Pumpkin Pie Chia Pudding


It's that time of year for all things pumpkin spice and I've been creating up a storm for my upcoming cookbook. Using warming spices for various dishes, both savory and sweet has my tastebuds happy! While these dishes are full of flavor plus great ingredients, they are more on the labor intensive side. I wanted to give you something that is quick, easy and ready in less than 15 minutes. That's the labor, so you'll have to wait for the final product, as it's best to wait overnight for the results. Although, I did eat one last night after it was finished while it was still warm . . .

You'll just need a few ingredients and spices you probably already have one hand this time of year - cinnamon, ginger, nutmeg and clove. If you don't have these, but have pumpkin pie spice, you can use that instead. The coconut cream in my opinion doesn't need sweetener as the pudding is sweet enough, but you can add a dash if you want. It's rich and creamy. Can't wait for you to try it!

UPDATE: I've added a lower carb version using monk fruit sweetener and a bit of honey. It tasted even better to me!

Pumpkin Pie Chia Pudding

from the kitchen of Heather Page, Healthy Decadence

1 can organic pumpkin purée

1 can organic full fat coconut milk

1/2 c chia seeds

3-4 T raw honey (maple syrup for vegan) or 1/8 t monk fruit sweetener + 1 t honey

1 t ground cinnamon

1/2 t ground ginger

1/4 t ground nutmeg

1/8 ground cloves

Whipped Topping

1 can coconut cream, chilled overnight

1/4 t vanilla

1. Add pumpkin, coconut milk and solids and honey into a small saucepan and heat on medium low. Stir consistently until milk solids are melted (will only be lukewarm).

2. Pour pumpkin mixture into blender and add spices and chia seeds. Pulse until incorporated, about 10-20 times.

3. Spoon into 8 ramekins and chill overnight in refrigerator.

4. To make coconut whipped cream, turn can over and chill coconut cream in refrigerator overnight. Remove and separate solids from water/milk. Place solids and vanilla in bowl of stand mixer, and using the whisk attachment, whip until smooth and fluffy, about 2 minutes.

5. Serve pudding with whipped coconut cream. Makes 8.

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