Chai Pumpkin Chia Pudding

I realize that pumpkin is not a spring vegetable, but I love it any time of year. This flavorful pudding came about as I was trying to bring some of my favorite flavors together for a filling but slightly sweet breakfast smoothy.

The first attempt was a total flop; but it seeded the idea of this recipe and I’m pleased with the outcome. I love that the banana adds subtle sweetness without overpowering the pumpkin flavor and that the chai spices give a warmth and brightness to each bite. Chia seeds add a bit of protein and fiber, making this a worthwhile mid-day snack as well as dessert. We hope you enjoy it!

Ingredients
pudding
1 can of full fat coconut milk
1 can of organic pumpkin puree
1 ripe, medium banana
1 tsp vanilla extract
1/2 C black chia seeds
2 Tbsp chai spice

chai spice
1 Tbsp ground cinnamon
1 Tbsp ground ginger
1 Tbsp ground cardamon
1 Tbsp ground nutmeg
1 tsp ground cloves

Method

Put coconut milk, pumpkin puree, banana, and vanilla extract into a blender (or food processor) in that order. We just got our first Vitamix, and we love it. Add 2 Tbsp chai spice and the chia seeds to your blender.

Pulse until well blended.

Pour into small serving dishes and chill for at least 30 minutes prior to serving.

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