I will never be a food blogger, as I cannot follow a recipe.  I can however COOK.  This is a true miracle that should be put in writing, as this was not always the case.  In my teens, eggs in a pan totaled our microwave.  I did not cook much at all until after college.  As in, my cooking goddess mother handed me a box of pasta and salt as I stood next to boiling water.  She said, “Here, put salt in it.”  I put salt in the box of pasta and handed it back to her.

The good news is after working my way through college in many restaurants, walking up tiny back staircases in four inch heels with trays at The Saloon is not all I took away.  I learned a ton about different types of food at a different restaurant from a very, let’s use the word SPIRITED, creative chef in Cape May.  I must say that was one of my favorite restaurants I worked in through college.  My co-workers were the coolest people ever, and the view was AMAZING. Great memories and my ability to cook were the products of those years.

My pudding is totally different from most chia puddings.  The difference is the consistency.  While my whole family will eat the more traditional “seedy” pudding, I found this is WAY more tasty, especially for little friends who come over.  The difference is the VITAMIX, or any high power blender of choice.

I took a picture of everything that went in the pudding, and I usually DON’T use pumpkin, but it is OCTOBER.  So pumpkin is the theme of the month.  I vary what goes in the pudding seasonally, and really any milk  or sweetener can be used.

These are my not so exact measurements, but it is chia pudding.  Exact is NOT necessary.

1 Can Organic Pumpkin

1 Can Organic Coconut Milk (any milk is fine, I wanted the high fat content for this one)

3/4 Cup Chia Seeds

1 Heaping Tablespoon Pumpkin Pie Spice

Splash of Vanilla

Maple Syrup OR Honey to taste

I didn’t use nearly enough maple syrup and ended up drizzling with honey in the morning. I think the honey made it.

Put ALL the ingredients in a high speed blender and blend for a few minutes.  When the consistency gets gelatinous, it is ready for the refrigerator.  Chill over night and breakfast is ready for the morning.  We ate ours with bananas and honey and it was delish.

The pudding can be served plain or with fruit.  I put mine in glass cups such as the ones above (they have lids), so it is ready to go in the morning.  I also put some in small containers for school lunches.  This pudding takes about 5 minutes to make, which makes it GREAT for families on the GO like ours!