Pumpkin seeds offer a nutritious twist to summer desserts. Delight in Chocolate Pumpkin Seed Energy Bars and rejuvenating Pumpkin Seed and Coconut Pudding. Indulge in No-Bake Pumpkin Seed Cookies or creamy Pumpkin Seed Ice Cream. For a wholesome breakfast or snack, try Pumpkin Seed Granola Parfaits and a vibrant Tropical Pumpkin Seed Smoothie Bowl. Don’t forget the flavor of Spiced Pumpkin Seed Trail Mix, Vanilla Pumpkin Seed Custard, and a delightful Pumpkin Seed Crusted Fruit Tart. There’s so much more to explore.
Chocolate Pumpkin Seed Energy Bars
Chocolate Pumpkin Seed Energy Bars are a delicious and nutritious snack, ideal for anyone needing a quick energy boost, whether you’re an athlete, a busy professional, or just someone looking for a guilt-free treat.
These bars are packed with wholesome ingredients, including protein and healthy fats, making them perfect for a post-workout snack or a midday pick-me-up. The preparation is relatively simple and takes about 15 minutes, with an additional chilling time of at least 1 hour before cutting them into bars.
Ingredients:
- 1 cup rolled oats
- 1/2 cup unsweetened cocoa powder
- 1/2 cup pumpkin seeds
- 1/2 cup nut butter (such as almond or peanut)
- 1/3 cup honey or maple syrup
- 1/4 cup mini chocolate chips (optional)
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions:
- In a large bowl, combine rolled oats, cocoa powder, pumpkin seeds, and sea salt.
- In a separate bowl, mix together the nut butter, honey (or maple syrup), and vanilla extract until well combined and smooth.
- Pour the wet mixture into the dry mixture and stir until everything is fully incorporated. If desired, fold in the mini chocolate chips.
- Line an 8×8 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later.
- Transfer the mixture into the prepared baking dish and press it down firmly and evenly using your hands or a spatula.
- Refrigerate the mixture for at least 1 hour to set.
- Once chilled, remove the mixture from the baking dish using the parchment paper overhang and cut it into bars.
Variations and Tips:
- For added flavor, consider mixing in other seeds or nuts such as sunflower seeds or walnuts.
- You can substitute the cocoa powder for carob powder for a different taste and a caffeine-free option.
- Try adding spices like cinnamon or nutmeg for a seasonal twist.
- Store the bars in an airtight container in the refrigerator for up to two weeks, or you can freeze them for longer storage.
- Serve with a smear of yogurt or additional nut butter for an extra protein boost.
Pumpkin Seed and Coconut Pudding
Pumpkin Seed and Coconut Pudding is a delightful and creamy dessert that showcases the rich flavor of pumpkin seeds paired with the tropical notes of coconut.
This dish is perfect for anyone looking for a rejuvenating and nutritious dessert option, especially during the warm summer months.
It’s easy to prepare and takes approximately 15 minutes to put together, with an additional chilling time of about 2 hours.
This pudding can be enjoyed alone or as part of a larger summer gathering.
Ingredients:
- 1 cup pumpkin seeds (raw and unsalted)
- 1 can (13.5 oz) coconut milk
- ¼ cup maple syrup (or honey for a non-vegan option)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp sea salt
- 1 tbsp cornstarch
- 1-2 tbsp water (for cornstarch slurry)
- Fresh fruit (optional, for topping)
- Toasted pumpkin seeds (optional, for garnish)
Cooking Steps:
1. Begin by soaking the pumpkin seeds in water for at least 2 hours or overnight.
This softens them and enhances their digestibility.
2. Drain and rinse the pumpkin seeds before adding them to a blender.
3. In the blender, combine the soaked pumpkin seeds, coconut milk, maple syrup, vanilla extract, ground cinnamon, and sea salt.
Blend until smooth and creamy.
4. In a small bowl, mix the cornstarch with water to create a slurry.
Once the pumpkin mixture is fully blended, add the cornstarch slurry to the blender and blend again until fully incorporated.
