Jessica in the Kitchen · by Jessica Hylton★ 5.0 (15)
Pumpkin Chia Pudding
NUTRITION · PER SERVING10M COOK
CAL 21%·PRO 11%
CARBS 47G45% OF CAL
10G FIBER0G ADDED0G INTRINSIC8G OTHER29G TOTAL SUGAR
FAT 25G53% OF CAL
14G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy fall breakfast pudding made with pumpkin, chia seeds, and non-dairy milk, topped with buttery pecans. No cooking required.
mainamericandairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- ¼ cup chia seeds ((42g))
- 1 cup So Delicious Vanilla Coconutmilk
- 1 tablespoon agave syrup or maple syrup
- ¾ teaspoon pumpkin pie spice
- ½ cup pumpkin puree
- Pinch sea salt
- Chopped pecans (for garnish)
At a glance
PER SERVING · TIME 10M
CAL 21%·PRO 11%
CARBS 47G45% OF CAL
10G FIBER0G ADDED0G INTRINSIC8G OTHER29G TOTAL SUGAR
FAT 25G53% OF CAL
14G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 9mg
- Total sugar
- 29g
- Added sugar
- ≥6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 205mg
- Calcium
- 152mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 9MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.