Yield: 8 servings
1½ cups pumpkin puree
1 ½ cups unsweetened almond milk
¾ cup almond flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
¼ teaspoon kosher salt
2 tablespoons maple syrup
¼ cup chia seeds
Toppings:
1 cup pecans
1 peeled pomegranate
Serving Size: ½ cup
Calories: 249
Total Fat: 17 g
Saturated Fat: 1.5 g
Monounsaturated Fat: 5.9 g
Polyunsaturated Fat: 4.3 g
Protein: 6.4 g
Carbohydrate: 21 g
Sugars: 10 g
Dietary Fiber: 7.8 g
Sodium: 1.7 mg
Source: Adapted from Food and Wine Magazine
1. Heat oven to 400 degrees.
2. In a blender, add pumpkin, almond milk, almond flour, spices, salt and maple syrup. Blend until smooth and well combined.
3. Pour into a medium sized mixing bowl. Using a spatula, fold in chia seeds. Cover and place in the refrigerator for a few hours (overnight is best). The chia seeds will thicken up the pudding.
4. Place the pecans on a small baking tray and cook in the oven until toasted, about 7 minutes. When cool, chop them into bite sized pieces.
5. When ready to serve, portion out pudding into serving glasses and add pecans and pomegranate seeds.