Quick & Easy Pumpkin Chia Pudding – What more can I say!! In just minutes you can toss this yummy treat together and have a completely healthy snack… All the flavor of pumpkin pie without any processed sweeteners or guilt! And when you top it with Coconut Whipped Cream (my recipe), it’s better than pumpkin pie 🙂
Ingredients
- 2 cups coconut milk (canned)
- 1 cup Pumpkin Puree
- 6-8 Mejol Dates, pitted
- 1/3 cup Chia Seeds
- 1 pinch Sea Salt
- 1/4 teaspoon Vanilla
- 1/4 teaspoon Pumpkin Pie Spice
- Coconut Whipped Cream (homemade)
Instructions
- Combine all ingredients (except chia seeds) into your blender and blend until well combined.
- In a Quart Jar with lid or similar container, combine chia seeds and blended pumpkin liquid, shake well to combine.
- Refrigerate overnight
- Garish with Coconut Whipped Cream & additional pumpkin pie spice, Enjoy!
Tried this recipe?Mention @HealthStartsinthekitchen or tag #HealthStartsInTheKitchen!
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That sounds delicious and I’ll be trying it soon! Thank you for sharing your recipe. 🙂
I noticed everything seemed scratch/homemade except your canned pumpkin. Organic canned pumpkin is ok, but I’ve started roasted my own pumpkins, and it is AMAZING the quality of flavor! My favorite pumpkin to use is a sweet meat squash, big and light green. My favorite method is to wash the outside, put the whole thing on a baking sheet, and roast in the oven whole for a couple hours, then take it out and break it open (which is easy as pie at this point), scoop out the insides, and if it’s not quite done, put it in for another 30-60 minutes. Roasting it whole saves you the backbreaking and sometimes dangerous task of getting into that pumpkin when it’s raw and hard.
After your pumpkin is done roasting, spoon the flesh into a food processor/blender and then freeze in 2cup bags.
Thanks for the tip! We didn’t get any pumpkins in our garden this year so I’ve been using canned 🙂
How easy is that?! Such a great way to get your pumpkin fix.
Really yummy! I just whipped this up with fresh made (hot) coconut milk and my own roasted pumpkin puree. We havent fully cut out all conventional foods/sugar and this tastes plenty sweet using 8 figs. I’d use less if our tastebuds were more sensitive to sweet foods as I hope we will be soon. I kinda hope the kids wont eat this so I can savor every bite. This is one of the recipes where you can “eyeball” the measurements and still have successful results.