Seriously easy breakfast Pumpkin custard (vegan, gluten free)

So, last night I was looking at a can of pumpkin that I had purchased some weeks ago with the idea of making bread, but that never happened and then WOOSH I thought of actually not the recipe that I ended up making at all. Sometimes things change mid-stream.

Anyway, this is an easy pumpkin “custard” that is yummy as an add on to breakfast, a snack, or a dessert. We ate ours with oatmeal and it was applauded so raucously by the 1 year old that I had to scrape pumpkin off of the walls.

Seriously easy breakfast Pumpkin custard

image1 (10)Ingredients

  • 1 can pumpkin puree (I am old school and like One-Pie)
  • 1/4 cup unsweetened coconut milk (or other non-dairy milk)
  • 1/2 cup chia seeds
  • To taste: Honey or preferred sweetener
  • To taste: Cinnamon, vanilla, nutmeg, mace, ginger, and cardamom.
  • Dash of salt

Directions

  1. Mix well, let refrigerate overnight
  2. Serve cold or warm the next morning with a grain such as granola, oatmeal, toast. Enjoy!

image2 (8)

 

 

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4 Comments Add yours

  1. what a good idea. i just went right into the kitchen and made this

    Like

    1. CassaLaCassa says:

      Glad you like the idea! Let me know how it turns out 🙂

      Liked by 1 person

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