Pumpkin Chia Pudding

As is becoming all too obvious in our house, we hadn’t even hit October officially yet when I became obsessed with pumpkin spice this year. Usually that stretch is more of a mid-October through Thanksgiving thing. This year, I just want to eke out all the autumn coziness to the max while I can. In Colorado, true fall may only last a matter of days after all, so we really can’t afford not to. And what sets the tone for reveling better than those deep, woodsy, comforting notes of cinnamon, nutmeg, cinnamon, and ginger all melded together?

One doesn’t have to be a fan of pumpkin pie to fall in love with pumpkin spice flavor, and there are seemingly limitless variations on how to capture that signature warmth with essentially the same ingredients. This pumpkin chia pudding is similar to the silken tofu based pumpkin pie pudding I posted here recently, only with a tapioca like texture that I think lends an even richer flavor. What’s more, between pumpkin puree and powerhouse chia seeds, it’s heartily packed with nutrients, including those coveted heart-healthy omega 3s.

I make this for F for breakfast and so lean toward sweetening with wholesome, fiber-full Medjool dates, but I do like to add a little splash of maple syrup. This is totally optional, but I think it makes a worthwhile difference—after all, how perfectly suited are pumpkin and maple? You could go with just a little bit of maple extract instead as an option, too, about 1/8 teaspoon. Smoothly digestible, energizing, no-cook, and whipped together in minutes, this simple and delectable breakfast/snack/dessert is a true winner.

Happy fall!

Pumpkin chia pudding

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Yield: 2

Author: Wendy McMillan

Prep time: 5 MinInactive time: 4 HourTotal time: 4 H & 5 M

Ingredients

• 1 cup unsweetened plant milk (I like soy for this one, but anything goes)
• ½ Cup pumpkin puree
• 3 Medjool dates, soaked
• 1 Teaspoon pure maple syrup, or 1/4 teaspooin maple extract, optional
• 1 Teaspoon pumpkin pie spice
• ¼ Cup chia seeds

Instructions

1. In a blender combine plant milk, pumpkin puree, dates and vanilla and blend until smooth. Transfer to a bowl or lidded container and whisk or stir in the chia seeds to incorporate.
2. Cover and chill for 4 hours or until set/overnight. Enjoy cold, plain or topped with coconut whip, a sprinkle of cinnamon or chopped pecans.

Nutrition Facts

Calories

247

Fat

7 g

Sat. Fat

1 g

Carbs

46 g

Fiber

13 g

Net carbs

33 g

Sugar

30 g

Protein

5 g

Sodium

8 mg

Cholesterol

0 mg