Autumn leaves, pumpkins, crisp winds, and crunchy sweaters...

I love Autumn, the brisk Fall weather, all the colorful leaves, and the wonderful array of harvest foods--baked apples, hot cider, roasted chestnuts, pumpkins, and squash.  We do not have the Fall season here on Maui so I do miss this special season.  And I have always loved pumpkin pie, especially for Thanksgiving. There is something deliciously fun about the sweetness of the pie, and all the earthy spices.  One of my favorite pies!  Pumpkin pie is not as decadent as cheesecake or chocolate cake and I love the smooth texture and depth of flavor.

Since I try to avoid gluten, which is usually in the crust, and I do miss pumpkin pie, I decided to make a healthier version.  I do not add a crust, so this is a pumpkin pudding!   Instead of sugar, I add maple syrup, and instead of cow's milk, I add coconut milk.  I also add chia seeds for fiber and texture.  I also made this a simple, easy recipe.  Just four ingredients.  And four spices.  And ten minutes to prepare. 

I first made this dessert last November for Thanksgiving.  I have enjoyed it so much that I make it now for dessert any time of the year.  And the pudding lasts for a few days in the fridge.  I hope you enjoy this healthy dessert as much as I do.  

In terms of nutritional value, this pumpkin pudding adds healthy fiber from the pumpkin puree and chia seeds.  The pumpkin also adds vitamin A, and vitamin C.  The chia seeds are a superfood and provide protein, omega-3 fatty acids, and are rich in antioxidants.  Chia seeds also add calcium, phosphorus, magnesium.  And the coconut milk adds healthy fats.

It is best to serve this pudding chilled.  And do give your dessert that extra special something with a pretty bowl, spoon, and napkin.  Make life special.  Enjoy!

Pumpkin Passion Pudding
(serves 6-8)

Utensils:
• 1 large mixing bowl with fitted lid
• wooden spoon, large spoon or rubber spatula
• measuring spoons

Ingredients:
• Organic pureed pumpkin (2 cans, about 30 oz)
• Organic coconut milk (1 can, about 8 oz) (coconut milk in a can has a thicker consistency than coconut milk in a bottle or box)  
• Organic maple syrup (1 small bottle, about 8 oz)
• Organic chia seeds, 12 tablespoons
• cinnamon, 2 teaspoons
• nutmeg, 1 teaspoon
• allspice, 1/2 teaspoon
• ground cloves, 1/2 teaspoon

1. In a large mixing bowl, add pureed pumpkin, coconut milk, maple syrup, chia seeds.  Stir well.  Set aside.  
2. Gather spices together and the measuring spoons.  Add cinnamon, nutmeg, allspice, and ground cloves to the mixing bowl.  Stir well.  
3. Add fitted lid to mixing bowl and cover well.  Place bowl in fridge.  Let pumpkin pudding sit in fridge for 4-6 hours.  
4. When ready for dessert, serve the pumpkin pudding chilled in small, pretty bowls. Add a spoon and napkin.  Enjoy!

Options:
• Add a 1/2 teaspoon of ginger to the mix for added spice.
• Add regular coconut milk (in a box or bottle) instead of coconut milk in a can, for a softer consistency.
• Add almond milk, hemp milk, or rice milk instead of coconut milk.  These milks will also have a softer consistency.
• Add a bit of crunch on top by sprinkling granola when ready to serve.
• Add a bit of crunch on top by sprinkling chopped pecans, or chopped hazelnuts when ready to serve. 
• Add whipped cashew cream (instead of whipped cream) on top for a bit of fun.
• Add grated raw green pistachios sprinkled on top when ready to serve. 

Enjoy!

november 21, 2017 • recipe 19
a recipe by Carol Giardino • all rights reserved