1/4cupmaple syrupor use 1/2 tsp. of liquid Stevia*
2tsppumpkin pie spice
1/2cupchia seedsfound in most health food stores
1Tblpumpkin seedschopped walnuts or pecans, shredded coconut or small chocolate chips.
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Pour 1 cup of almond milk into a glass bowl and add pumpkin puree. whisk until the puree is completely dissolved.
Add the almond butter, vanilla, maple syrup and pumpkin spice and whisk till incorporated.
*If using Stevia, start with about 1/3 tsp and work up to the sweetness you like.
**If you don't have pumpkin pie spice, use 1 tsp cinnamon, 1/4 tsp ginger, pinch ground clove, pinch allspice.
Add remaining almond milk and begin adding the chia seeds, whisking to mix.
Let stand for 5 minutes and then whisk to incorporate the chia seeds throughout the pudding.
Place in the refrigerator for 15 minutes then remove and whisk again.
Chill in the fridge for about 30 minutes to allow the pudding to set.
Top with pumpkin seeds, walnuts, coconut or small chocolate chips if desired.
*I recommend using Ceylon cinnamon, which has a sweeter, more delicate flavor, because the most common cinnamon, cassia, contains coumarin, a naturally occurring compound that may be toxic to the liver at doses of 1 teaspoon per day for adults and 1/4 teaspoon for children a few times a week. See reference from nutritionfacts.org.non-alcoholic vanilla extract preferred [nutrition-label]
Pumpkin Spice Chia Pudding
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.