recipe 2

chia pumkin pie pudding

This recipe highlights Nutrition for Dry Eye

makes 4 servings

3/4 cup boiling water

3 green tea bags

1 cup whole milk Greek yogurt

3/4 cup pumpkin puree, canned

1/3 cup chia seeds

1/4 cup maple syrup

1/4 cup coconut milk

1 tsp vanilla

2 tsp cinnamon

1/4 tsp ground ginger

1/8 tsp nutmeg

1/4 tsp sea salt


  1. Steep tea for 10 minutes. Gently squeeze tea bags and discard. Set tea aside.
  2. Meanwhile, whisk together the rest of the ingredients.
  3. Stir in the tea.
  4. Cover and refrigerate for 3 hours or overnight.
  5. Whisk before serving.

Nutrition Facts per serving:

Calories: 235 kcal; Protein: 9.4 gm; fat: 10 gm; Carbohydrate: 24.3 gm; Dietary fiber: 9 gm

Chia Pumpkin Pie Pudding is a wonderfully easy breakfast for the whole family. The recipe doubles very well and can be refrigerated for 3 days. Consider serving as a dessert with coconut whipped cream.


Dry Eye Support

Green Tea: Anti-inflammatory ECGC

Whole Milk Greek Yogurt: Vitamin A as retinol, protein

Pumpkin: Dietary fiber, pre-vitamin A as beta carotene

Chia Seeds: Omega-3 fatty acid, omega-6 fatty acid, dietary fiber, protein

Coconut Milk: Medium-chain triglyceride lauric acid

Cinnamon: Manganese, dietary fiber, slows the rate at which the stomach empties, reducing the rise in blood sugar

Ginger: Anti-inflammatory gingerol

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