Ingredients
Scale
Pumpkin Pie Chia Pudding
- 1 cup milk of choice (I used homemade coconut cashew)
- 1/2 cup fresh or canned pureed pumpkin
- 4 Medjool dates, pitted and soaked in boiling water for 10 minutes, then drained
- 1 tsp vanilla extract
- 3/4 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- Pinch of sea salt
- 1/4 cup chia seeds
Homemade Pumpkin Puree
- 1 4-6 pound pumpkin
- 1 tsp neutral high heat oil, like coconut or avocado
- Sea salt
Instructions
Pumpkin Pie Chia Pudding
- Blend together all ingredients except chia seeds until very smooth.
- Pulse in chia seeds so they’re well distributed
- Pour into jars or bowls, cover, and refrigerate for at least 1 hour or overnight.
- Top with coconut whipped cream or yogurt and enjoy!
Homemade Pumpkin Puree
- Preheat the oven to 400 degrees.
- Cut off the stem of your pumpkin and split it down the middle.
- Using a metal spoon, scrape out the seeds and stringy fiber, then brush the flesh lightly with your favorite neutral oil and sprinkle with sea salt.
- Place cut side down on a parchment-lined baking sheet, then transfer to the oven and bake for 40 to 45 minutes, or until a butter knife easily slides in and out.
- Remove and let cool a bit, then scrape out the orange flesh and puree in a blender or food processor until smooth.
- This recipe makes 2 – 3 cups, enough for several batches of pudding. You can store your pumpkin puree in the fridge for up to 1 week, or in the freezer for up to 5 months.
Notes
- This recipe serves 1, although you can double or triple the recipe and store it in the fridge as a grab and go breakfast throughout the week.
- You can also sub 2 teaspoons pumpkin pie spice (here’s a DIY version) instead of using all the spices listed here.
- Prep Time: 5