Whole Food, Plant-Based Recipe Pumpkin Chia Pudding

Recipe courtesy of Chef Carole Levy, PPMNY Culinary Educator

Yields 4 small servings

Ingredients

  • 1 cup plant-based milk (almond, oat, or soy)

  • 2 T date paste or maple syrup
  • ½ cup organic pumpkin purée, fresh or canned
  • 1 tsp vanilla extract
  • ¼ cup chia seeds, whole or ground
  • ¾ tsp pumpkin spice

Instructions

1. In a medium bowl, combine plant-based milk, date paste, pumpkin purée, vanilla, and pumpkin pie spice. Using a whisk, stir ingredients until the mixture is smooth and has an even consistency.
2. Add the chia seeds to the bowl and mix again to incorporate the seeds.
3. Portion out into serving bowls, small jars, or decorative glassware.
4. Cover and chill for several hours, until set.
5. Top with coconut cream and pomegranates.
6. Serve cold. Can be stored in the fridge for 3-4 days.

Chef's Notes

If you want a smoother pudding, grind chia seeds in a blender. Use white chia seeds and your pudding will be brighter in color!