2 tablespoons maple syrup, molasses. or date syrup
¼ teaspoon pumpkin pie spice
1/3 cup whole chia seeds
Combine coconut milk, water, puree, vanilla extract, and maple syrup or molasses in a medium bowl. Use a whisk to stir together. Add the pumpkin pie spice and chia seeds to the bowl and whisk until thoroughly combined.
Set aside and whisk again in 5 minutes, making sure that the chia seeds don’t clump together.
Refrigerate for at least 30 minutes before serving.
The pudding will keep in the refrigerator in a tightly-sealed container for up to 5 days.
Add a pinch of ground ginger to this recipe along with the pumpkin pie spice to make this chia pudding taste like gingerbread.
Keywords: how to make chia pudding, chia seeds, pumpkin pudding, gingerbread pudding