• Dr. Deirdre Jasper ND

Vegan Pumpkin Pudding

How about a warm, comforting breakfast you can make the night before (and leftovers for the following four days)? One that smells like pumpkin pie? Look no further than this Vegan Pumpkin Breakfast Pudding!

All you need: 

  • 1 lg can pumpkin purée 

  • 2 c. Vanilla coconut milk

  • 1 c. Chia seeds

  • 1 c. Raisins (or cranberries)

  • 1-2 tsp pumpkin spice

  • 1 tsp dried ginger

  • 1 tsp stevia 

  • Raw pumpkin seeds to garnish 

Cook over medium heat, stirring while cooking, until mixture bubbles. Store in fridge overnight. Warm up, serve with pumpkin seeds and a little extra coconut milk. Approximately 4-5 servings.

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