Pumpkin Chia Pudding

Pumpkin Chia Pudding

(An adaptation of a recipe by Dreena Burton)

Ingredients:

  • ¾ cup pure pumpkin (see Tips)
  • ¾ cup unsweetened plain or vanilla nondairy milk
  • ¼ cup maple syrup
  • 1 – 2 tablespoons date sugar
  • 3 tablespoons of chia seeds
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon of freshly grated nutmeg
  • 1/8 teaspoon ground allspice
  • Pinch of ground ginger
  • 1/8 teaspoon sea salt (slightly round)
  • ½ teaspoon vanilla extract (or vanilla seeds from 1 bean)

Directions:

  1. In a blender, add all ingredients. Blend for a minute or more (depending on the blender) until the seeds are fully pulverized and the pudding begins to thicken (it will thicken more as it refrigerates)
  2. Taste, and if you’d like it sweeter, add 1-2 teaspoons more date sugar or maple syrup (not too much maple syrup or it will become loose).
  3. Transfer mixture to a large bowl or to 3 – 4 individual serving bowls (e.g., ramekins) and refrigerate until chilled, about 30 minutes or more (it will thicken more with chilling, but really can be eaten straight away).
  4. Serve and enjoy!

Tips:

Canned pumpkin can really vary in consistency . Some are thinner; others a little more loose. Dreena Burton uses Farmer’s Market brand, which is very thick and dense and, as a bonus, organic.