Pumpkin Chia Website

pumpkin chia protein pudding

what you need

1 1/2 cups hemp mylk (I use Ulu Hye Hemp Mylk Base)
1/2 cup roasted pumpkin, pureed (see notes)
40g Prana On Vanilla and Turmeric Organic Pure Protein (1 full serve)
2 tbsp cashew nut butter
1 tbsp raw honey
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
1/8 teaspoon ground ginger
pinch of salt
1/4 cup chia seeds

to serve, activated pumpkin seeds, dry roasted coconut, coconut yoghurt, nut butter

what to do

Place all ingredients, except chia seeds, into a food processor or blender. Blend until smooth.

Add chia seeds to the mixture and process on the lowest speed you need to mix through the chia seeds. Pour the chia mixture into bowls or jars.

Place in refrigerator overnight.

To serve, add your choice of nuts or seeds (activated pumpkin seeds, macadamias or pecans would work well), coconut, yoghurt and nut butter.

Or you can just have the pudding without any toppings as it tastes great on its own.


To make the pumpkin puree, I usually just roast some extra pumpkin when making dinner. Let the roasted pumpkin cool and then process in the food processor.

Try almond butter, macadamia butter or tahini, instead of cashew butter.

recipe by Kristin Jackson for Go Natural Foods

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