I had a nice and relaxing long weekend of doing almost absolutely nothing and it was wonderful. Labor Day is always bittersweet for me because it signals the end of summer and I don’t want to accept that. I think the weather feels the same way and wants to rebel because it’s supposed to go up to 96 degrees today in Marin County. I don’t think it’s even gotten that hot this entire summer. As someone who is slightly insane and loves the hot, sweaty weather, I don’t hate it at all. After all, the #1 reason why I moved to California is to avoid winters.
But Fall has some upsides. Well, maybe 2. The leaves turning color and pumpkin. That’s it. Those are the only 2 good things about Fall. Agree to disagree. There was a point in my life when I used to buy 5 cans of pumpkin at a time and finish them all in a week. I clearly had a problem. I have recovered from that phase but I still love pumpkin dearly. And now that it’s September, I think it’s okay for me to post a pumpkin recipe (not that I think that’s it’s ever too early).
This chia pudding tastes just like pumpkin pie filling, and it’s great for breakfast or as a snack. The combination of chia seeds and pumpkin is a nutritional powerhouse loaded with omega-3 fatty acids, key vitamins and minerals, and antioxidants. I love the addition of ginger to anything, but you can omit and reduce the amount if you are not into that. Top with nuts, seeds, or dried fruits for a bit of that crunch factor!
- 1 cup canned pumpkin
- 1 cup full-fat coconut milk
- 3 tbsp chia seeds
- ½ tsp cinnamon
- ½ inch ginger, finely grated
- ¼ tsp vanilla extract
- ⅛ tsp nutmeg
- 2 tsp maple syrup
- Nuts or seeds (optional) - I topped with sprouted pumpkin seeds
- Mix together all ingredients (except for nuts or seeds) in a bowl.
- Place in the fridge for at least 2 hours.
- Top with nuts or seeds, or eat on its own!