Pumpkin Chia Pudding
As you can tell from the recipes listed, I love pumpkin! I cook pumpkins every fall and have lots of fresh pumpkin to use for recipes. This recipe is great for breakfast and is very filling. It serves 6 and keeps in the refrigerator for about 5 days so I like to make it when I am having company (like I just did at Thanksgiving). I like to make it the night before. The pumpkin is nutritious and the chia seeds give the dish a fiber boost. When serving I usually add chopped walnuts and cacao nibs. Or, you can add chopped pistachios and sprinkle nutmeg on top.
2 cups plain unsweetened almond milk
1/2 cup pitted dates
1/3 cup chia seeds
3/4 cup pumpkin (not pumpkin pie filling - use organic unsweetened canned pumpkin if you do not have any fresh)
3/4 tsp pumpkin pie spice
pinch of sea salt
1. Combine the milk, dates, and chia seeds in a large bowl. Stir, cover, and refrigerate for at least 4 hours, or up to 8 hours.
2. Pour the mixture into a blender and process on high until very smooth. Add the pumpkin, pie spice, and salt. Blend until combined. Refrigerate for 1 more hour before serving.
Recipe Source: Clean Eating Magazine