Check out this yummy recipe for Pumpkin Pie Chia Pudding from Wild Thyme​ with chef, Allison Davis!

Pumpkin Pie Chia Pudding

From The Wheatless Kitchen

INGREDIENTS

1. 1/4 cup chia seeds
2. 1 cup pumpkin puree
3. 1 1/2 cups unsweetened almond milk
4. 2 tablespoons pure maple syrup
5. 1 teaspoon vanilla
6. 1/2 to 1 teaspoon pumpkin pie spice
7. Optional toppings: pecans, pumpkin pie spice, coconut whipped cream

DIRECTIONS

1. You will make this in 2 separate mason jars, so divide all of the ingredients in half.
2. Combine half of the chia seeds, pumpkin, milk, syrup, vanilla, and pumpkin spice in one of the jars, then repeat with the rest of the ingredients in the second jar.
3. Tightly close each jar and give them a good shake until everything is well combined.
4. Set them in the fridge for at least 2 hours but preferably overnight.
5. The pudding is ready to eat when you take it out of the fridge. Top it with pecans, more pumpkin spice, or whipped cream if desired.