This is for those of you who dear pumpkin pie & alllll the fall sweets..because this chia pudding is a totally salubrious version of the flavors you lot love. Aaand the best office is, you can have it for breakfast! Pumpkin pie earlier noon? I’ll accept it. Or, brand this for a salubrious dessert! Both are fab.
Put the leftover coconut whipped cream on pinnacle of your coffee alongside a trivial pumpkin pie spice! ?
This stuff is AMAZING. You tin can role a can of total fatty coconut milk in addition to discard the H2O after refrigerating if y'all can’t notice the coconut cream.
This stuff is then amazing on berries, pancakes, pies, literally any dessert. You name it. And it’sec vegan!
Pumpkin Pie Chia Pudding
unsweetened vanilla almond milk
plain Greek yogurt (I used 0%, merely 2% works likewise)
canned pumpkin pureé (non pumpkin pie filling)
pumpkin pie spice
pure maple syrup
tin kokosnoot cream or full fat coconut milk, refrigerated overnight
chopped pecans for garnish
- Whisk together the almond milk, yogurt, pumpkin, pumpkin pie spice, cinnamon, maple syrup, in addition to one tsp. of the vanilla inwards a medium bowl until combined. Whisk inward the chia seeds until thoroughly combined. Cover or transfer to a container too refrigerate for overnight or for at least iv hours. The chia seeds volition soak everything upwards too get pudding like!
When prepare to serve, set the coconut cream in a stand mixer as well as trounce on high until thick too creamy. If you lot are using canned kokosnoot milk, scoop the thick kokosnoot cream out of the tin can in addition to discard the water. Add the last teaspoon of vanilla too powdered carbohydrate too vanquish once more until incorporated. Top chia pudding with coconut whipped cream, a sprinkling of pumpkin pie spice, and chopped pecans. Serve!