A delightful pumpkin pie chia pudding, perfect for a healthy and satisfying treat. This recipe involves no cooking and requires a few hours of chilling.
1. In a medium bowl, whisk together the coconut milk, milk, chia seeds, pumpkin puree, maple syrup, vanilla, cinnamon, ground ginger, nutmeg, and salt. Taste and add more maple syrup if you'd like it sweeter.
2. Cover and refrigerate for at least 3 hours or overnight, stirring once after 30 minutes to prevent clumping. The pudding can be stored in an airtight container in the refrigerator for up to 5 days.
3. To serve, stir the chia pudding and spoon into bowls. Top with a sprinkle of graham cracker crumbs and a dollop of whipped cream. Enjoy!
