Pumpkin Chia Pudding

It’s been a couple months since my last post, and for good reason. It’s been a whirlwind of graduating from naturopathic medical school, studying for board exams, writing board exams, traveling, recovering, and writing more exams. Things have finally calmed down, though, and just in time for my favorite culinary season- fall!

I sometimes forget how easy and delicious chia pudding is. It’s really just putting everything in a jar and shaking it! I had some leftover pumpkin in my fridge, a can of coconut milk and not much else, which is how I arrived at pumpkin chia pudding. The coconut whip on top is optional, but really takes it to the next level-so if you can, make it! You won’t regret it.

Feels like a Sunday- Elderbrook

INGREDIENTS

For the chia:
1/4 cup coconut milk (the kind from a can)
1/4 cup cashew or almond milk
1/4 cup pumpkin puree (not pumpkin pie filling)
4 tbsp chia seeds
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla
pinch of salt
pinch of cloves
maple syrup, to taste ( I used about a teaspoon)

For the coconut whip:
1 can coconut milk, refrigerated
2 tbsp icing sugar

optional toppings: almond butter, bananas, toasted coconut, cinnamon

INSTRUCTIONS

In a bowl or jar, add all ingredients for chia and stir until well combined. Refrigerate for 20-30 minutes, or overnight. For coconut whip, scoop hardened coconut milk into a bowl, leaving any clear liquid behind. Add icing sugar, and whip until soft peaks form. To serve, top chia pudding with coconut whip, almond butter, sliced bananas, and a sprinkle of cinnamon.