Happy Autumn! This pumpkin-y twist on chia seeds is super easy, and the best part is, it's dairy and sugar free! Be sure to refrigerate overnight for best results, or your pudding might be too liquidy!
- 1 1/2 cups almond milk
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla
- 1 teaspoon pumpkin spice (cinnamon, cloves, nutmeg, etc.)
- 1/4 cup chia seeds
- Optional: maple syrup
1. In a blender, mix together almond milk, pumpkin puree, vanilla, and spices until creamy.
2. Add chia seeds and do quick little pulses to mix seeds into liquid. You don't want to blend up the chia seeds, just evenly disperse them.
3. Place into a jar, bowl, or little ramekins and refrigerate overnight. Chia pudding is ready when it's thick in texture, just like pudding. Top with cinnamon and maple syrup as desired.