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PUMPKIN CHIA PROTEIN PUDDING

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Pumpkin Chia Protein Pudding made with Nutpods Pumpkin Spice dairy-free creamer and topped with Pumpkin Protein “Mousse”, Rawcology chocolate coconut chips, and Lakanto sugar-free grain-free granola & Suntella chocolate sunflower spread.

Pumpkin Chia Protein Pudding made with Nutpods Pumpkin Spice dairy-free creamer and topped with Pumpkin Protein “Mousse”, Rawcology chocolate coconut chips, and Lakanto sugar-free grain-free granola & Suntella chocolate sunflower spread.

Pumpkin is super yummy, super healthy, and super versatile!  In my house, we love this fall fruit in everything from soup, smoothies, lattes, and baking (muffins, cookies, brownies and donuts) to protein balls, oats, and chia pudding.

Pumpkin is packed with fibre and vitamins and minerals such as A & C, magnesium and potassium. It is also rich in powerful antioxidants that have anti-aging benefits for the eyes and skin and may help to protect against cancer, hypertension and heart disease. 

For this recipe, you can use homemade or canned organic pumpkin purée. Homemade purée is actually very simple to make and I have provided directions below.  If using canned, be sure to get pure pumpkin and not pie filling, which is full of processed sugar.  In Toronto, I have purchased small cans of organic purée from Summerhill Market, Longo’s, Whole Foods, and Pusateri’s.

Furthermore, I have used a combination of spices here, including cinnamon, ginger, nutmeg, and cloves. If preferred, you can replace these with pumpkin pie spice as noted below.

Pumpkin Chia Protein Pudding topped with cranberries (thawed from frozen), Giddy Yo 72% cacao Moka Cardamom bar, grain-free granola, pumpkin flavoured coconut chips, plain probiotic yogurt, and a drizzle of pure maple syrup.

Pumpkin Chia Protein Pudding topped with cranberries (thawed from frozen), Giddy Yo 72% cacao Moka Cardamom bar, grain-free granola, pumpkin flavoured coconut chips, plain probiotic yogurt, and a drizzle of pure maple syrup.

Ingredients for 4 servings:

  • 1 1/4 cups dairy-free milk or creamer (see note below*)

  • 1/4 cup pure pumpkin purée, or more to taste

  • 2 Tbsp Nuzest Clean Lean Smooth Vanilla protein powder

  • 1 to 2 tsp maca powder (optional)

  • 1/2 tsp pure vanilla extract

  • 1/2 tsp ground cinnamon (see note below*)

  • 1/8 tsp ground ginger, adjusted to taste

  • 1/8 tsp ground turmeric plus a pinch of black pepper (optional)

  • pinch each of salt, nutmeg and cloves, adjusted to taste

  • Lakanto sugar-free monk fruit, pure maple syrup, raw honey (non-vegan), or sweetener of choice, adjusted to taste

  • 1/4 cup chia seeds

  • optional toppings: fresh or dried fruit, seeds/nuts or seed/nut butter, Giddy Yo dark chocolate pieces or cacao nibs, granola, coconut chips, yogurt or Pumpkin Protein “Mousse”, bee pollen, or toppings of choice

*Notes: I like to use a combination of canned coconut milk (light or full fat) and unsweetened almond milk for an extra creamy pudding. Alternatively, Nutpods Pumpkin Spice dairy-free creamer works well here. If using Nutpods, I reduce the spices to taste. Pumpkin pie spice can be used in place of the cinnamon, ginger, nutmeg and cloves. I recommend starting with 1/2 tsp and increasing as desired.

Pumpkin Protein Chia Pudding topped with pumpkin seeds, cacao nibs, and chocolate coconut chips.

Pumpkin Protein Chia Pudding topped with pumpkin seeds, cacao nibs, and chocolate coconut chips.

Directions:

  1. Put milk, pumpkin purée, protein powder, maca, vanilla, and spices in a blender container and blend until smooth. Add sweetener and adjust spices to taste.

  2. Add chia seeds and pulse-blend until just combined. Alternatively, blend thoroughly for a smoother pudding consistency.

  3. Pour into a bowl or divide between single serving mason jars and cover. Allow to sit for 10 minutes, then whisk or shake well.  Cover and refrigerate overnight.

In the morning, stir and add additional sweetener, spices and/or milk for desired taste and consistency. Enjoy cold or heated with your choice of toppings. I topped the bowls below with fresh figs, toasted pumpkin seeds, Giddy Yo 79% cacao chaga bar pieces, grain-free muesli, chocolate coconut chips, bee pollen, and a drizzle of warm pumpkin seed butter.

Pumpkin Protein Chia Pudding can be stored in an airtight container in the fridge for 4 to 5 days.

HOMEMADE PUMPKIN PURÉE

Be sure to use a pie pumpkin since they have better texture and sweetness for eating.

Preheat oven to 400F.  Cut the pumpkin in half lengthwise and scrape out the stringy pulp and seeds.  These can later be washed & roasted for a delicious healthy snack!  Place flesh-side down on cookie sheet lined with parchment.  Bake for 30 to 45 minutes until the flesh is nice and tender when pierced with a fork.  Cool for an hour.  Then use a large spoon to scoop the pumpkin out of the skin and put it into a blender or food processor.  Blend until smooth.  This will keep for several days in the fridge or can be frozen for up to 3 months.





This recipe was first published October 23, 2017.