Pumpkin Chia Pudding

Name: Pumpkin Chia Pudding
Prep time: 10 min
Total time: 4 h 10 min
Ingredients: 6 Tablespoons chia seeds ((I used white chia seeds)); 1½ cups almond milk, cashew milk or oat milk; ½ cup canned pumpkin or homemade pumpkin puree; 1 Tablespoon maple syrup; 1 Tablespoon almond butter; 1 teaspoon pumpkin pie spice; 1 teaspoon vanilla (optional); Toppings: coconut whipped cream, chopped pecans and/or granola

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Prep Time: 10 minutes

Total: 250 minutes

Servings: 3

Cost: $19.52 /serving

Author : Brittany Mullins

pumpkin chia pudding

Ingredients

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6 Tablespoons chia seeds ((I used white chia seeds))1½ cups almond milk, cashew milk or oat milk½ cup canned pumpkin or homemade pumpkin puree1 Tablespoon maple syrup1 Tablespoon almond butter1 teaspoon pumpkin pie spice1 teaspoon vanilla (optional)Toppings: coconut whipped cream, chopped pecans and/or granola

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Instructions

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Step 1

Stir together chia seeds, milk, pumpkin, maple syrup, almond butter, pumpkin pie spice and vanilla (if using) in a bowl.

Step 2

Let mixture soak for 5 minutes. Give it another stir to break up any clumps and divide mixture evenly between three containers.

Step 3

Cover and refrigerate for at least 3 hours or overnight. You’ll want to wait until you’re ready to serve the chia pudding before adding your toppings.

Step 4

When you're ready to enjoy, top chia pudding with coconut whipped cream, and a sprinkle of cinnamon. You can also add granola, chopped pecans and /or an extra drizzle of almond butter.

Step 5

Store leftovers in an air-tight container in the fridge for up to 3 days.