Pumpkin Pie Chia Pudding

• 1/4 cups Chia Seeds
• 1/2 teaspoons Pumpkin Pie Spice, Plus Additional For Garnish
• 1/4 cups Pure Canned Pumpkin
• 3- 1/2 teaspoons Pure Maple Syrup, Divided (or To Taste)
• 1 cup 1% Milk
• 2 Tablespoons Pecans, Roughly Chopped

1. In a medium bowl, stir together chia seeds, pumpkin pie spice, canned pumpkin, and 1 tablespoon (3 teaspoons) of maple syrup.
2. Pour in milk and whisk together until well mixed.
3. At this point, you can add more maple syrup if its not sweet enough for you.
4. Divide the pudding between 2 glasses and refrigerate overnight.
5. To serve, place pecans into a small bowl, and pour in the remaining 1/2 teaspoon maple syrup.
6. Use your fingers to stir around the pecans and make sure they get evenly coated in the syrup.
7. Pour the pecans on a small plate and microwave until the syrup feels very sticky, and the pecans smell nutty, just about 1 minute.
8. Let cool for 34 minutes, or until the maple syrup has hardened.
9. Divide pecans on top of the cups, sprinkle with a pinch of pumpkin pie spice and devour.

chia seeds, pie spice, pumpkin, maple syrup, milk, pecans

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/pumpkin-pie-chia-pudding/ (may not work)