Pumpkin Spice ChiChi
Three tablespoons of pumpkin puree stirred into ChiChi as it cooks... DELISH! The puree makes the bowl thicker and silkier than milk alone ever does, and it carries the cinnamon, nutmeg, and ginger better than a spice blend sprinkled on at the end. Peanut butter and walnuts on top give it enough fat and crunch to actually hold.
Ingredients
- ½ cup Maple Brown Sugar ChiChi
- 3 tablespoons pumpkin puree
- 1 cup milk (dairy or plant-based)
- Dash of cinnamon
- Dash of nutmeg
- Dash of ground ginger
- Dash of salt
Instructions
- Add everything to a small pot — ChiChi, pumpkin, milk, all three spices, and salt — and cook over low-to-medium heat, stirring now and then, for 5 to 7 minutes.
- Cook until creamy and it coats the back of a spoon, then pull it off the heat.
- Top the bowl with peanut butter, walnuts, and hemp seeds, then finish with a drizzle of milk to loosen it as you eat.
Toppings
- A spoonful of peanut butter
- 1 tablespoon hemp seeds
- Chopped walnuts
- A drizzle of milk
Tips and swaps
Pumpkin puree, not pumpkin pie filling. The filling is pre-sweetened and pre-spiced, and it'll take over the bowl.
Warm the peanut butter. Ten seconds in the microwave turns it into a drizzle instead of a clump.
Use up the can. An open can of puree keeps about 5 days in the fridge, or freeze it in 3-tablespoon portions so tomorrow's bowl is one scoop away.
Almond butter or tahini both work if peanut butter isn't your thing. Tahini plus a little extra maple is a good one.
