If you are anything like me, as soon as fall hits I crave anything and everything pumpkin! With some delicious aromatic spices like cinnamon, nutmeg and cloves, there really is nothing better. I prefer to buy fresh whole pie pumpkins at the market and make my own puree, but a can of unsweetened organic pumpkin puree works great, too. I made some delicious mini pumpkin pie tarts (the recipe can be found on my blog) to celebrate the beginning of fall and I have been dreaming of lots of other ways to get creative with pumpkin ever since.
This chia pudding was the perfect answer to celebrate all of those lovely flavors in a delicious, creamy and healthy treat. I am a big fan of chia seeds, they are wonderful in homemade granola, in muffins, on top of salads, in smoothies and especially in puddings like this one. When soaked overnight chia seeds turn into a simple pudding, similar in consistency to tapioca (which I love). This pudding was creamy, a little thick, and it had a little bitty crunch from the seeds.
If you haven’t yet had chia seeds, you must try them. Chia seeds are a super food that provides a variety of wonderful health benefits. It a nutshell – by adding just 2 tablespoons of chia seeds to your daily diet it will give you approximately 7 grams of fiber, 4 grams of protein, 205 milligrams of calcium, and a whopping 5 grams of omega-3! And yes, these are the are the same chia seeds made famous by the Chia Pets! Chia seeds can be found at most health food stores, normally where you would find the flaxseeds.
If you are looking for a pudding consistency that is even thicker than this, you can use 1/4 cup or maybe even a little bit more of the chia seeds. If you find you want this pudding a little bit sweeter when you serve it, you can drizzle a little honey or maple syrup over top and it would be wonderful. I like mine topped with a little freshly whipped coconut cream – (recipe here). Serve this chia pudding for dessert or even breakfast, which is when I like it.
Pumpkin Pie Chia Pudding (gluten-free, vegan, sugar-free)
serves 2-4 – makes approximately 3 cups
1 cup coconut milk (the canned kind – lite or full-fat)
1 cup unsweetened almond milk (or other non-dairy milk of your choice)
1 cup pumpkin puree (here’s how to make it yourself)
2 teaspoons vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
pinch of ground cloves
5 medjool dates, pits removed
3 tablespoons chia seeds
Puree everything but the chia seeds in a blender until smooth, combined and thick. You may see a few little bits of the dates still, it’s OK. Pour the mixture into a glass bowl or a mason jar, stir in the chia seeds. Make sure to stir well to combine. Cover the bowl or put the lid on the jar. Keep in the refrigerator overnight or for at least 4 hours.
Spoon or pour into bowls, top with a sprinkle of cinnamon and maybe even some fresh whipped coconut cream, if you wish. Serve cool or room temperature.
For more of Beth’s recipes visit her blog Tasty Yummies.
More healthy recipes from the BLDG 25 Blog.