I’ve got to admit, I really, really, really like canned pumpkin.
And I don’t discriminate. Sometimes I go frou frou organic, and other times I buy the giant cans of 100% pure pumpkin because they’re $3 and I can eat more pumpkin.
I know I’m not alone on this one. Pumpkin addictions have been all over the blogosphere. From pumpkin scones, to pumpkin smoothies, and pumpkin pancakes, no can of pumpkin was left untouched in any food blogger’s home.
This makes me feel more comfortable with my own pumpkin addiction. I’m a die hard pumpkin pie fan, and for years have debated buying a can of the filling to eat with a spoon. Mmm…
Instead, I turned to the all mighty pure pumpkin and have been fun adding my favourite fillings: chia seeds, protein powder, raw cacao, and lots of other fun stuff. I was inspired by Gena at Choosing Raw’s pumpkin chia pudding and took it from there.
One of my all-time favourites that I’ve made is a chai latte pumpkin pudding. It is so comforting first thing in the morning.
I also love this layered gingerbread pumpkin pudding, which I created around Christmas time to eat while blasting “Rocking Around the Christmas Tree”. But truth be told, just like gingerbread itself, this pudding is good all year round.
These recipes are really simple and similar, I highly recommend you try them out or use them as a base to have some fun and come up with your own!
[box]Chai Latte Breakfast Pudding
- 1/2 cup pumpkin
- 1 scoop Vega shake n go vanilla protein powder (uses brown rice protein)
- 1/2 cup unsweetened almond milk
- 2 tbsp chia seeds
- 1 tsp cinnamon
- 1/2 tsp ground cardamom
- Stevia to taste
- unsweetened shredded coconut
- Mix pumpkin with protein powder, almond milk, chia and spices.
- Refrigerate for at least 20 minutes.
- Top with coconut and enjoy!
Pumpkin Gingerbread Pudding
- 1 scoop Sun Warrior vanilla protein powder *optional
- 2 tsp Raw cacao
- Stevia to taste
- 1 tsp vanilla
- All spice, cinnamon and pumpkin pie spice (or nutmeg and ginger) to taste
- 2 tsp chia seeds
- 2 tsp mulled sprouted chia seeds *optional, use seeds if you like
- 1/2 can of pumpkin
- 1/4-1/2 cup of almond milk
- pumpkin seeds
- Mix dry ingredients in a bowl
- Add 1/4 can of pumpkin and your almond milk
- Mix, taste, and let sit for 20 minutes
- Layer pumpkin on the bottom of your dish (I used glass tupperware) and top with chia pudding and pumpkin seeds
- Enjoy at your dining table, or like me, on your commute to work![/box]