A few things to review here. First, here are my three fave paleo sites for food inspiration. All of these bloggers, I believe, also have print books out now as well.

• PaleOMG. Funny posts. Lots of desserts. Very personal, fun to read.
• NomNomPaleo. Asian flair, amazing photography, though can be intimidating (sous vide? Really?). These guys also have an app that is fun, easy to use with more great photography.
• Elana’s Pantry. I get the feeling she’s been cooking paleo before paleo was “in”. It’s a family lifestyle by necessity, and there are so many traditional recipes catered to a gluten-free audience. Also lots of baked good here, too.

Okay. That is out of the way. On to part two. I am what you might call frugal. If I’m going to spend $2 on a can of coconut milk, you better believe I’m gonna use all of it, even if the first recipe I use it for call for just a 1/2 cup. But, you see, I’m frugal in a ridiculous way. Because in an effort to use up the rest of the coconut milk I needed for my not-quite quiche, I went out and bought a can of pumpkin and some new pumpkin pie spice (which, during the off season, is a bit more expensive). How smart am I?

Anyway, I got into my head that I should make a pumpkin custard. All three sites above have some great pumpkin dessert recipes, but in the end I cribbed from PaleOMG again, and created an interesting dessert, pumpkin-pie-chia-pudding. This is based on Juli’s Pumpkin Pie Blizzard.

3 Medjool dates, pitted
1 c full fat coconut milk
1/2 c canned pumpkin
3 tbsp chia seeds
Boiling water
Pumpkin pie spice (PPS)

1. In a ramekin place pour boiling water over the dates and let them sit and soften for at least 5 minutes. Once they are softened, mash them a little bit and throw them in a blender.
2. Add coconut milk and blend until smooth.
3. Add pumpkin and blend some more.
4. Sprinkle PPS to your heart’s and taste’s desire. I gave it a good 10 shakes or so, then blend again.
5. Pour into a container. Gradually fold in chia sends, one tbsp at a time, until well mixed.
6. Cover and chill in the fridge overnight. After the first two hours, take it out to stir and taste.

It’s like a whipped pumpkin pie dessert. Tasty.

Good news. I have finished my open can of coconut milk. Bad news, I have an open can of pumpkin I need to use. Sigh. I think some pumpkin recipes are in my future.