Chia Flax Pumpkin Pudding

Chia Flax Pumpkin Pudding with a flavorful pumpkin pie topping, a Remission Nutrition-approved recipe by Sara Stratton, NTP, ONC.

This nutrient-dense Chia Flax Pumpkin Pudding is a wholesome, Remission Nutrition-approved recipe by breast cancer thriver Sara Stratton, NTP, ONC. Combining chia seeds, flaxseed, and hemp hearts with a flavorful pumpkin pie topping, this dish offers a rich source of healthy fats, protein, and essential nutrients. It’s perfect for a filling breakfast or snack that keeps you full while promoting well-being.

Pumpkin Pie Topping

Heat sauce pan to medium. Add ingredients and simmer on low for 5 minutes 

1/2 cup Organic Canned Pumpkin 

3 tbsp Organic Full Fat Coconut Milk 

3 tsp Turmeric 

3 tsp Pumpkin Pie Spice 

2 tsp Organic Ginger 

2 tsp Vanilla 

Let cool and store in a glass container in the refrigerator.

Chia Flax Hemp Pudding 

3/4 cup Chia Seeds

6 tbsp Hemp Hearts 

6 tbsp Freshly Ground Flaxseed 

2 tsp Vanilla 

1 cup Organic Full Fat Canned Coconut Milk 

1 1/2 cup Malk Almond Milk 

Directions

Add dry ingredients to a glass bowl. Add milks and vanilla. Stir. Put it in the refrigerator. Stir again after about 10 minutes. Let it set for at least 30 minutes. 

When you’re ready; in a small bowl add 3/4 cup Chia pudding and 3 tbsp Pumpkin Pie topping. Add pumpkin seeds or grain-free granola. Can be stored in the fridge for 3-4 days. Recipe makes 3 servings. 

Nutrition per serving; 

550 calories 

16g protein 

10 net carbs

40g fat