Okay, I know what you are thinking. ANOTHER pumpkin recipe?
Well, in short, yes. But hear me out.
I've always loved pumpkin pie, long before its flavor became the poster child for "being basic" and was injected into every fall product known to man. There's just something comforting about a slice with a creamy, custard filling that is only slightly sweet with warm spicy notes.
And that's where I think my version of "pumpkin" varies with the mass hysteria that is known to some as "PSL Season" (that's pumpkin spice latte in case you were wondering).
It's not meant to be packed with sugar or come from a processed syrup. Real (whether fresh or canned) pumpkin is also incredibly nutritious as it is chock full of vitamins and minerals, including Vitamin A and potassium.
These Toasted Coconut & Pumpkin Chia Puddings are great for a grab and go breakfast option or as a simple dessert. The coconut pairs wonderfully with the pumpkin which is filled with the spice trifecta of ginger, cinnamon and nutmeg. Just like my beloved pumpkin pie, they are not overly sweet but feel free to adjust the sweetness as you see fit.
So don't be ashamed of loving some pumpkin treats this time of year but make sure you are getting the real deal!
Toasted Coconut & Pumpkin Chia Pudding
Serves: 1-2
Time: 5 minutes plus 8 hours chill time
Ingredients:
For the Chia Pudding
1 cup unsweetened nut milk of choice (coconut is obviously a great choice but you can also use almond, cashew, etc.)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
Pinch sea salt
1/2 teaspoon maple syrup (optional)
1/2 teaspoon vanilla extract
1/4 cup chia seeds
For the Pumpkin Pie "Filling"
1/2 cup pureed pumpkin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon vanilla extract
1/2 teaspoon maple syrup (optional)
Splash nut milk (1-2 tablespoons)
Pinch sea salt
Toppings
2 tablespoons toasted coconut chips
1 tablespoon toasted pepitas (pumpkin seeds)
Instructions:
1. In a small bowl, combine all of the Chia Pudding Ingredients except the chia seeds and stir well to combine. Add in the chia seeds and stir well. Set in the fridge for at least 8 hours.
2. In a small bowl, whisk or whip together all of the Pumpkin Pie "Filling" until smooth and the consistency of pie filling (use more milk if it needs to be thinned out).
3. When ready to eat, layer together the chia pudding, toasted pepitas, pumpkin pie "filling" and toasted coconut chips. Enjoy!
