Pumpkin Chia Pudding

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< 1 min read
Summary

Who says pumpkin is only for the fall? Easy to make, healthy, and scrumptious... you just might find yourself making this pumpkin pudding year-round!

Yields3 ServingsPrep Time15 minsTotal Time15 mins

Ingredients

 ¾ cup pumpkin puree (100% pumpkin, not pumpkin pie filling)
 ¾ cup plant-based milk (plain or vanilla, unsweetened)
 ¼ cup maple syrup (or date paste, link in Chef’s Notes)
 1 tbsp coconut sugar (+1 Tbsp as desired)
 3 tbsp chia seeds (preferably white, but any will work)
 1 tsp ground cinnamon
 ¼ tsp freshly grated nutmeg
  tsp allspice
 1 pinch ground ginger (optional)
  tsp salt (optional)
 ½ tsp vanilla 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).

Chef's Notes

Optional toppings
Dark chocolate shavings, vegan cookie crumbles, vegan whipped cream.

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.

Recipe from Plant-Powered Families by Dreena Burton adapted for WHOLE Life Club (WLC)

Ingredients

 ¾ cup pumpkin puree (100% pumpkin, not pumpkin pie filling)
 ¾ cup plant-based milk (plain or vanilla, unsweetened)
 ¼ cup maple syrup (or date paste, link in Chef’s Notes)
 1 tbsp coconut sugar (+1 Tbsp as desired)
 3 tbsp chia seeds (preferably white, but any will work)
 1 tsp ground cinnamon
 ¼ tsp freshly grated nutmeg
  tsp allspice
 1 pinch ground ginger (optional)
  tsp salt (optional)
 ½ tsp vanilla 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).

Pumpkin Chia Pudding