Who’s ready for pumpkin season!?
I’m not scared to admit it. I love pumpkin, and I’m ready for pumpkin season.
I know it’s still August and I’m not saying I’m ready for fall. I’m just ready for pumpkin. Pumpkin everything (except for PSLs…those should never be considered real pumpkin!)…let’s get it going.
This is a super easy dessert to throw together. And it’s keto-approved. (More to come on keto!) The hardest part is making sure you make this ahead of time so the seeds have time to soak. After dinner, I always need one sweet bite or something and this really does the trick.
Pumpkin is full of fiber and chia seeds are full of healthy fats. The two together make this a totally healthy, fun snack or dessert.
This is another one of those throw-everything-together-and-just-let-it -do-it’s-thing” type recipes.
Do you guys use chia seeds? I had a weird aversion to them for a while. I didn’t like the texture and didn’t really understand why anyone would even bother. They seemed tasteless and just silly. After reading more about them, they’re now a staple for me every single day. If nothing else, I just throw them in my AM smoothie (which reminds me, I should totally do a blog post on my favorite AM smoothies!)
- 1 cup organic pumpkin puree (actual pumpkin, not pumpkin pie mixture)
- 1/2 cup chia seeds
- 1 tablespoon vanilla
- 2 tablespoons pumpkin pie seasoning
- 1.25 cups of organic unsweetened cashew milk
How to: Combine everything in a bowl. Mixture will be watery before the seeds have time to expand. Set the mixture in the fridge for 3-4 hours, mixing every hour or so. Once they have set a bit, scoop 1/4th of the mixture into a cup. Top with whipped cream, pecans, or walnuts.