This recipe has a pleasant surprise as it has the texture of the pumpkin pie filling. You can make an apple pie version by using apple sauce.
Source: Adapted from: www.grassfedgirl.com
Ingredients
1 can
full fat coconut milk (at room temperature) 1 can
pumpkin puree (15 oz) (or can substitute with cooked sweet potato/yam) 1⁄2 cup
chia seeds 1⁄2 cup
water 1 teaspoon
vanilla extract 1 tablespoon
pumpkin pie spice blend (or make your own using the ingredients listed below) 1 cup
maple syrup or honey (or 20 drops of monkfruit sweetener if that's what you use) 1⁄4 teaspoon
salt 1 teaspoon
extra cinnamon (optional)Yields:
Instructions
- In a large bowl, whisk together the pumpkin and coconut milk until smooth, looking for chunks of the coconut milk.
- Add the rest of the ingredients and stir until well combined.
- Let sit in the refrigerator to gel for at least 2 hours (preferably longer or overnight for optimal creaminess).
- Serve in individual ramekins or ½ cup mason jars
www.EatingForYourHealth.org