Pumpkin Chia Pudding

 

This is a triple bonus when we’re talking about food combining. The iron absorption from the chia seeds is enhanced by the beta carotene and vitamin C in the pumpkin. Bones are supported by the calcium in the chia seeds and vitamin D fortified plant-based milk (look for vitamin D and calcium-fortified in whichever milk you choose!). And, the omega-3 fatty acids in the chia help to optimize beta carotene in the pumpkin. Talk about a nutrient-powered treat!

Pumpkin Chia Pudding

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

 ⅛ tsp allspice

 1 pinch ground ginger (optional)

 ⅛ 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.

https://foodrevolution.org/recipes/pumpkin-chia-pudding/