This is a perfect fall/winter recipe if you want to make something ahead of time in the morning for a last minute dinner party. I found the original recipe here but tweaked it a little. I made a double batch which made four good sized portions. As always, feedback is much appreciated! Enjoy :)
Ingredients
- 2 cup almond milk
- 4 tablespoons chia seeds
- 4 teaspoons pumpkin pie spice
- 6 tablespoons pure maple syrup
- scant ¼ cup brown sugar
- 1 15 oz can pumpkin puree
- 2 teaspoon vanilla extract
- Whipped cream (I keep a container of the Trader Joe’s non-refrigerated whipping cream in my pantry and made it for this)
- Spiced nuts (recipe below)
What To Do
Whisk milk and pumpkin together then stir in chia seeds and the rest of the ingredients. Ladle into fancy glasses or souffle dishes and refrigerate for 6-8 hours.
While the pudding is in the fridge, make the spiced nuts. I found a recipe from McCormick here and used a combination of pecans and walnuts, which I baked separately on a baking sheet.