Pumpkin SPICE Chia Pudding with Sautéed Apples

I had Pumpkin Spice Porridge recently in Savannah at a small plant-based café. It was served with stewed apples, pepitas and edible flower petals. It was absolutely gorgeous on the plate. When I thought about recreating it, I decided to reduce the amount of sugars, (as theirs contained sorghum, maple and cane sugar) because I just wasn’t used to eating anything quite so sweet these days. The chia pudding is so good on its own it doesn’t really need the sauteed apples, but I highly recommend making the effort. You can saute enough apples for each serving, reheat and pile them on. They add a wonderful texture. I also love the addition of fall fruits, like figs, stone fruits or sliced kumquats.

Yield: 6

Living Delish & Nutrish: Tina Wells

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Pumpkin Chia Pudding with Sautéed Apples

Prep time: 10 MinCook time: 15 MinInactive time: 4 HourTotal time: 4 H & 25 M

This mixture makes 24 ounces which you can divide into the portion size you prefer.

Ingredients

Pumpkin Chia Pudding

• 1 cup organic coconut cream
• 1 cup organic coconut milk
• 1/2 cup pumpkin puree
• 1/4 cup chia seeds
• 1 Tablespoon maple syrup
• q/2 teaspoon organic vanilla extract
• 1 teaspoon pumpkin pie spice

Apple Topping

• 2 to 3 Tablespoons ghee
• 3 medium sized cooking or baking apples, such as Fuji or Granny Smith (about 1/2 apple per serving)
• 1/4 cup maple syrup
• 1/2 teaspoon pumpkin pie spice

Method

Pumpkin Chia Pudding

1. Combine the coconut cream and milk. Add the pumpkin puree and stir thoroughly to combine and ensure there are no lumps.
2. Add the chia seeds and stir to evenly mix throughout liquid.
3. Add the maple syrup, vanilla and pumpkin spice blend.
4. Allow the mixture to stand for about 5 minutes. This gives the chia seeds a chance to start expanding, and they suspend better in the liquid.
5. Give the mixture another stir to make sure the chia seeds are dispersed evenly. Divide into 4 to 6 individual serving dishes, depending on the portion size you prefer. Refrigerate, covered, for e hours or overnight.

Apple Topping

1. If you like to top with the apples follow this method. Otherwise finish with seasonal fruits. (Or both!)
2. To prepare the apples, peel, core and cut into 1/2 inch cubes.
3. Heat a sauté pan and add the ghee, enough to sauté the apples (about 1 Tablespoon per apple)
4. Add the apples and do not disturb for about 1 minute, allowing them to slightly caramelize from the ghee. Stir occasionally, keeping the heat rather high so the juices reduce, otherwise the apples will boil instead of sauté.
5. Add the maple syrup about halfway through cooking. The apples are finished when the outside surface of the cubes is golden and caramelized, and slightly softened in the center.
6. Serve warm over the pudding or chill and serve cold, your preference.
7. Finish with pepitas and seasonal fruits if you wish.

https://www.livingdelishandnutrish.com/recipe/pumpkin-chia-pudding

©Tina Wells Luxury Brands, LLC

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