Creamy, spiced, and gently textured. This pumpkin spice chia pudding blends velvety pumpkin purée with warming cinnamon and nutmeg.

Scale

1/2 cup pumpkin purée

1 1/2 cups unsweetened almond milk (or plant milk of choice)

1/4 cup chia seeds

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon vanilla extract

Pinch of salt

Optional: 1/2 tablespoon maple syrup

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1. In a bowl of jar, whisk together all ingredients until well combined.

2. Let it sit for 10 minutes, then stir again to prevent clumping.

3. Cover and refrigerate for at least 4 hours or overnight.

4. Serve chilled, topped with chopped walnuts, pumpkin seeds, or a dollop of coconut yogurt.