Pumpkin Spice Chia-Pudding
Ingredients
- 400g frozen pumpkin chunks
- A small splash of milk, only if needed for blending
- 500g full-fat Greek yoghurt
- 1 tsp vanilla essence
- 1 tbsp honey
- 3 tsp pumpkin spice mix
- 4 tbsp chia seeds
To serve (per portion):
- 1–2 tbsp no-added-sugar muesli or granola (optional)
- 1 tbsp pumpkin seeds (optional)
- 1 tsp peanut butter (optional)
Instructions:
Preheat the oven to 200°C / 180°C fan. Spread the frozen pumpkin out on a lined baking tray. Roast uncovered for 30–40 minutes, turning halfway, until tender. No oil is needed.
Allow the pumpkin to cool, then blend until smooth. Add a small splash of milk only if needed to help it blend. If you don’t have a blender, mash the cooked pumpkin thoroughly with a fork or potato masher. The pudding will have a slightly more textured finish.
Add the pumpkin purée, Greek yoghurt, vanilla essence, honey and pumpkin spice mix to a large bowl. Mix until smooth. Taste and adjust the sweetness or spice to your liking.
Stir in the chia seeds until evenly distributed. Leave for 10 minutes, then stir again to break up any clumps.
Transfer to a covered container or divide between four jars. Refrigerate for at least 4 hours, or preferably overnight, to allow the pudding to thicken.
When ready to eat, spoon out a portion and top with the muesli or granola, if using, and pumpkin seeds.
Note - Keep covered in the fridge for up to 4 days. Add the muesli or granola and pumpkin seeds just before serving.