1 ½cupsnon-dairy milk(use sweetened/vanilla for a sweeter pudding)
½cuppumpkin puree
⅓cupchia powder(chia powder is ground chia seeds, see notes)
5Medjool datespitted and chopped (or other natural sweetener, see notes)
1tablespoonPumpkin Pie spice(use store-bought, or make your own with ground spices: ½ teaspoon cinnamon, ¼ teaspoon allspice, ⅛ teaspoon ginger, ⅛ teaspoon nutmeg, 1 pinch of clove)
1teaspoonvanilla extract(you may omit if using vanilla flavored non-dairy milk)
⅛teaspoonsea salt
Optional: Serve topped with non-dairy vanilla yogurt and vegan chocolate shavings(see notes)
Add the non-dairy milk, pumpkin puree, dates, chia powder, pumpkin pie spice and salt in a blender, and process until smooth, about 30 seconds.
Pour the pudding into a container (or divide into 4 serving dishes), and refrigerate overnight or for at least 5 hours.
Notes
It's easier for our bodies to absorb the nutrients in ground chia seeds, they keep you full longer, and it makes a creamier pudding! You can buy chia powder at some stores, or to make your own, grind whole seeds in a blender. For a sweeter pudding, use 1-2 more dates.
It's easier on your blender if you soak the dates in boiling or very hot water for 5-10 minutes before processing.
I think the best-tasting vanilla yogurt is made from cashews, and I like to use my vegetable peeler to make chocolate shavings.