Since it is pumpkin season and everyone is craving pumpkin we decided to make a pumpkin pudding for our road trip the other day. We made this same pudding a few days ago for our Disney expo eats and really enjoyed it. I guess pumpkin has been on our minds lately!
We knew we wanted something that was sweet, full of flavor, and easy to eat in a car. This is where our easy and portable pumpkin pudding came about 
Pure2Raw Recipe: Pumpkin Chia Pudding (gluten-free, dairy-free, egg-free, soy-free, semi-raw)
Ingredients:
- 1 can pumpkin puree
- 1/4 cup chia seeds
- 1 packet stevia
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cardamon
- 1/4 cup water or nut milk (we did water)
- 1/2 cup coconut nectar ( a new sweetener we wanted to try)
How we like it? It is good. Has a good flavor, not too strong but nice. And not too sweet.
Optional ingredient: 1/2 cup Irish moss paste
This picture shows our Irish Moss paste. Once you soak the irish moss and rinse it, next you puree it up and it forms a thick paste.** we will do a full post soon on how to make irish moss paste. We love adding irish moss to some of our puddings and desserts to increase the nutritional value
Directions:
Place all ingredients into the Vita-mix or any blender and blend till combined.
*You could also just stir everything if you do not have a blender.
After blending we poured our pumpkin pudding into a mason jar for ease of transportation!
Now that is one pretty looking pudding
Loved the chia seeds in this pudding. I love the texture it provides… a little crunch 
This pumpkin chia pudding is full of nutrients from Omega Fatty Acids, fiber, vitamin A and potassium just to name a few. Plus the pumpkin chia pudding is gluten free, vegan, soy free, and low in sugar!
This pumpkin chia pudding was excellent in our car ride!
We have also made another version of this pudding with no coconut nectar and just put in more stevia till it was sweet enough. And you could add 1 -2 tbsp coconut oil.
I just love fall! Don’t you? Seeing all the pumpkins, squashes and cool weather just makes you smile Promise this recipe will do the same!!!
Till next time,
Pure2raw Twins
{ 26 comments… read them below or add one }
This look delicious ladies!
Thanks Brittany, I am craving it again
Pumpkin is the best!
mmmm! Can’t wait to try this. I love Pumpkin Pie
We just soaked some chia seeds and made jam. So good! The pudding looks great!
Yum! I think we all have pumpkin on the brain lately
I can’t wait to try this!
Oh my gooooodness! Definitely going to try this one next week – sounds yummy
i make the same pudding! except i thin mine out with almond milk and then thicken it with a tbsp of coconut flour (i like a really voluminous pudding) so goood
I’m looking at that paste and thinking, “Eeee gads, where in the world do you buy THAT?” and you gals actually make your own! Looking forward to that instructional post, and learning what to do with it after it’s made.
Yesssss, loving autumn here…all the scents and seasonal fruits + veggies! Been turning cartwheels over my butternut and kabocha squash from the garden.
Earth Mother – haha, yes we will share what to do with irish moss paste ; )
This looks delicious! Now, if only I can find pumpkin…
really fun recipe! I haven’t really gotten into pumpkin cooking yet– but i know this fall i will. the blogsphere has so many pumpkin recipes out right now!
Oh yum! I just went to the store yesterday an picked up a can of sweet potato puree. I think I’ll make this recipe with sweet potatoes instead of pumpkin-yummy!
The irish moss sounds so interesting- I can’t wait to learn more!! Love the pumpkin pudding too!!
I have exciting news…..I now have a vitamix!!!!!!!!! Got it yesterday
XOXO
Emma, awesome!!! YAHOOO!!!!! You will love it! It will become your new best friend
Do you have to soak the chia seeds beforehand? What size can of pumpkin puree did you use for this recipe? Thanks so much for the info!!
Faith – you do not have to soak the chia seeds and it is the small can of pumpkin (15oz). : )
Chia puddings are so awesome as a quick & easy snack, love them! But I am SO SAD that Australia hasn’t cottoned on to the whole pumpkin craze, otherwise this treat would be brewing right now
Iris moss looks v. interesting – you guys always introduce me to great new ingredients for un-cooking, can’t wait to see how to make it!
I’m truly loving this recipe- so simple and YES, low sugar! I haven’t seen the coconut nectar yet… interesting. And I love using irish moss. I have used it quite a bit but how long do you soak yours for??? Some ppl say 3 hours max, others say overnight, but I know it matters because it looses it’s consistency if you over-soak…
Also, on a completely random note, I bought your scone mix a while back and wanted to make it today but I don’t have coconut sugar- I’m assuming I can just use any other sugar sub but what would you recommend? Agave? Stevia? I don’t really want to use regular sugar and where can I find coconut sugar? Online? Haven’t yet seen it in Whole Foods.
Love ya!!
Lori- we soak a lot of irish moss at once so we soak overnight. I think at least 6-8 hours would be fine.
As for our scone dry mix – yes you can use agave nectar for the sugar instead of coconut sugar. You just may use less buttermilk or milk. You want the dough to be a nice thick but a tad wet. I hope that makes since
I think we should do a video of us making our scones here soon 
WHOA…need to make this soon!!! It looks really silky + smooth!
Great idea!
Would be fun to give this a try with raw pumpkin
and with raw butternut squash.
Two of my favorite raw foods this time of the year
Yummy! Eating this as I type… very good!
Sarah – so glad you liked it! It is one of our favs!
HEY!!
What size of can do you use for the pumpkin?
Sorry we forget to put that in the recipe – the small (or regular size) can of pumpkin- I think it is around 12-13 oz maybe. I do not have can with me at the moment but it should be around 2 cups or so.
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