It’s Pumpkin Time again! And before I start giving you recipes and tuning you into vegan recipes from a friend of mine Tracy Childs and her blog Veg-Appeal, I would like to remind you to buy organic. You can draw on it, put stickers on it and still be able to eat it after Halloween. (I can’t say the same for regular store bought pumpkins).
I love the recipe that Tracy gave me for Pumpkin Pie with a Chia Custard, because yes! Chia seeds will expand into a pudding if done right. That’s no milk, no eggs, and maple syrup to get your sweet tooth on. And still good!
If you’re not vegan?
You can always make a simple custard with eggs, milk and sugar or their substitutes (they say both goat and camel milk tastes like milk – not that you could get camel milk around these parts, but I will say that Jimbo’s sells goat milk and I really prefer it to cow on several levels). And for the cream? I go for coconut creamer, also sold at Jimbo’s.
Another choice? Buy Organic Pumpkin in a can and add your eggs (or chia seeds), milk or coconut creamer, and sugar (or maple or coconut sugar) to make a wonderful dessert. Just a bit tastier? Take Annie’s Graham Crackers and make your own crust on the bottom!
Onto Tracy’s Recipe. You’ll get pudding, puree and roasted seeds! Her link is attached. Not a bad blog to attach yourself to if you are in or coming into the vegan world! Even meatless monday warrants you to have a look!
Pumpkin Pie Chia Custard
1 cup dairy alternative of choice
2 ½ – 3 tablespoons chia seeds
1 teaspoon pumpkin pie spice
1-2 tablespoons pure maple syrup
1 cup pumpkin puree
(see below – or use canned)
1 teaspoon vanilla extract
2 tablespoons raisins or chopped dates, optional (use less maple syrup if using)
Whisk the first 6 ingredients together and stir in the raisins if using. Store in the refrigerator over night! The chia seeds will expand and create a pudding, similar to tapioca pudding. Place in your blender and blend well to create a more custard-like consistency, if desired. Top servings with toasted coconut, pumpkins seeds and homemade cashew cream for a special treat.
How to cook a fresh sugar pumpkin to create pumpkin puree!
- First wash your pumpkin
- Next, give your pumpkin 6-10 nice stabs with a knife.
- Third, place your pumpkin in a baking dish, then into a 350° oven.
- Bake your pumpkin for about an hour and a half or until poking it with a fork has become effortless.
- Now slice the pumpkin in half. Allow pumpkin to cool for 15-30 minutes.
- Use a metal spoon to scrape out the seeds and the stringy stuff. Save the seeds for making roasted pumpkin seeds if you like.
- Scoop out the soft pumpkin – or turn the pumpkin over and easily slice away the rind.
- Puree pieces of pumpkin in a food processor until you’re finished.