Pumpkin Chia Seed Pudding

• 1 cup Almond Milk
• 1/2 cups Plain Greek Yogurt
• 1/2 cups Canned Pumpkin Puree
• 1/4 cups Plus 2 Tablespoons Maple Syrup, Divided
• 1 teaspoon Vanilla Extract
• 1/2 teaspoons Pumpkin Pie Spice
• 1/2 cups Chia Seeds
• 1/4 cups Toasted Pecans, Chopped
• 1/4 cups Roasted Pumpkin Seeds

1. Note: The recipe requires 4 hours of chill time so plan ahead!
2. For the pudding:
3. Add almond milk, Greek yogurt, pumpkin puree, 1/4 cup maple syrup, vanilla extract and pumpkin pie spice into a bowl. Whisk until the mixture is smooth. Whisk in the chia seeds.
4. Transfer to individual containers or cover the bowl with plastic wrap. Place the mixture in the refrigerator to chill for 4 hours.
5. Top with maple-glazed pecans and pumpkin seeds right before serving.
6. For the pecans and pumpkin seeds:
7. Add chopped pecans and pumpkin seeds into a small bowl. Stir in remaining maple syrup. Transfer to an airtight container and store in the refrigerator until ready to serve.

almond milk, greek yogurt, pumpkin puree, ubc, vanilla, pumpkin pie spice, chia seeds, ubc, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/pumpkin-chia-seed-pudding/ (may not work)