5. Pour the mixture into a saucepan and cook over medium heat, stirring continuously until the pudding thickens and begins to bubble, around 5-10 minutes.
6. Once thickened, remove from heat and pour the pudding into serving cups or dishes.
Allow it to cool to room temperature, then transfer to the refrigerator to chill for at least 2 hours, or until set.
7. Before serving, top with fresh fruit and toasted pumpkin seeds, if desired.
Variations and Tips:
- For a chocolate twist, add 2 tablespoons of cocoa powder to the blender before blending.
- If you want to add more flavor, consider mixing in a teaspoon of almond extract or a pinch of nutmeg.
- To make this dish even more nutritious, incorporate chia seeds into the mixture for added texture and health benefits.
- Be sure to adjust the sweetness to your preference by adding more or less maple syrup or honey.
- This pudding can also be made vegan by ensuring the sweetener used is plant-based.
No-Bake Pumpkin Seed Cookies
No-Bake Pumpkin Seed Cookies are a delightful and nutritious treat that combines the earthy flavors of pumpkin seeds with natural sweetness, making them perfect for health-conscious snackers, kids, and anyone looking to enjoy a guilt-free dessert.
These cookies come together quickly — in just about 15 minutes of prep time — and require no baking, making them an ideal option for warm summer days when turning on the oven is less appealing.
Ingredients:
- 1 cup raw pumpkin seeds
- 1 cup oats (rolled or quick)
- 1/2 cup nut butter (peanut, almond, or sunflower seed butter)
- 1/3 cup honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- A pinch of salt
- Optional add-ins: chocolate chips, dried fruit, or shredded coconut
Instructions:
- Prepare the Ingredients: In a large mixing bowl, combine the pumpkin seeds and oats. Stir to mix them evenly.
- Mix the Wet Ingredients: In another bowl, whisk together the nut butter, honey or maple syrup, vanilla extract, cinnamon, and salt until smooth and well combined.
- Combine Mixtures: Pour the wet mixture over the dry ingredients and stir until everything is coated and sticky.
- Form the Cookies: Using your hands, shape the mixture into small balls or flatten them into cookie shapes. Space them evenly on a parchment-lined baking sheet or plate.
- Chill: Refrigerate the cookies for at least 30 minutes to help them firm up.
- Serve: Enjoy your no-bake pumpkin seed cookies right from the fridge! Store any leftovers in an airtight container in the refrigerator for up to a week.
Variations and Tips:
- Add Flavor Variations: Experiment with different nut butters for unique flavors, or swap in spices like nutmeg or ginger for an autumn twist.
- Make Them Chocolatey: Stir in chocolate chips or cacao nibs for a decadent touch.
- Boost Nutrition: Add in some chia seeds or flaxseeds for extra fiber and omega-3 fatty acids.
- No Nuts? No Problem!: Substitute the nut butter with a seed butter for a nut-free option.
- Sweetness Level: Adjust the sweetness according to your taste preference by adding more or less honey or maple syrup.
Enjoy these satisfying and wholesome no-bake cookies as a perfect summer snack or dessert!
Creamy Pumpkin Seed Ice Cream
Creamy Pumpkin Seed Ice Cream is a delightful and nutritious dessert that combines the rich, nutty flavor of pumpkin seeds with the creaminess of traditional ice cream. This lovely treat is perfect for warm summer days and is suitable for vegans, those with lactose intolerance, or anyone looking to indulge in a healthier dessert. The preparation time is about 20 minutes, plus chilling time, making it easy to whip up and enjoy!
Ingredients:
- 1 cup raw pumpkin seeds
- 2 cups coconut milk (full fat for creaminess)
- ½ cup maple syrup (or agave syrup)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon lemon juice
Instructions:
- Soak the Pumpkin Seeds: Begin by soaking the raw pumpkin seeds in water for at least 2 hours or overnight. This softens them and enhances their flavor.
