So I know we’re already well into Fall at this point, and you might be totally over the PSL train, but I haven’t made a single pumpkin spice recipe yet – and I needed one! Over Thanksgiving last month I was participating in the Whole30 with my clients who signed up for my September group coaching program, so I didn’t have a chance to indulge in pumpkin pie over the holiday. I told myself I would have a piece when I was done with my reintroduction phase, but honestly, I really didn’t feel like it. It wasn’t all that worth it to me.

I actually attempted to create a Whole30 compliant version of this recipe, meaning completely sugar-free, but it really wasn’t working out. I thought if I kept adding more spices, cinnamon, and vanilla extract it would get better, but it didn’t work. You really need a touch of sweetness with the pumpkin to balance everything out. For this recipe, I use two tablespoons of pure maple syrup and it gave it just enough sweetness to make it a total treat. It actually reminds me exactly of that pumpkin pie I skipped out on over Thanksgiving. #winning

If you’ve never made chia pudding, you’re in for a treat! It’s super simple to make, really delicious, plus it’s full of fiber and good quality fats so it will keep you feeling full and satisfied. Typically I’ll use full-fat coconut milk for chia pudding to keep it thick and creamy, but you really don’t need it for this recipe. I used the lite version, and it still has that ultra-creamy and smooth texture I love.

Not only is chia pudding a total treat to me, but it’s also super nutritious! Here are some benefits of chia seeds: