Pumpkin Chia Seed Pudding
2 cups unsweetened non-dairy milk*
1/2 cup pumpkin puree (use a BPA-free can)
1/2 teaspoon vanilla extract
2 teaspoons pumpkin pie spice (make your own pumpkin spice: mix 4 tablespoons ground
cinnamon; 4 teaspoons ground nutmeg; 4 teaspoons ground ginger and 3 teaspoons ground
allspice together and keep in an airtight container)
1 teaspoon liquid sweetener (stevia, raw honey)* - optional
2/3 cup chia seeds*
2 tablespoons unsweetened coconut flakes*
Add milk and pumpkin puree to a saucepan, and place it over medium/low heat.
Add vanilla extract, pumpkin pie spice, and sweetener (optional).
Mix thoroughly for about 3 minutes until warm, but not boiling. In a separate cereal bowl, add your chia seeds.
When the milk and pumpkin mixture is warm, add it to the chia seeds. Mix for 2 to 3 minutes until
the chia seeds have absorbed the excess liquid.
Top with coconut flakes.
- Caro Doss