- Blend Ingredients: Drain and rinse the soaked pumpkin seeds. In a blender, combine the softened pumpkin seeds, coconut milk, maple syrup, vanilla extract, salt, and lemon juice. Blend on high until the mixture is completely smooth and creamy.
- Taste and Adjust: Taste the mixture and adjust sweetness or flavor to your liking by adding more maple syrup for sweetness or a dash of cinnamon for warmth.
- Chill the Mixture: Transfer the blended mixture to a bowl and refrigerate for about 1-2 hours to cool it down.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes until it reaches a soft-serve consistency.
- Freeze: Transfer the churned ice cream to a lidded container and freeze for at least 4-6 hours or until firm.
- Serve: Scoop into bowls or cones and enjoy your creamy pumpkin seed ice cream!
Variations and Tips:
- Add Ins: Consider adding ingredients like chocolate chips, crushed nuts, or dried fruits after churning for added texture and flavor.
- Flavor Variations: Experiment with different flavors by adding cocoa powder for chocolate pumpkin seed ice cream, pumpkin pie spice for a seasonal twist, or even matcha powder for a unique taste.
- No Ice Cream Maker?: If you don’t have an ice cream maker, pour the mixture into a shallow dish, freeze it, and stir every 30 minutes for 3-4 hours until it reaches your desired consistency.
- Storage: Store any leftover ice cream in an airtight container in the freezer for up to two weeks. Allow it to sit at room temperature for a few minutes before scooping, as it may harden.
Enjoy your homemade creamy pumpkin seed ice cream!
Pumpkin Seed Granola Parfaits
Pumpkin Seed Granola Parfaits are a delightful and nutritious dessert that make for an ideal summer treat.
These parfaits feature layers of creamy yogurt, crunchy pumpkin seed granola, and vibrant seasonal fruits, making them perfect for breakfast, a snack, or a light dessert.
With a preparation time of just 20 minutes, they are a quick and easy way to enjoy the health benefits of pumpkin seeds while satisfying your sweet tooth.
Ingredients:
- 1 cup rolled oats
- 1/2 cup raw pumpkin seeds (pepitas)
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 2 cups Greek yogurt (or dairy-free yogurt)
- 1 cup mixed seasonal fruits (such as berries, peaches, or mango)
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together rolled oats, pumpkin seeds, honey or maple syrup, melted coconut oil, cinnamon, vanilla extract, and a pinch of salt until well combined.
- Spread the mixture evenly on a baking sheet lined with parchment paper. Bake in the preheated oven for about 15-20 minutes, stirring once halfway through, until golden brown and fragrant. Allow to cool completely.
- Prepare the parfaits: In serving glasses or bowls, layer the Greek yogurt with the cooled pumpkin seed granola and your choice of mixed seasonal fruits.
- Repeat layers until the glasses are filled, finishing with a layer of fruit on top. Drizzle with additional honey or maple syrup if desired.
- Serve immediately or refrigerate for up to an hour before serving for a cooler treat.
Variations and Tips:
- For added flavor, you can include other spices such as nutmeg or ginger in the granola mix.
- Substitute the Greek yogurt for a dairy-free alternative like almond or coconut yogurt to make it vegan.
- Mix in some dried fruits or chocolate chips into the granola for extra sweetness and texture.
- Experiment with different toppings such as chia seeds, shredded coconut, or a sprinkle of nuts for added crunch.
- To save time on busy mornings, prepare the granola in advance and store it in an airtight container.
Zesty Pumpkin Seed Lemon Bars
Zesty Pumpkin Seed Lemon Bars are an invigorating twist on the classic lemon bar dessert, incorporating nutrient-packed pumpkin seeds for added texture and flavor.
