Pumpkin Chia Seeds Pudding
One of the best ways to use up leftover pumpkin—whether it is the flesh scooped out during carving or a whole culinary pumpkin—is to make pumpkin purée. Cut the pumpkin into pieces, roast it in the oven at 200°C for about 40–50 minutes, until completely tender, then blend the flesh until smooth with an immersion blender. You can freeze the purée or use it immediately. A great tip: mix pumpkin purée with sea buckthorn for a fantastic, balanced flavour. Pumpkin has a naturally mild, sweet, and velvety taste, but on its own, it can sometimes feel a bit heavy or monotonous. Sea buckthorn adds an intense, tropical tartness and freshness that elevates the flavours.
Ingredients
• 2.5 dl milk (cow's milk or almond milk)
• 1.25 dl pumpkin puree (preferably unsweetened)
1- 2 tsp. Sea Buckthorn powder
• 0.25 dl chia seeds (approx. 4 tablespoons)
• 1–2 tbsp maple syrup or honey (adjust to taste)
• **1 tsp pumpkin pie spice (or a blend of cinnamon, ginger, and nutmeg)
• A pinch of salt
Instructions
1. Mix everything: Stir together the milk, maple syrup, pumpkin spice, and salt in a bowl or a jar with a lid until completely smooth and lump-free.
2. Add chia seeds: Stir in the chia seeds, ensuring they are evenly distributed throughout the liquid. Let the mixture sit on the counter for 5–10 minutes, then stir again to prevent the chia seeds from sinking to the bottom.
3. Chill: Cover the bowl and refrigerate for at least 4 hours—ideally overnight—until it thickens into a pudding-like consistency.
4. Mix the pumpkin puree with the sea buckthorn powder.
4. Pour the chia pudding into a glass, add pumpkin puree. Sprinkle on top with cinnamon and chopped pecans, or add Greek yoghurt.
