Pumpkin Pie Pudding

October 11, 2012

Fall flavor without the guilt!

One of my favorite things about fall, other than the lovely weather change and awesome boots, is anything pumpkin flavored. The delicious Starbucks Pumpkin Spice Latte (with soy) packs a whopping 300 calories and 10 grams of fat, FOR A TALL! I don't know about you, but the only thing I want to layer this season is my sweaters. Here is a great way to incorporate the fall flavors without having to worry about healthy eating! 

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 
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.

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