Description
We had some homemade pumpkin puree left over and why not make a Vegan Pumpkin Chia Pudding with it!
You’ll fall in love with this creamy, pumpkin-y pudding. So tasty and healthy.
Ingredients
- 2 Tablespoons Chia Seeds
- 3 Tablespoons Pumpkin Puree, Divided
- 1 teaspoon Maple Syrup
- ¼ teaspoons Pumpkin Pie Spice
- 100 milliliters Unsweetened Non Dairy Milk
- 10 Pumpkin Seeds, For Garnish
Preparation
In a small Mason jar (or a small glass), add chia seeds, 2 tablespoons of pumpkin puree, maple syrup, pumpkin pie spice, and nondairy milk. Stir until combined. Tighten lid (or cover with plastic wrap). Place chia pudding in the fridge for at least 2 hours, preferably overnight.
When done, transfer 2/3 of the pudding into another jar. Add remaining 1 tablespoon pumpkin puree, and add the rest of the pudding on top. This way it will look prettier and absolutely pumpkin-y.
Before serving, add pumpkin seeds on top.
