Source: Adapted from www.grassfedgirl.com (Keto Pumpkin Chia Pudding)
Ingredients
1
(13.5 oz) can full-fat coconut milk (room temperature) 1
(15 oz) can pumpkin puree 20 drops
monk fruit sweetener 1⁄2 cup
chia seeds 1⁄2 cup
water 1 teaspoon
vanilla extract 2 teaspoons
cinnamon 1⁄4 teaspoon
ginger 1⁄4 teaspoon
cloves 1⁄4 teaspoon
nutmeg 1⁄2 teaspoon
allspice 1⁄4 teaspoon
saltYields:
Instructions
In a large bowl, whisk together the pumpkin and coconut milk until smooth. Add the rest of the ingredients and stir until well combined.
Let sit in the refrigerator to gel at least an hour (or overnight).
Serve in individual ramekins or ½ cup jars. Top with whipped cream or coconut cream if desired.
Note: You may substitute 1 Tablespoon of Pumpkin Pie Spice Blend for all of the listed powdered spices. (Recipe♦549)