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
Servings: 2
Ingredients:
- 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
Instructions:
- 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.