Oh yes I went there. I thought I would add to the tons of Chia Pudding recipes out there with my own little twist. I am one of those pumpkin freaks that loves everything pumpkin. I will find a way to put pumpkin in anything and everything. I even made pumpkin enchiladas once upon a time. Speaking of which I don’t remember where that recipe is… I demand that the house smell of pumpkins year round (thank you air fresheners). I just bought a shirt because the color’s name was Pumpkin. I should dress Longhorn up as a pumpkin for Halloween!!! Twila’s first big outing (other than family gatherings and running errands) will be to the pumpkin patch on the 27th to pick out her first pumpkin. Twila’s middle name would have been Pumpkin but Autumnly is so much prettier and it is a nod to the pumpkin season. If these facts don’t qualify me as a pumpkin freak I don’t know what would. It’s sad that people only get excited about pumpkins come Fall, or should I say Autumn? I suppose they do need a “special” time of year so their awesomeness doesn’t get old.
Savory pumpkin dishes are always great but sweet pumpkin goodness is even better especially when it’s paired with chocolate. Traditional pies, hand pies, pancakes, oatmeal, cakes, muffins, scones, cupcakes, breads, cookies, and bars. All good examples of sweet treats made awesome by adding pumpkin. My pudding creation is more on the healthier side of the sweet spectrum and is not all that sweet. My husband believes no dessert should be labeled as healthy and all desserts should be as sweet as puppies dancing on a unicorn’s back as it gallops over a rainbow. I made this pudding for our 3rd anniversary and it should have been something I know he would have drooled over but I didn’t want to ruin it with a bunch of sugar. He still approved. To boost the sweetness I would recommend those wanting the extra sugar to top off their serving with a drizzle of agave nectar.
Since I haven’t been working for a few months I couldn’t do a whole lot for my husband. My present to him had to come from the kitchen. The morning of our anniversary I was trying to decide between three things to surprise my husband with. The reason I decided to make this pudding is how quick and easy it is to prepare. Having an almost 2 month old baby that refuses to take full naps lately and always wants to eat I needed something quick and easy. This recipe probably has the shortest directions you will ever see on this blog. Feel free to dress it up with some toppings like coconut whipped cream, vegan chocolate chips, fruit or berries of some sort. All sounds good to me. Please don’t judge this pudding by how disgusting it looks. I promise it tastes a lot better.
- 2 cups unsweetened original almond/coconut milk
- 1 cup fresh or canned pumpkin
- 1/2 cup chia seeds
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- In a medium bowl whisk all ingredients together.
- Cover tightly and place in fridge overnight or at least 8 hours.
- Transfer to a blender and blend until smooth. If the consistency is too thick for you add more milk a little at a time until desired consistency. You could also eat as is without blending.
This pudding has a very subtle pumpkin flavor but it is present. Savor it so you don’t miss out.
What is your favorite way to eat pumpkin?