Name: Ginger Pumpkin Pie Chia Pudding
Prep time: 5 min
Cook time: 120 min
Total time: 125 min
Ingredients: 1 cup canned pumpkin; 1 cup full-fat coconut milk; 3 tbsp chia seeds; 1/2 tsp cinnamon; 1/2 inch ginger, finely grated; 1/4 tsp vanilla extract; 1/8 tsp nutmeg; 2 tsp maple syrup; Nuts or seeds (optional) - I topped with sprouted pumpkin seeds

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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).

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Ginger Pumpkin Pie Chia Pudding

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!