Pumpkin Chia Pudding: The Ultimate Fall Breakfast Recipe
This pumpkin pie chia pudding is extremely delicious, easy to make, and tastes just like pumpkin pie filling. Enjoy a creamy, thick, naturally gluten-free chia pudding flavored with pumpkin and spices. It's also refined-sugar-free, low-carb, and a nutritious treat—perfect for a fall breakfast or snack.
To serve: Layer with yogurtwhipped cream, keto granola, pumpkin puree or nuts of choice
Instructions
In a large shallow bowl, combine the coconut milk, almond milk, pumpkin puree, erythritol, pumpkin pie spice, vanilla extract, and a pinch of sea salt. Whisk thoroughly to combine and taste to adjust sweetness as needed.
Stir in the chia seeds. Allow the mixture to sit for 10 minutes, then whisk again to prevent the chia seeds from clumping together.
Cover with plastic wrap and transfer the pumpkin chia pudding to the refrigerator. Let it set for 3-4 hours or preferably, overnight.