These bars are perfect for summertime gatherings, picnics, or simply as a bright ending to a weekday meal. With a preparation time of about 20 minutes and a chilling time of 2 hours, they are an easy yet impressive treat to whip up for family and friends.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1/2 cup pumpkin seeds (pepitas), toasted
- 2 large eggs
- 1 cup granulated sugar (for filling)
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1/4 teaspoon baking powder
- Powdered sugar, for dusting
Cooking Steps:
1. Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup of granulated sugar, 1/4 cup of softened butter, and 1/4 teaspoon salt. Mix until the ingredients are well combined and have a crumbly texture.
Press the mixture evenly into the bottom of a greased 8×8 inch baking dish.
2. Bake the crust: Bake the crust in the preheated oven for about 15-18 minutes or until lightly golden. Remove from oven and set aside to cool slightly.
3. Prepare the filling: In a separate bowl, whisk together 2 large eggs, 1 cup of granulated sugar, 1/4 cup of fresh lemon juice, lemon zest, and 1/4 teaspoon baking powder until smooth and well-combined.
Fold in the toasted pumpkin seeds.
4. Combine and bake: Pour the lemon filling over the baked crust. Return to the oven and bake for an additional 20-25 minutes or until the filling is set and the edges are lightly browned.
5. Chill and serve: Allow the lemon bars to cool to room temperature, then refrigerate for at least 2 hours for a firmer texture.
Once chilled, dust with powdered sugar before slicing into squares.
Variations and Tips:
- For an extra zesty flavor, incorporate some lime juice or zest into the filling mixture.
- You can experiment by adding other nuts or seeds, such as sunflower seeds or chopped pecans, in addition to the pumpkin seeds.
- Replace the all-purpose flour with almond flour for a gluten-free version, adjusting baking time slightly.
- Pair these bars with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
Pumpkin Seed Flour Brownies
Pumpkin Seed Flour Brownies are a delightful twist on traditional brownies, offering a gluten-free alternative packed with nutrients and flavor.
With the rich, nutty essence of pumpkin seeds, these brownies are perfect for health-conscious dessert lovers, anyone with gluten sensitivities, or those looking to try something new. The prep time for this recipe is approximately 15 minutes, plus an additional 20-25 minutes for baking.
Ingredients:
- 1 cup pumpkin seed flour
- 1/2 cup coconut sugar or your preferred sweetener
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1/4 cup dark chocolate chips (optional)
- 1/4 cup chopped nuts (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line an 8-inch square baking dish with parchment paper for easy removal.
- In a mixing bowl, combine the pumpkin seed flour, coconut sugar, cocoa powder, baking powder, and salt. Stir until well blended.
- In another bowl, whisk together the eggs, melted coconut oil (or butter), and vanilla extract until smooth.
- Gradually mix the wet ingredients into the dry ingredients until just combined. Avoid overmixing.
- If desired, fold in the dark chocolate chips and/or chopped nuts for added texture and flavor.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Once baked, allow the brownies to cool in the pan for about 10 minutes before lifting them out using the parchment paper. Let them cool completely on a wire rack before slicing.
Variations and Tips:
- For a nutty twist, you can substitute some of the pumpkin seed flour with almond flour.
- Add spices like cinnamon or cayenne for an extra flavor dimension.
- These brownies can be served warm with a scoop of vanilla ice cream or topped with a dollop of coconut whipped cream for a dessert that feels indulgent yet wholesome.
- Store any leftovers in an airtight container at room temperature for up to three days or refrigerate for a week, if you can resist!
Spiced Pumpkin Seed Trail Mix
Spiced pumpkin seed trail mix is a deliciously crunchy snack that combines the nutty flavor of roasted pumpkin seeds with the warmth of spices, making it an ideal treat for outdoor enthusiasts, busy professionals, or anyone looking for a nutritious snack on-the-go.
The preparation time for this trail mix is approximately 15 minutes, and with a few simple ingredients, you can whip up a batch in no time. Perfect for summer hiking trips, picnic outings, or just to keep on hand for a quick energy boost!
