Chocolate and Pumpkin Chia Pudding Cups

Here it is-the first pumpkin recipe of the season!

Although I am HATING this chilly weather, I am excited for all the pumpkins and squashes popping up on the farm. I’ve got so many plans for all of them! These pudding cups are a super simple, and were inspired by a Dreena Burton recipe, so we’ll count this one as a Vegan Mofo copycat post! Hers were raw and a bit more time consuming, and I have been too overwhelmed to do EVERYTHING from scratch lately.

I really love these little cups and used some pureed pumpkin in a BPA free pouch instead of a can, from Fig! It made things really easy and I am thrilled so many companies are coming up with alternative to packaging everything in cans. This is probably the only time I’ll use pre-cooked  pumpkin now that they’re so abundant at the farms and stores in their full glory.

1 prepared package of organic chocolate pudding mix, chilled for 90 minutes (most are vegan and you can sub the milk in the recipe with coconut milk)

1 avocado

1 cup pureed pumpkin

1 cup coconut milk

1/4 cup pure maple syrup

4 tbsp chia seeds

2 tbsp organic brown sugar

1 tsp cinnamon

1 tsp pure vanilla

1/4 tsp nutmeg

• Once pudding is chilled and settled, blend in a blender with avocado until creamy-set aside in bowl
• Then blend together pumpkin, coconut milk, maple syrup, chia, brown sugar, cinnamon, vanilla and nutmeg until chia breaks downs
• Serve layered in cups or mason jars