Pumpkin Chia Pudding

Pumpkin Chia Pudding

(Adapted from a Dreena Burton Recipe)

Ingredients:

  • ¾ cup pure pumpkin (see tips)
  • ¾ cup unsweetened plain or vanilla nondairy milk (see tips)
  • ¼ cup maple syrup
  • ½ teaspoon sucanat
  • 3 tablespoons white chia seeds (black will discolor pudding some)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground allspice
  • Pinch of ground ginger
  • 1/8 teaspoon of sea salt
  • 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 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 a bit more sucanat or maple syrup. (Not too much maple syrup or it will become loose)
  3. Transfer mixture to a large bowl or to 3 to 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

Tips:

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

If using sweetened vanilla milk, reduce the sweetener to taste.