Let me start off by saying that this Fall, I have completely jumped on the pumpkin bandwagon. So be prepared, many pumpkin recipes are coming.

Being the first day of Autumn, I have to say I am quite disappointed in Colorado. After a mild but long winter, we continued to have Spring right up until Sunday with thunderstorms and rain each day. We were completely deprived of Summer.

Let’s just say, I don’t do thunderstorms.

So at this point, I will be holding on to Fall for dear life, as it is my favorite season. We have started to see the crisp morning weather that accompanies Fall, so I’m praying Winter holds off for a while. But it’s Colorado, so who knows what we’ll get.

Ok I’ll be done with my rant now. Let’s talk about pumpkin, shall we?

One of the first things I wanted to make with pumpkin this year, was pudding. I love to have chia seed pudding with blueberries as a yummy, very nutritious after dinner treat. With pumpkin, I knew it could be a perfect snack for fall.

This pudding is so simple, yet so delicious I couldn’t keep it to myself! Keep it on the milder side without the maple syrup, or add it for a sweeter dessert!

This recipe serves 1-2; enjoyed as a dessert, I would probably serve it to two:

Ingredients

3/4 c. coconut milk (almond milk works as well)

1/2 c. pumpkin puree

2 pitted Medjool dates

1 tsp. pumpkin pie spice

1 tsp. pure vanilla extract

1 tbsp. pure maple syrup

1-1/2 tbsp. chia seeds

Topping: shredded unsweetened coconut, granola, or chopped nuts

Directions

Puree dates in a food processor with a little bit of the milk. Add all remaining ingredients {less chia seeds}, and mix until smooth. Hand mix in chia seeds last.

Cover and place in refrigerator for a minimum of 2-4 hours. You can also speed up the process by continuing to mix by hand for 5-10 mins.