Classic pumpkin pie brings back so many memories of growing up and celebrating with family over Thanksgiving. Seeing as it’s my favorite part about the holiday I obbbbbviously need it for breakfast to start my day out right. This pumpkin pie chia pudding will make your holidays even dreamier.
When I was growing up my mom would get an extra pumpkin pie for after our family dinner so we could binge eat the whole thing with excessive dollops of whipped cream and we would break all the rules by eating out of the center of the pie with forks and lounging in comfy flannel pjs watching christmas movies. That was ALSO one of my favorite moments, when we can officially watch christmas movies and deck the house with all of the pretty decorations and delicious smells that remind you of the BEST days of our lives. Can you tell Christmas is my favorite?
Don’t worry Thanksgiving, I love you just as much.
I love Thanksgiving for so many reasons. Not only because I’ll be eating this pumpkin pie chia pudding for breakfast but because of LEFTOVERS!!!
Leftover turkey sandwiches on soft bread lathered with mayo and a side of cranberry sauce and green bean casserole to be exact. For some reason I’ve never been a big turkey person on actual Thanksgiving. I may take a tiny tiny little bite but when you load the table up with all of the delicious sides you betta believe I’ll be the first one digging in and loading my plate a mile high. My eyes don’t lie, they’re not bigger than my stomach I always say, but then I realize I was very wrong, and I will never learn. Isn’t that the pure beauty of Thanksgiving? To overload your plate with all of the deliciousness and to not even feel a tad bad about it?!
I’m dreaming big over here.
Check out some of my favorite Thanksgiving side dishes:
- 1 1/4 cup milk of choice (I used cashew)
- 1/2 cup pumpkin puree
- 1 tsp vanilla
- 3 tbsp maple syrup
- 1/2 tsp Primal Palate pumpkin pie spice
- 6 tbsp chia seeds
- 4 graham crackers, crushed
- Whipped Cream for topping
- In a blender add milk, pumpkin, vanilla, maple syrup, pumpkin pie spice and chia seeds and blend on low until just combined
- Pour pudding into a medium sized bowl, cover and place in the fridge for 4 hours or overnight
- Place crushed graham crackers in the bottom of cups, top with chia pudding, whipped cream and an additional sprinkle of pumpkin pie spice
- Eat immediately