Ingredients:
- 1 cup raw pumpkin seeds (pepitas)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon salt
- 1/2 cup mixed nuts (e.g., almonds, walnuts, pecans)
- 1/2 cup dried fruit (e.g., cranberries, raisins, apricots)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the raw pumpkin seeds, olive oil, smoked paprika, ground cinnamon, cayenne pepper, maple syrup (or honey), and salt. Stir well until the pumpkin seeds are evenly coated in the spice mixture.
- Spread the spiced pumpkin seed mixture evenly on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 10-12 minutes, stirring halfway through, until the seeds are golden brown and fragrant. Keep an eye on them to prevent burning.
- Remove from the oven and let cool completely.
- Once cooled, mix in the mixed nuts and dried fruit. Store in an airtight container until ready to enjoy.
Variations and Tips:
- Feel free to customize your trail mix by adding other ingredients like dark chocolate chips, coconut flakes, or sunflower seeds to enhance the flavors and textures.
- For a sweeter version, you can increase the amount of maple syrup or add a sprinkle of brown sugar after baking.
- If you prefer a spicier kick, increase the cayenne pepper or add a dash of chili powder.
- This trail mix makes for a fantastic gift! Just package it in a decorative jar and add a personalized label for a thoughtful touch.
Enjoy this spiced pumpkin seed trail mix as a snack on its own or sprinkle it over yogurt, oatmeal, or salads for an added crunch!
Vanilla Pumpkin Seed Custard
Vanilla Pumpkin Seed Custard is a delightful and creamy dessert that combines the rich flavors of vanilla with the nutritious benefits of pumpkin seeds. This custard is perfect for summer gatherings or cozy family dinners, providing a rejuvenating yet indulgent treat that can be enjoyed by both adults and children.
With a preparation time of around 30 minutes and a chilling time of 2 hours, this dessert is not only easy to whip up but also allows for some downtime while it sets in the refrigerator.
Ingredients:
- 2 cups milk
- 1/2 cup heavy cream
- 1/2 cup unsweetened pumpkin seed butter
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 tablespoon cornstarch
- 1/2 cup toasted pumpkin seeds (for garnish)
Cooking Steps:
- In a medium saucepan, combine the milk, heavy cream, pumpkin seed butter, granulated sugar, and salt. Heat over medium heat, stirring occasionally until the mixture is hot but not boiling.
- In a separate bowl, whisk together the eggs, cornstarch, and vanilla extract until smooth.
- Slowly pour the hot milk mixture into the egg mixture while whisking constantly to temper the eggs. This prevents them from curdling.
- Return the combined mixture back to the saucepan and cook over low heat, stirring continuously until the custard thickens and coats the back of a spoon, about 5-7 minutes.
- Once thickened, remove from heat and strain the custard through a fine mesh sieve into a bowl to remove any lumps.
- Cover the surface of the custard with plastic wrap to prevent a skin from forming and let it cool at room temperature for about 15 minutes.
- Transfer the bowl to the refrigerator and chill for at least 2 hours until fully set.
- Serve the custard in individual dishes and garnish with toasted pumpkin seeds on top.
Variations and Tips:
- For a chocolate twist, mix in a couple of tablespoons of cocoa powder into the custard before heating.
- If you want a spiced version, consider adding a pinch of nutmeg or cinnamon to the milk mixture for an extra layer of flavor.
- This custard can also be enjoyed as a topping for fresh fruit or within a parfait layered with granola.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Pumpkin Seed Crusted Fruit Tart
The Pumpkin Seed Crusted Fruit Tart is a delightful dessert that marries the nutty crunch of pumpkin seeds with a luscious fruit filling, creating a visually stunning and delicious treat perfect for summer gatherings.
This tart is ideal for dessert lovers of all ages, whether you’re hosting a backyard barbecue, a picnic, or a celebration. With a preparation time of about 30 minutes, followed by a chilling time that allows the flavors to meld, this dish is both easy and impressive.
