Pumpkin chia smoothie & pudding is a great way to use your pumpkin. Have more pumpkins for this fall, try these smoothies or pudding. They are combined with chia seeds and coconut milk to give a healthy start. I added palm coconut sugar to the smoothie/pudding which changed the whole color. To get the pumpkin color use light sugar or liquid sweeteners.
If you want to try a different spice that goes well with pumpkin is cayenne powder. Believe me, it will taste awesome with the sweetness and mild spice in it. You can use any type of pumpkin. Butternut squash also works well. Do not use spaghetti squash.
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Food for the thought
“The strong-minded rise to the challenge of their goals and dreams. The weak-minded become haters.”
― Steve Maraboli
Benefits of the ingredients (source)
Pumpkin: Highly Nutritious and Particularly Rich in Vitamin A. pumpkins offer vitamin C, vitamin E, iron, and folate — all of which strengthen your immune system.
Chia seeds: are filled with calcium, iron, zinc, copper, manganese, niacin, magnesium. All of these are very nutritional. Sometimes they even help control blood pressure.
Coconut milk: It is antibacterial, antifungal, and antiviral. This acts as a skin cleanser and anti-aging.
Video
Steps for preparing pumpkin chia smoothie & pudding
- Grate the pumpkin with the processor or grater.
- Saute the pumpkin in a tsp of coconut oil and add coconut milk and allow the pumpkin to cook until soft.
- If needed, use a blender to puree the pumpkin.
- Add chia seeds, coconut sugar, ground cinnamon, and nutmeg.
- Boil till sugar melts. Switch off and allow it cool.
- Refrigerate it and serve chill.
- For Pumpkin chia pudding add 1 tbsp of chia seeds and 1/2 cup of smoothie and mix well.
- Refrigerate until use.
Variations
Texture: If you love grainy texture do not blend it. The chia makes the smoothie thick.
Spice: add any spice you like the options are ground ginger, allspice, for extra flavor add cayenne powder.
Color: to get the bright color of the pumpkin, do not add palm coconut sugar.
Sweetener: add maple syrup, agave nectar, or white sugar to retain the color.
Related recipes
Fall recipes
Chia related recipes
- Chia seed pudding with blueberries
- Mango chia seed pudding
- Carrot & Beet Chia seed pudding
- Chia smoothie
- Raspberry chia jam
- Chia pina colada
Questions/Tips
Should I saute pumpkin?
Not necessary. Sauteing pumpkin in coconut oil gives more flavor to the pumpkin smoothie or pumpkin chia pudding.
What type of milk can I use for the pumpkin smoothie?
Any type of plant-based milk or dairy milk can be used in smoothies.
Can I use maple syrup/agave nectar?
Yes. If you are using maple syrup or agave nectar it gives the color as the pumpkin.
What variety of pumpkins can I use?
Any type of pumpkins or squash can be used. You can look for sugar pumpkin, baby pam, cinderella, butternut squash. Spaghetti squash cannot be grated well and has a different color.
Meal prep/ How to store
This recipe works well for the next morning. Prepare the smoothie or pudding. Store in the refrigerator for 4-5 days.
Recipe card for Pumpkin chia smoothie/pudding
Pumpkin chia smoothie / pudding
Ingredients
- 1 tbsp coconut oil
- 1 cup grated pumpkin
- 3 cups coconut milk
- 1 tbsp chia seeds +1 tbsp for pudding
- 1/4 cup coconut sugar
- 1/4 tsp ground cinnamon
- a pinch ground nutmeg
Instructions
- In a saucepan, heat the coconut oil and add the grated pumpkin.
- Saute for 2 minutes and add coconut milk and cook until soft.
- Using an immersion blender or a regular blender puree the pumpkin and coconut milk. Bring back to boil.
- Add chia seeds, coconut sugar, ground cinnamon and nutmeg and mix well.
- Switch off and allow it cool and refrigerate it.
For Pumpkin chia pudding
- Add 1 tbsp chia seed in a bowl and add 1/2 cup of smoothie and mix well. Allow the chia to bloom. Refrigerate and serve chill.
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