Pumpkin Chia Pudding

Yum, this one is so good it's hard not to eat the whole bowl!  Try it topped with a little coconut yogurt or add a crunch with some granola. This keeps well in the fridge for up to five days.  

If you have white chia seeds, feel free to use them or use a 50/50 splits of white and black for a visually stunning pudding!

Pumpkin Pie Chia Pudding

Makes 4 servings 

Ingredients:

1/2 cup raw pecans

1 cup of cooked pumpkin (homemade or canned)

2 ripe pears, peeled (or 1/4 cup date paste)

1  1/2 cups plant based milk

1 tsp cinnamon 

1/2 ground ginger

1/2 ground nutmeg

1/4 cup chia seeds

Instructions:

1. Toast the pecans in a small skillet over low heat until golden brown.  

2. Add pecans and all other ingredients except for the chia seeds, to a high powered blender or food processor.  Process until smooth and all ingredients are combined.  

3. Transfer to a medium sized bowl and stir in the chia seeds.  Cover and refrigerate for 3 hours or overnight. 

4. Eat as is or top with desired toppings.  Enjoy!

Tip:  I like to add a tablespoon of ground flaxseed to my serving to increase my intake of omega-3 fatty acids.