- 1 can of BPA free coconut milk
- 2 cups fresh pumpkin or 15oz can
- 1/4 cup chia seeds
- 3 tablespoons of coconut nectar
- 1 tablespoon coconut oil
- 1 teaspoon vanilla
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
I bought a big organic pumpkin, not knowing what I would be doing with it. Hmmm… muffins, pie, cookies, ooh la la PUMPKIN PUDDING!!!! I cannot take credit for this sensational pudding base using chia seeds, just the pumpkin part. It’s one of those, “why didn’t I think of that?” recipes!
The use of chia seeds will thicken and bind anything together so beautifully. I have used chia seeds in just about everything else, in place of eggs for example in my zucchini cakes (click here for that recipe) and in my pies to thicken them up.
This pudding is so easy and delicious! It doesn’t seem like cooking when making this recipe… well actually it is raw but you know what I mean.
The pumpkin taste is light in this recipe and not overbearing so if you’re not a lover of pumpkin, the flavor will be pleasing to your palate. I do have to ask, who doesn’t love pumpkin? Is there really anyone out there who doesn’t like the taste of fall? I am buying up organic pumpkins and freezing the baked chunks, so I can keep my fall all year.
1 can of BPA free coconut milk (learn more)
2 cups fresh pumpkin or 15 oz. BPA free can
1/4 cup chia seeds (learn more)
3 tablespoons of coconut nectar or maple syrup (learn more)
1 tablespoon coconut oil (learn more)
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 scoop protein powder (optional)
1. Mix milk and pumpkin in a food processor or strong blender.
2. Add chia seeds, nectar, oil and spices, and blend gently.
3. Pour blended pudding into a dish or ramekins.
4. Refridgerate for a few hours or overnight for a breakfast pudding.
Using the canned pumpkin gives this pudding a hint more pie flavor then the fresh baked pumpkin. Be aware that there is pumpkin in a can that has all the spices and sugar or the plain puree. I prefer plain so I can control the type and amount of sugar. Using fresh of course is always best, however, I love the convenience of using canned. Please be conscience about buying organic and BPA free cans. Your health is worth the extra money! Pay now or pay later.
I used homemade whipped cream with grass fed milk on top, but you can use a dairy free version. I love using, for the dairy free version, the cream from the top of a “chilled” can of coconut milk and add a dash of stevia.
I was thinking these flavors would be yummy as a smoothie. If you add a scoop of your favorite vanilla or plain protein to this Pumpkin Pudding, you would take pudding to a whole new level! I found if you add protein powder, you will need to add a splash of water or your favorite milk to blend it well.
Enjoy this Spoonful of super food pudding,