Ingredients:

  • 1/4 cup (40g) chia seeds
  • 1 cup (240ml) unsweetened almond milk
  • 1/2 cup (120g) 100% pure pumpkin puree
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) pumpkin pie spice
  • 1/4 tsp (1g) vanilla extract
  • 1/8 tsp (0.5g) fine sea salt
  • 1/4 cup (60g) Greek yogurt
  • 2 tbsp (15g) toasted pumpkin seeds
  • 1 tsp (5g) maple syrup
  • pinch of ground cinnamon

Instructions:

  1. Combine the chia seeds, almond milk, pumpkin puree, maple syrup, cinnamon, pumpkin pie spice, vanilla, and salt in a mixing bowl. Whisk vigorously for 2 minutes until the mixture is smooth and no clumps of pumpkin puree remain.
  2. Divide the mixture evenly between four 8 oz glass mason jars, scraping the sides to ensure an even fill.
  3. Seal the jars with lids and let the pudding sit at room temperature for 15 minutes. Stir each jar once more to break up any settled seeds.
  4. Transfer the jars to the refrigerator for at least 4 hours or overnight to fully hydrate.
  5. Just before serving, top each jar with a dollop of Greek yogurt, toasted pumpkin seeds, a drizzle of maple syrup, and a dash of cinnamon.