Raw Pumpkin Chia Seed Pudding
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
Pumpkin Chia Pudding
  • 1 cup fresh pumpkin puree or 9 oz (260g) peeled and cubed fresh pumpkin or pie pumpkin
  • 1 cup almond milk (recipe in notes)
  • 2 Tablespoons chia seeds
  • 2 teaspoons vanilla extract (non-alcohol)
  • 1¼ teaspoons cinnamon
  • ¼ teaspoon ginger powder
  • ¼ teaspoon all spice
  • ¼ teaspoon nutmeg
  • 3 Tablespoons maple syrup
  • ½ teaspoon salt
Cashew Cream
  • 1 cup cashews (soaked and drained)
  • 2 Tablespoons maple syrup
  • 1 teaspoon vanilla extract (non-alcohol)
  • ⅓ cup water (more or less)
  • A little squeeze lemon juice
  • A dusting of cinnamon for garnish
  • Equipment: high speed blender
Cashew Cream
  1. Soak the cashews for 4 hours, rinse and drain.
  2. Add all the ingredients except for water and cinnamon into the blender. Run the blender and slowly add water a little at a time. You only want to add just enough water to make it into a smooth thick cream, and no more.
  3. Set aside half of the cashew cream (this portion will be added to the pudding mixture), and put the rest in a container. Put saran wrap directly onto the cashew cream, so that the surface is not exposed to air. Refrigerate overnight to let it thicken.
Pumpkin Chia Pudding
  1. Add pumpkin and almond milk in a high speed blender, and blend until smooth.
  2. Transfer the pumpkin and almond milk mixture into a bowl. Add vanilla extract, all the spices, salt, maple syrup, and half of the cashew cream you set aside, and mix together. Add in the chia seeds, and mix until well combined.
  3. Pour each serving into ramekins or glasses and refrigerate overnight.
  4. Top the pudding with the rest of the cashew cream, dust with some cinnamon, and serve.
Refrigerating the pudding overnight will let the chia gel and set, and also allow the raw pumpkin flavor to mellow out.

Feel free to adjust the spices and sweetness. This recipe is on the sweet side to counter the raw pumpkin flavor. When you lessen the sweetener, the raw pumpkin flavor may come through a little more.

To make 1 cup of almond milk
1 cup water
⅓ cup almonds (soaked for 12 hours, rinsed and drained)
1 date

1. Blend everything in a high speed blender.
2. Have a bowl and set the nut milk bag in the middle. Pour the milk into the nut milk bag.
3. Strain the milk with the nut milk bag.

Please check out my raw vegan almond milk recipe post for more detailed instructions.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-pumpkin-chia-pudding/