Pumpkin Chia Pudding

1. In a blender, add the almond milk, pumpkin, vanilla, pumpkin pie spice sweetener and collage or protein powder, if using. Don’t add the chia. Blend until smooth.
2. Taste for sweetness, add more to taste
3. Pour the liquid into a bowl. Add chia seeds and stir.
4. Let sit for 15 minutes stirring every five minutes until the chia begins to absorb the liquid.
5. Let the mixture sit at least 1 hour at room temperature or overnight in the refrigerator, covered.
6. The mixture will be thin at first but the chia will thicken the liquid as it sits creating a perfect pudding texture
7. Serve in bowls alone or topped with a few walnuts.
8. Store the pudding in the refrigerator for up to 3 days.

Homemade Pumpkin Puree

1. Preheat the oven to 400 degrees.
2. Cut off the stem of your pumpkin and split it down the middle.
3. Using a metal spoon, scrape out the seeds and stringy fiber and brush the flesh lightly with coconut oil and sprinkle with sea salt.
4. Place cut side down on a parchment-lined baking sheet, transfer to the oven and bake for 40 to 45 minutes, or until a butter knife easily slides in and out.
5. Remove and let cool a bit, then scrape out the orange flesh and puree in a blender or food processor until smooth.
6. This recipe makes 2 – 3 cups, enough for several batches of pudding. You can store your pumpkin puree in the fridge for up to 1 week, or in the freezer for up to 5 months.