Pumpkin Pie Chia Pudding
(makes about 5 3/4 cup servings)
- 3 cups unsweetened non-dairy milk (I used almond milk for this)
- 2/3 cup chia seeds
- 1 can organic pumpkin puree
- 3 tablespoons pure maple syrup
- 3.5 tablespoons ground cinnamon
- 1.5 tablespoon ground ginger
- 1 teaspoon ground clove
- 1 teaspoon ground allspice
- 1 teaspoon pure vanilla extract
- unsweetened shredded coconut for topping (optional)
Add milk, pumpkin, and all spices into a high speed blender and blend until smooth. Add in chia seeds and blend until well incorporated. Pour into storage containers or mason jars and refrigerate for at least 2 hours. Stir well before serving, top with coconut if you wish, and enjoy!