It’s finally fall, and it’s time to take advantage of all the produce nature is providing us. That means persimmons, figs, pears, pomegranates, pumpkin, pumpkin, and of course more pumpkin. As a plant-based foodie I love playing with the different flavors of produce. Since chia pudding is a staple in our house, I wanted to add some fall flavors to the mix. The turn out was amazing!
Pumpkin Spice Chia Pudding
This pumpkin chia pudding tastes almost exactly like pumpkin pie filling. The chia seeds help to give it that dense, pie filling consistency, and the pumpkin and spices give it a delicious fall flavor.
This recipe is also really healthy since pumpkins are rich in Vitamin A. One serving of pumpkin contains more than 200% of your recommended daily intake. Vitamin A is important for both skin and eye health, and is best consumed with fat ( chia seeds, yay!). Pumpkins are also very high in fiber, keeping you full for longer, while helping cleanse your intestinal tract. How awesome is that?!
While I know store-bought pumpkin puree is much easier and I’m all for simplicity, I want to share with you my favorite homemade pumpkin puree recipe. This is for those that don’t mind a little extra work for a lot more pumpkin flavor.
Dates are used as the sweetener in this recipe. Unlike syrups and crystallized sugars, dates are still in their whole food original form, making this a great alternative to other sweeteners. They are also full of fiber, which helps the sugar release more slowly into your system. Perfect for this pumpkin spice chia pudding recipe!
To avoid chewy date bits in your pumpkin spice puree (which I personally like), I recommend to soak your dates overnight or for 10 minutes in boiling water before blending. I like to use my Vitamix blender, which is literally my most used kitchen appliance. It does a wonderfully job, resulting in a smooth and creamy consistency every time.
- 1/2 cup fresh or canned pumpkin puree
- 1/4 cup cashews
- 2 cups water
- 6 Medjool dates (pitted and soaked)
- 2 persimmons
- 1 tsp vanilla extract
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger or 1 teaspoon freshly grated
- 1/2 teaspoon nutmeg
- Pinch of sea salt
- 1/2 cup chia seeds
- In your high speed blender combine pumpkin, cashews, water, dates, persimmons, vanilla, pumpkin spice, cinnamon, ginger, nutmeg and seas salt.
- Blend together all ingredients and pour in a large mason jar. Add whole chia seeds and mix until smooth or until chia seeds are well distributed.
- Cover mason jar and refrigerate for at least 1 hour or overnight.
- Top with coconut whipped cream, nuts and seeds. Enjoy!
- Category: Breakfast, Vegan, Gluten Free
- Calories: 295
- Sugar: 25.6g
- Sodium: 41.6mg
- Fat: 11.3g
- Saturated Fat: 1.6g
- Carbohydrates: 47.2g
- Fiber: 12.2g
- Protein: 7.6g
I hope you make this pumpkin spice chia pudding recipe, it’s all the fall flavors in one bowl. If you do make it be sure to tag me on Instagram @LiveSimplyNatural or you can always pin it on Pinterest for later. I love seeing what you guys are whipping up in your kitchen. Stay tuned for more healthy plant-based recipes.