¾cuppumpkin puree (100% pumpkin, not pumpkin pie filling)
¾cupplant-based milk (plain or vanilla, unsweetened)
¼cupmaple syrup (or date paste, link in Chef’s Notes)
1tbspcoconut sugar (+1 Tbsp as desired)
3tbspchia seeds (preferably white, but any will work)
1tspground cinnamon
¼tspfreshly grated nutmeg
⅛tspallspice
1pinchground ginger (optional)
⅛tspsalt (optional)
½tspvanilla extract
Directions
1
Add all ingredients to a blender.
2
Blend for a minute or more (depending on the blender — a high-powered blender will pulverize the seeds quickly), until the seeds are fully pulverized and the pudding begins to thicken (it will thicken more as it refrigerates).
3
Taste, and if you’d like it sweeter, add a teaspoon or two more of coconut sugar or maple syrup (not too much maple syrup or it will become loose).
4
Transfer mixture to a large bowl/dish, and refrigerate until chilled, about ½ hour or more (it will thicken more with chilling, but really can be eaten straight away).
5
Serve, sprinkling with optional toppings if desired (see note).
Milk I typically use unsweetened almond milk (either plain or vanilla) when I make this pudding. If you are using sweetened vanilla milk, reduce the sweetener to taste.
Pumpkin Canned pumpkin can really vary in terms of consistency. Some are thinner, others a little looser.
Sugar-free Use date paste in place of maple syrup and coconut sugar.
Chia seeds Black chia seeds can also be used; they will make the pudding a little darker, that’s all.
Kid-friendlier I omit the ginger when making this pudding for the kiddos.
Storage Store leftovers in an airtight container in the fridge for up to 3 days.
¾cuppumpkin puree (100% pumpkin, not pumpkin pie filling)
¾cupplant-based milk (plain or vanilla, unsweetened)
¼cupmaple syrup (or date paste, link in Chef’s Notes)
1tbspcoconut sugar (+1 Tbsp as desired)
3tbspchia seeds (preferably white, but any will work)
1tspground cinnamon
¼tspfreshly grated nutmeg
⅛tspallspice
1pinchground ginger (optional)
⅛tspsalt (optional)
½tspvanilla extract
Directions
1
Add all ingredients to a blender.
2
Blend for a minute or more (depending on the blender — a high-powered blender will pulverize the seeds quickly), until the seeds are fully pulverized and the pudding begins to thicken (it will thicken more as it refrigerates).
3
Taste, and if you’d like it sweeter, add a teaspoon or two more of coconut sugar or maple syrup (not too much maple syrup or it will become loose).
4
Transfer mixture to a large bowl/dish, and refrigerate until chilled, about ½ hour or more (it will thicken more with chilling, but really can be eaten straight away).
5
Serve, sprinkling with optional toppings if desired (see note).
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