After staring at a can of pumpkin puree for the last few months, I thought I should get down to actually using it. But, I am too lazy to go to all the trouble of making a pie crust, so I opted for something that can be whipped up in a few minutes and “cook” without supervision in the fridge. Alas, pumpkin chia pudding was born. Since I had no yogurt in the fridge, I used some canned coconut milk to boost the creaminess of the pudding and the combo of these two flavors worked really well!
Pumpkin Chia Pudding
Chia pudding is so easy to make and, unlike all the other food fads circulating, it can actually taste pretty good. You can easily substitute the liquids used to be dairy-free or the fruit to change up the flavor.
Topping it with toasted nuts and coconut (or fruit) really adds a nice crunch and complexity to the mouthfeel.
Chia is jammed packed with soluble fiber and omega-3s which help to keep your heart-healthy. Once topped with nuts, the amount of protein, fiber, and good fats are even higher.
February is Heart Month and there are so many other heart-healthy ingredients you can add to your diet to protect your heart! Nuts, quinoa, barley, and brown rice are just a few ideas. If you are looking for inspiration on how to prepare these ingredients, download my mini recipe e-book!
- 1 cup coconut milk
- 1 cup milk
- 1 cup pureed pumpkin
- 3 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/3 cup chia seeds
- 2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground ginger
- 1/8 tsp salt
- 1/4 cup toasted pecans, chopped
- 1/4 cup toasted coconut
- In a bowl, combine all the ingredients except for the pecans and coconut.
- Mix well and let sit in the fridge for at least 3 hours (until the texture becomes pudding-like).
- Divide into bowls and top with toasted nuts and coconut.