Perfect For Fall: Pumpkin Chia Pudding
Happy fall! As the first official day of fall, what better way to celebrate than with p u m p k i n?! What kind of pumpkin? Pumpkin chia pudding.
This recipe is a rift off my traditional chia pudding, with the volume turned up. Pumpkin. Spice. Coconut. Milk. Say no more. This particular coconut milk is from So Delicious and the taste really does live up to its name. It’s quite good — not overly sweet, and not overly spicy.
Even for people who drink dairy, this vegan recipe is a satisfying snack, or sweet brunch accompaniment as I served it. I topped the pudding with So Delicious’ new CocoWhip whipped topping and a pinch of cinnamon. Festive!
Ingredients for four servings:
3/4 cup chia seeds
2 cup pumpkin spice coconut milk [or more depending what consistency you prefer]
1/4 cup pure pumpkin [unsweetened canned variety works best]
1 tsp cinnamon
2 tsp vanilla
Whipped topping, optional
Directions:
In a medium bowl, combine chia seeds with coconut milk and pumpkin
Mix in cinnamon and vanilla
Transfer mixture evenly into four ramekins, cover and refrigerate overnight
Serve with whipped topping, additional cinnamon and slivered almonds, crushed walnuts or chocolate chips
ramekins // napkins [similar] // silverware [similar] // tray
This chia pudding was a sweet dessert after a savory brunch. And healthy to boot! I love serving individual desserts and these ramekins were the perfect size for the pudding.
-MW.
