2 cups pumpkin puree
1/2 cup non-dairy milk
1/4 cup maple syrup
2 tablespoons chia seeds
1/4 teaspoon cinnamon
pinch nutmeg
pinch allspice
Directions:
Whisk non-dairy milk with pumpkin puree and spices. Place the mixture in a heavy saucepan. Cook over medium heat until starting to bubble, then remove from heat. Stir in maple syrup and chia seeds, and let sit for at least 10 minutes. Enjoy warm or cold with cashew cream.
Whipped Cashew Cream
1 cup cashews, soaked overnight and drained
6 – 7 tbsp water
1 tbsp maple syrup
Blend in a high speed blender until smooth and creamy. Chill in fridge for a few hours, then serve on top of Pumpkin Chia Seed Pudding.
Submitted by Chereen Dupuis
