the natives of Central America and Mexico since 2,600 B.C. These seeds were often referred to as “the running food”. It is rumored that the warriors of the native people in these regions would mix Chia seeds and water to maintain energy levels and stay hydrated during conquests.

According to history, the Tarahumara people, located in the northwestern part of Mexico, are renowned for their long distance running abilities. Tarahumara means “those who run fast”. With their settlements dispersed across the land, they developed a tradition of running 200 miles over the course of a couple days to get from one settlement to the next. It is also said that before running they would drink a mix called iskiate. Iskaite is simply water mixed with chia seeds. This combination was thought to give them stamina and hydration for their long journey of running from settlement to settlement.


– 1 cup of cashew milk or milk of your choice

– 1/4 cup chia seeds

– 1-2 tbsp maple syrup or sugar

– 1-2 tbsp pureed pumpkin

– 1/2 tsp cinnamon or pumpkin pie spice mix


1. Mix the milk, chia, pumpkin, maple syrup and spices in a cup or bowl.

2. Cover and refrigerate for about 1 hour.  The chia will have swelled up and absorbed all the fluid to make a pudding!

3. Top with a sprinkle of cinnamon!



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