Pumpkin Chia Pudding…It Gets Thick Like Magic!

Pumpkin Chia Pudding

Pumpkin Chia Pudding

So the picture isn't very pretty but this pudding is seriously good.  You may have already tired of pumpkin since it is so popular this time of year, but I always welcome pumpkin pie flavored things.  This is a really healthy dessert recipe that we made in school a few weeks ago.  (Seems like I post mostly dessert and breakfast! Now you know my favorites…)  Traditional puddings are thickened usually with eggs and cream or perhaps cornstarch. Although there is nothing wrong with those, this pudding is thickened with chia seeds, sweetened with dates, and is thus upping the nutrition a bit. 

chia seeds courtesy of foodmattertv.com

chia seeds courtesy of foodmattertv.com

Chia seeds are a good source of omega-3 fatty acids, fiber, and antioxidants.  See more here.  Yes, they are indeed the same seeds as the infamous chia pets….

When combined with liquid they make a gel.  For me, that texture is kind of unpleasant.  Lots of people love it and you can find recipes online for lots of puddings that you combine some ingredients with chia, let it sit in the fridge and eat it.  The seeds swell up with the liquid and make the mixture thick.  You can see in the picture below that the seeds stay whole.  I don't like that texture. 

From skinnytaste.com

From skinnytaste.com

This pudding is blended so the seeds are no longer individual and gel-like but the mixture still gets thick.  Genius!  I love it!  I am going to try a chocolate version 'cause who doesn't love chocolate pudding. I'll let you know how it goes!  

And lastly, just for fun, how is this for yard art for Christmas?  We always loved driving through River Oaks, a fancy neighborhood in Houston, especially at Christmas when the houses were all decorated. One day I rounded the corner and this was the angel I saw!  Now that is an angel! 

Pumpkin Chia Pudding

by Catherine Craig

Prep Time: 5 minutes

Cook Time: none

Keywords: blender dessert vegan vegetarian pumpkin chia seeds pudding fall winter

Ingredients (5 - 6 servings)

  • 1 can coconut milk
  • 1 1/2 cups canned pumpkin (not pie filling)
  • 1 Tbsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp fresh ginger, minced
  • 1/4 tsp ground cloves
  • 3 Tbsp maple syrup
  • 8 medjool dates, pits removed, cut into quarters
  • 1/3 cup chia seeds

Instructions

Put all ingredients in the blender in the order listed. Puree until smooth, stopping once or twice to scrape down the sides. It will get thick as it blends. When well combined and thickened, spoon into individual ramekins. Cover and place in the refrigerator to chill. It will set up a little more when cold. Garnish with a sprinkle of cinnamon and a few raisins.

Powered by Recipage