Eosinophilic Esophagitis Friendly Pumpkin Spice Chia Pudding
Total time4 hr 10 min
Prep time10 min
Cook time0 min
4.5(3)
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Learn more →Ingredients
4 servings
- 1 can (13.5 oz) full-fat coconut milk
- 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
- ½ cup chia seeds
For serving
- 2 tbsp dry-roasted pumpkin seeds (optional)
- 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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