Ingredients:
- 1 cup raw pumpkin seeds
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 egg yolk
- 1 tbsp cold water
- 2 cups mixed fresh fruit (such as strawberries, blueberries, and peaches)
- ½ cup cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- Fresh mint leaves for garnish (optional)
Instructions:
1. Prepare the Crust: Start by preheating your oven to 350°F (175°C). In a food processor, blend the pumpkin seeds until coarsely ground.
In a medium mixing bowl, combine the ground pumpkin seeds, flour, softened butter, granulated sugar, and egg yolk. Mix until the dough comes together. If the mixture is too dry, add the cold water, a tablespoon at a time, until it forms a cohesive dough.
2. Form the Tart Shell****: Press the dough evenly into the bottom and up the sides of a tart pan. Prick the bottom with a fork to prevent bubbling. Bake in the preheated oven for 15-20 minutes, or until golden brown.
Once baked, allow it to cool completely.
3. Prepare the Filling: In a separate bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. Spread this mixture evenly over the cooled tart crust.
4. Assemble the Tart: Arrange the mixed fresh fruit over the cream cheese layer in a decorative pattern. Allow it to chill in the refrigerator for at least an hour to set.
5. Serve and Garnish: Before serving, garnish with fresh mint leaves for a pop of color and added brightness. Slice the tart into wedges and enjoy!
Variations and Tips:
- Fruit Selection: Feel free to mix and match the fruits according to the season – sliced kiwi, raspberries, and blackberries also work wonderfully.
- Nut Alternatives: If pumpkin seeds aren’t your favorite, you can substitute them with pecans, almonds, or walnuts for the crust.
- Add a Glaze: For a more polished look, consider brushing the fruit with a light apricot jam glaze to give it a shiny finish.
- Make it Vegan: Replace butter with vegan alternatives and use a plant-based cream cheese to create a vegan version of this tart.
- Storage: The tart can be made a day in advance, but it’s best enjoyed fresh to maintain the crust’s texture and fruit’s flavor.
Enjoy your invigorating and crunchy Pumpkin Seed Crusted Fruit Tart, a true celebration of summer!
Tropical Pumpkin Seed Smoothie Bowl
The Tropical Pumpkin Seed Smoothie Bowl is a vibrant and nutritious dish that’s perfect for breakfast or a revitalizing snack on a warm day. Bursting with tropical flavors and a silky texture, this smoothie bowl is ideal for anyone looking to enjoy a healthy, quick meal packed with vitamins, minerals, and healthy fats. Preparation time is just 10 minutes, making it an excellent choice for busy mornings or lazy afternoons when you crave something delicious and satisfying.
Ingredients:
- 1 ripe banana, frozen
- 1 cup pineapple chunks, frozen
- 1/2 cup coconut milk (or other milk of choice)
- 1/4 cup pumpkin seeds (plus more for topping)
- 1 tablespoon honey or maple syrup (optional)
- 1 tsp vanilla extract
- Fresh fruit for topping (such as sliced bananas, berries, or mango)
- Shredded coconut for garnish (optional)
- Chia seeds for garnish (optional)
Cooking Steps:
- In a blender, combine the frozen banana, frozen pineapple, coconut milk, pumpkin seeds, honey or maple syrup, and vanilla extract.
- Blend on high until smooth and creamy, scraping down the sides as necessary. If the mixture is too thick, add more coconut milk a little at a time until your desired consistency is achieved.
- Pour the smoothie mixture into a bowl.
- Decorate the top with fresh fruit, additional pumpkin seeds, shredded coconut, and chia seeds as desired.
- Serve immediately with a spoon and enjoy!
Variations & Tips:
- Swap the pineapple for mango, guava, or papaya for a different tropical flavor.
- Add a handful of spinach or kale for extra nutrients without altering the taste much.
- For added protein, include a scoop of your favorite protein powder.
- If you prefer a nutty flavor, consider incorporating almond or cashew milk instead of coconut milk.
- Garnish with your choice of nuts, granola, or seeds for added texture and crunch.
