The holiday season has almost begun, and with the tasty treats, cocktails and parties that decorate the season, usually comes the guilt. And/or frustration thanks to gluten intolerance or particular dietary needs.
Let’s not “go there” this year—YumUniverse has got you covered all season long. Not only are we releasing our 50-recipe Holiday Survival Guide soon (Lifetime Members get a copy with their membership, which ahem, makes a great gift), but we will be sharing a bunch of healthful recipes like this gluten-free Pumpkin Pie Chia Pudding to make you the rock star (with the herbivores and omnivores) at all the soirées.
This recipe is another in the tag-team series with Amie Valpone from The Healthy Apple. Our common ingredient this month was Pumpkin and she got super creative and developed a Pumpkin Sangria Soup recipe for YU—check it out.
Large glass bowl
Small glass bowl
Baking sheet (optional)
Unbleached parchment paper (optional)
Try to buy everything organic. Here’s why.
1/4 cup chia seeds
1 1/2 cups pumpkin pie filling (already spiced/sweetened)*
1/2 cup water
3 tbsp maple syrup (optional, if pie filling is sweetened to your liking)
1 tbsp almond butter
Cashew Cream (optional)
1/4 cup cashews, soaked
1/2 cup pure water
2 tsp maple syrup
Pinch fine ground sea salt
1/4 tsp vanilla extract
* You can prepare your own fresh filling (always best) by peeling and seeding a medium pumpkin (save the seeds for Cinnamon & Thyme Pumpkin Seeds). Small-dice pumpkin and place in a large saucepan. Cover pumpkin with enough water so it is about 2″ above pumpkin, and bring to a boil. Reduce heat and simmer until most of the water is absorbed and pumpkin is soft—stir occasionally. If you need to add more water and extend cooking time, do what you need to to get soft pumpkin. Strain, and blend with 1-1/2 cup sucanat (to taste), 1/4-1/2 tsp fine ground sea salt (to taste), 2 tsp vanilla extract, 1 tsp cinnamon, 1/2 tsp fresh-minced ginger, 1/8 tsp ground nutmeg and 1/2 tsp ground clove.
You can also use one can/box cooked pumpkin puree instead pumpkin pie filling. Just stir in 1/4-1/2 cup sucanat (to taste), 1/8 tsp fine ground sea salt (to taste), 1 tsp vanilla extract, 1/2 tsp cinnamon, 1/4 tsp fresh-minced ginger, a pinch ground nutmeg and 1/8 tsp ground clove.
Let’s get started.
Preheat oven to 350°F.
With a fork, mix together Pie Crust ingredients.
Sprinkle on a parchment-lined baking sheet and bake for about 10-15 minutes until slightly browned. Remove from oven and set aside.
In a large bowl, mix pie filling ingredients…
and stir until thoroughly mixed.
Set aside to let chia “plumpen” for about 10 minutes. While you wait, blend together Cashew Cream until super smooth.
Find a cute bowl and fill with pudding, top with cashew cream and sprinkle with pie crust.
Adaptations and Tips:
1. Layer these ingredients in small glasse(s) for a parfait.
2. Toast pumpkin seeds and sprinkle on top.
3. Make an almond cream instead of cashew, using 3 tbsp almond butter instead of 1/4 cup cashews.
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