Oh pumpkin, how I love your cheerful comfort when warm summer fades and dark evenings and cold wind try to dampen my spirits.
Well, this fall I have a pumpkin recipe in my arsenal of healthy comfort food and I am super excited about it. It's getting rave reviews from finicky kids and men who aren't always open to trying the latest "health food".
This wonderful dish has the fresh, fragrant aroma of pumpkin pie, the thick, creamy consistency of decadent pudding and the versatility to be breakfast, snack or dessert. This little treat us very high in fiber, extra Vitamin C & A, tons of antioxidants, loads of beneficial medium chain fatty acids (MCFA's), potassium and an extra dose of anti-inflammatory omega 3 fatty acids. Wow, everything we need more of these days. It's because Pumpkin Chia Pudding is made from some of the best "superfoods" on the planet.
Pumpkin Chia pudding can be enjoyed on its own as a quick snack or breakfast on the go. Dried cranberries, chopped pecans and shredded coconut make great toppings. It goes wonderfully with oats for breakfast. (I make alternating layers of cooked oats, pumpkin pudding and granola in a clear glass or to-go cup for a wow factor breakfast that kids go bananas for) For a healthy, low-glycemic, high nutrient desert, the pudding makes an excellent pie or tart filling. Top with lightly sweetened, whipped coconut cream if desired.
Best part - it's a no-cook, no-brainer with ingredients you can keep in the pantry at all times.
Check out this quick and easy desert.
Pumpkin Chia Pudding
1 can coconut milk
6 Medjool dates (pitted)
1 tsp vanilla extract
1 – 2 Tbsp raw honey or Grade B maple syrup
1 tsp cinnamon
¼ tsp pumpkin pie spice
2 T chia seeds
1 can pumpkin
Blend coconut milk and dates together in a blender until dates are completely broken up. Add the rest of the ingredients, except the pumpkin, and blend until smooth. Add the pumpkin and blend until all is incorporated. Refrigerate for several hours or ideally overnight. Enjoy cold.