Pumpkin Chia Seed Pudding

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.

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  • Caro Doss