Pumpkin Spice Chia Pudding
Yield 4 servings
- In a blender or food processor, combine the coconut milk, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice. Blend or process on high until smooth.
- Add the chia seeds and pulse so that it is well distributed.
- Pour into four bowls, cover, and refrigerate at least one hour.
- Serve chilled with whipped coconut cream (optional) and a sprinkle of cinnamon.
Instead of pumpkin pie spice, you can use the following spices:
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
Whipped Coconut Cream - You can purchase coconut cream in a can or let a can of full fat coconut milk sit in the fridge overnight and then remove the cream from the top of the can. Whip with an electric mixer and whisk attachment and add sweetener if desired.
Recipe by Gluten-Free Homemaker at https://glutenfreehomemaker.com/pumpkin-spice-chia-pudding/