Growing up my mom used to buy those Jello Pudding cups (fat free, no less) and my favorite flavor was the vanilla tapioca. Yes, I know that is odd…everyone loved the double chocolate flavor. But hey, more for me right? Well, I wanted to recreate a version of the Jello Pudding Cup that is actually healthy and when you add chia seeds to pudding it has the same texture as tapioca! In the spirit of fall, I decided to make this one pumpkin pie flavor. Pumpkin pie chia seed pudding was born!
Why are my chia seeds black? do you have seeds that are better or are they the same?
I am not familiar with the whipped cream dispenser. Do you whip the cream first and then put it in or does the container do the whipping?
Why the sad face? I look forward to trying your recipe. My kids eat the oatmeal too and ask for it for dinner sometimes. Thats what we have when we eat breakfast for dinner…no cooking and no waiting.
My bad…thats a happy face! Hehehe!
This looks delicious! Do you know how many ounces of pumpkin are in the can you used? I have some pumpkin puree in my freezer that's looking for a good recipe, but I don't want to get the proportions wrong. Thanks!
Link for coconut whipped cream?
Hmmm, I guess I might like things too salty….must be my adrenal glands 🙂 I will adjust the recipe as I have heard it from a few others too. Thanks for the feedback!
Made this with the YL cinnamon bark essential oil. Added 4 drops and woo boy, is it cinnamon-y! Guess I'll be the only one eating it, but that's ok, I like cinnamon 😉 now i know the cinnamon bark strength!