Low Sodium Pumpkin Spice Chia Pudding

Total time4 hr 10 min

Prep time10 min

Cook time0 min

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Ingredients

4 servings

1 can (13.5 oz) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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½ cup pumpkin purée
3 tbsp maple syrup
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground turmeric
⅛ tsp black pepper
¼ tsp vanilla extract
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup chia seeds

For serving

2 tbsp dry-roasted pumpkin seeds (optional)
Omit this
This ingredient likely doesn’t work for the diet.
¼ tsp ground cinnamon (optional)

Instructions

1
In a large mixing bowl, whisk together the coconut milk, pumpkin purée, maple syrup, cinnamon, ginger, turmeric, black pepper, vanilla extract, and salt until smooth and fully combined.
2
Add the chia seeds and whisk vigorously to distribute them evenly throughout the liquid, making sure no clumps form.

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