Pumpkin chia pudding with persimmons and pomegranates
Courtesy of Katie Carter Wellness
Makes 4 servings
1 cup organic pumpkin puree
or chunks of baked winter squash (Like butternut or delicata)
1/3 cup chia seeds (use white ones for an orangey look – like if you’re having company)
1 ½ cup unsweetened almond or coconut milk
1 tbsp maple syrup
2 ½ tsp cinnamon
¼ tsp nutmeg
½ tsp ginger powder
½ tsp clove or allspice
½ tsp vanilla extract
Add everything but chia seeds to blender – blend until smooth.
Pour into a bowl, add chia seeds and stir. Let sit for thirty minutes, stirring every ten minutes.
Allow pudding mixture to sit for another hour in the refrigerator,
or until it achieves tapioca pudding-like texture. Enjoy!