Pumpkin Chia Pudding
This time of year I love me some pumpkin! Here’s a great dessert that’s not only free from gluten, dairy, soy, corn and those other inflammatory foods- it also contains NO REFINED SUGAR!
Hope you like it! BTW- I tripled the recipe because I took it to a party and had a small stash of leftovers for my personal household!
3/4 cup unsweetened, organic pumpkin puree (not pumpkin pie filling)
1/2 cup pitted dates
2 cups plain, unsweetened almond or coconut milk
1/3 cup chia seeds
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
Place pumpkin, all seasonings and pitted dates into food processor and blend till smooth. Transfer to a large bowl and stir in chia seeds and almond/coconut milk. stir until slightly thickened and all liquid is absorbed.
Place in refrigerator for at least 5 hours or overnight for best results.
Serve with a dollop of coconut cream. Mmmmm….good!
For the coconut whipped cream-
Chill mixing bowl and whisk for about 10-20minutes in freezer. Place 1-2 cans of whole coconut milk in refrigerator overnight. Scoop out solidified coconut milk into chilled mixing bowl. Add about asp vanilla and beat on medium high for 2 minutes until soft peaks form. Add sweetener if desired such as stevia, monk fruit or coconut sugar and beat another 2 minutes.