I will spare you the details of my obsession with pumpkin, I know you are all well aware. Let’s just say I cannot get enough and I am constantly trying to come up with new recipes to sneak it into. This quick and simple chia pudding recipe is a great way to indulge in all of the wonderful pumpkin pie flavors and aromatic spicy scents, but without any of the guilt. It is sugar-free so technically you can even eat it for breakfast and not feel bad about it, which is what I do. Make it the night before, let it set up in the fridge overnight and you have a perfect treat for a crisp, cool fall morning.
This chia pudding is really great with a dollop of freshly whipped coconut cream on top, too. This pumpkin pie inspired treat was a wonderful way to finish off my September series of gluten-free recipes with Free People. This post was originally shared on the Free People blog, BLDG 25.
[print_this]Pumpkin Pie Chia Pudding (gluten-free, vegan, sugar-free)
serves 2-4 – makes approximately 3 cups
- 1 cup coconut milk (the canned kind – lite or full-fat)
- 1 cup unsweetened almond milk (or other non-dairy milk of your choice)
- 1 cup pumpkin puree (here’s how to make it yourself)
- 2 teaspoons vanilla
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- pinch of ground cloves
- 5 medjool dates, pits removed
- 3 tablespoons chia seeds
Puree everything but the chia seeds in a blender until smooth, combined and thick. You may see a few little bits of the dates still, it’s OK. Pour the mixture into a glass bowl or a mason jar, stir in the chia seeds. Make sure to stir well to combine. Cover the bowl or put the lid on the jar. Keep in the refrigerator overnight or for at least 4 hours.
Spoon or pour into bowls, top with a sprinkle of cinnamon and maybe even some fresh whipped coconut cream, if you wish. Serve cool or room temperature.[/print_this]