u/PlumTally

We made pumpkin chia pudding with maple syrup, pumpkin spice and chopped pecans. No baking needed, just time in the fridge.

Makes 4 servings. Prep: 15 minutes, plus at least 4 hours chilling.

Ingredients

• 1 cup (245 g) unsweetened canned pumpkin puree

• 1 1/2 cups (360 ml) whole milk

• 1/3 cup (55 g) chia seeds

• 3 tablespoons maple syrup

• 1 teaspoon pumpkin pie spice

• 1 teaspoon vanilla extract

• 1/8 teaspoon fine salt

• 1/4 cup (28 g) chopped pecans

Method

In a clean mixing bowl, whisk the pumpkin puree, milk, maple syrup, pumpkin pie spice, vanilla and salt until smooth.
Gradually whisk in the chia seeds. Let stand for 10 minutes.
Whisk thoroughly again, reaching the bottom and sides to break up clumps. Divide among four containers and cover.
Refrigerate at 40°F (4°C) or below for at least 4 hours, preferably overnight, until thickened.
Stir before serving. Top each portion with 1 tablespoon of pecans just before eating so they stay crisp. Serve chilled.

Use gluten-free labeled ingredients where needed, especially the spice blend and any flavored nuts. This version contains milk and pecans.

Our recipe: