Pumpkin Spice Chia Pudding

Vanessa Cassani Signature


  • 1/2 cup fresh or canned pumpkin puree
  • 1/4 cup cashews
  • 2 cups water
  • 6 Medjool dates (pitted and soaked)
  • 2 persimmons
  • 1 tsp vanilla extract
  • 1 teaspoon pumpkin spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger or 1 teaspoon freshly grated
  • 1/2 teaspoon nutmeg
  • Pinch of sea salt
  • 1/2 cup chia seeds


  1. In your high speed blender combine pumpkin, cashews, water, dates, persimmons, vanilla, pumpkin spice, cinnamon, ginger, nutmeg and seas salt.
  2. Blend together all ingredients and pour in a large mason jar. Add whole chia seeds and mix until smooth or until chia seeds are well distributed.
  3. Cover mason jar and refrigerate for at least 1 hour or overnight.
  4. Top with coconut whipped cream, nuts and seeds. Enjoy!