This chia pudding makes a delicious breakfast OR treat, and you’ll be debating whether or not your family will totally give you flack over your healthy ways for bringing this to Thanksgiving instead of a pumpkin pie.
Pumpkin Chia Pudding
- 1/4 cup canned or fresh pumpkin puree
- 1/2 cup almond milk
- 1/4 cup coconut milk
- 1 TBSP maple syrup
- 1/2 tsp vanilla
- 2 tsp pumpkin pie spice (or 1 1/4 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, and a dash of allspice and cloves)
- 2 TBSP chia seeds
In a blender or food processor, combine pumpkin, almond milk, coconut milk, maple syrup, vanilla, and spices until smooth. Pour into a mason jar or bowl, stir in chia seeds, and refrigerate at least 4 hours or overnight.