dairy free pumpkin pie chia pudding
RECIPE TYPE: desserts
  • 1 1/4 cup unsweetened vanilla almond milk*
  • 1/2 cup pumpkin puree
  • 2-3 tablespoons pure maple syrup, to taste
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • pinch ground nutmeg
  • 1/4 cup Bob’s Red Mill chia seeds
  • pumpkin seeds {optional}
  1. To mason jar or bowl, add almond milk, pumpkin puree, maple syrup, cinnamon, ginger and nutmeg. Whisk together with fork.
  2. Add chia seeds. Place lid on jar and shake until chia seeds are well combined {or whisk with fork}.
  3. Place covered chia pudding in refrigerator. Chill 3-4 hours or overnight, until thickened.
  4. When set, shake before serving. Add additional 1-2 tablespoons almond milk if too thick.
  5. Top chia pudding with pumpkin seeds and serve chilled.
*Any unsweetened dairy free milk with work. If using canned coconut milk, use the lite coconut milk so pudding won’t become too thick.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2017/10/dairy-free-pumpkin-pie-chia-pudding.html