Pumpkin Chia Pudding
How about a Holiday dessert that can also be a meal replacement? Huh WHAT? This pumpkin pudding will be our Thanksgiving dessert on Thursday because I have health and fitness goals that I do not want to derail. It tastes amazing. Pumpkin is cooling in nature and astringent, making it one of those fall foods that cool and tone the gut. You can use canned pumpkin as it is easy, but so is baking small, sweet pumpkins and the difference in taste is hard to ignore. The smaller the pumpkin the sweeter they are. The recipe is made with the canned pumpkin puree. I would say this recipe is good for all doshas. I will make it using Zenberry Vanilla Chai protein protein which contains all the spices in this recipe (but still add pumpkin pie spices) and will add more protein and superfoods (great for meal replacement) but made the recipe without it for you below.
- 2 tbsp chia seeds
- ½ cup toasted almond milk
- ½ cup pumpkin puree
- ½ tsp vanilla (and/or Zenberry Vanilla Chai (www.zenberrymix.com))
- 1 medjool date pitted
- 1 tsp maple syrup or molasses
- 1 tsp pumpkin pie spice mix (cinnamon, ginger, cardamom)
- Dash of freshly grated nutmeg
- In a small bowl, soak the chia seeds in the almond milk for 5 min, whipping with a fork a few times to evenly distribute.
- Put the pumpkin, vanilla, date, maple syrup or molasses, and spice mix into a blender carafe. Add the chia mixture on top. Blend on high speed for 2 min, creating a smooth, whipped texture. The chia seeds, and dates should disappear into the puree.
- Divide into 2 dessert goblets or eat it all from a big bowl as a main meal. A dash of freshly grated nutmeg on top makes this pudding very special.
