Raw Pumpkin Pie Pudding

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This recipe comes from my new-found love of chia seeds (hello Omega-3 fatty acids). I add them to my oatmeal every morning and I've even started experimenting with chia seed pudding. I was instantly hooked on the puddings for an easy, nutritious dessert. Turmeric is an excellent anti-inflammatory and has some amazing preventative health benefits (see here)! Add raw pumpkin, a superfood in itself, and you've got a festive and delicious treat without any haunting regret!

Raw Pumpkin Pie Pudding

8 oz can pumpkin 
8 oz can full fat coconut milk
1 c. plain, no-sugar added almond milk
1/4 c. honey
5 T. ground turmeric root
5 T. apple pie spice mix or pumpkin pie spice mix (the only difference is the latter contains ginger)
1 c. chia seeds

Add ingredients to blender, wet ingredients first, then dry (add chia seeds last). Chia seeds will clump as soon as they touch moisture if they're not mixed quickly. Pour into a 1/2 gallon container and refrigerate for one hour before eating. 

Chia seeds not yet added


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