• Dr. Genie Markwell, CCWP

Pumpkin Chia Pudding


Fall is my favorite time of year... the kids are back in school, it is nearly sweater weather, soccer and football are on the weekends and pumpkin spice is every where!! This was a recipe that I stumbled upon (from Sprouted Routes) that was too good not to share! Better yet, this is Vegan, Gluten Free, Paleo and Refined Sugar Free.

Produce

1/2 tsp Ground Ginger

4 Medjool dates

1/2 cup Pumpkin, fresh or canned

4 lb pumpkin (if making home made puree)

Baking and Spices

1/4 tsp AllSpice

3/4 tsp Cinnamon

1/2 tsp Nutmeg

1 Pinch Sea Salt

1 tsp Vanilla Extract

Dairy

1 cup Milk (I used hemp milk but you could use your favorite)

I love using pumpkin for baking, cooking and snacks because it is a low glycemic carb, high in Vitamin A , Potassium and a good source of fiber.

It is recommended to soak the dates in boiling water for about 10 minutes prior to blending them so break up all the chunky bits. This will make for a smoother pudding.

Blend together all ingredients with a Vitamix, magic bullet or Ninja - leave out the chia seeds! Once all ingredients are well blended and the mixture appears to be smooth, pulse in the chia seeds to make sure they are evenly dispersed. Then pour this mixture into jars or bowls, cover and refrigerate for at least one hour. I recommend letting it sit overnight. This recipe serves 1 but I made a double batch to have extras later in the week.

The spice in this is great - if it is too much, I recommend adding a little homemade coconut whipped cream... I used trader joe's coconut cream, a little vanilla, 2 shakes of nutmeg and coconut ground sugar. Whip this up and put the delicious fluff on top or mix it right in!

This was a great no guilt snack that is great with breakfast or as an after dinner treat!

Enjoy :)

#recipe

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