Pumpkin Pie Chia Seed Pudding
Adapted from: www.grassfedgirl.com
This recipe has a pleasant surprise as it has the texture of the pumpkin pie filling. You can make an apple pie version by using apple sauce.
- 1 can full fat coconut milk at room temperature
- 1 can pumpkin puree (15 oz) or can substitute with cooked sweet potato/yam
- 0.5 cup chia seeds
- 0.5 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice blend or make your own using the ingredients listed below
- 1 cup maple syrup or honey or 20 drops of monkfruit sweetener if that's what you use
- 0.25 teaspoon salt
- 1 teaspoon extra cinnamon (optional)
In a large bowl, whisk together the pumpkin and coconut milk until smooth, looking for chunks of the coconut milk.Add the rest of the ingredients and stir until well combined.Let sit in the refrigerator to gel for at least 2 hours (preferably longer or overnight for optimal creaminess).Serve in individual ramekins or ½ cup mason jars www.EatingForYourHealth.org
