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–+ servings
Tami Kramer Nutmeg Notebook

Pumpkin Chia Pudding

Fall flavors meet creamy, nutrient-packed goodness in thisPumpkin Chia Pudding! Perfect for breakfast, a snack, or dessert, this pudding is naturally sweetened, plant-based, and full of wholesome ingredients that will leave you feeling energized and satisfied.
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Servings: 4
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 cup canned pumpkin (not pie filling)
  • 1 cup cooked sweet potato, peeled
  • 1 cup plant milk
  • 2 tbsp chia seeds
  • 1/2 tsp vanilla powder or vanilla extract
  • 2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 2 tbsp maple syrup
  • 1/4 tsp molasses optional
  • 4-6 Medjool dates soaked in boiling water for 30 minutes

Equipment

  • High Powered Blender

Method
 

  1. Add all ingredients to the container of a high powered blender and blend until smooth and creamy. I like to blend it until the chia seeds are well incorporated and barely visible.
  2. Chill before serving.
  3. Serving suggestions:
    Make it festive with pomegranate seeds, shredded coconut, chocolate chips, walnuts, pecans or cacao nibs.
    Layer it with granola, yogurt and fruit for a parfait-style breakfast.
    Portion into jars for an easy, grab-and-go snack during the week.
    Top it with some Cranberry Chutney or layer it in a parfait glass for a festive presentation.

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