Original Recipe by @annarossiofficial
Serves 2
INGREDIENTS
1 cup milk, I like unsweetened coconut or oat milk in this
½ cup pumpkin puree, (also try pureed butternut squash or sweet potato)
2 tsp pumpkin pie spice (or 1 tsp cinnamon, ¼ tsp clove, ½ tsp ginger, & ¼ tsp nutmeg)
3 TBS maple syrup
Kosher salt, just a pinch
¼ cup chia seeds
PREPARATION
In a large bowl, vigorously whisk together the milk and pumpkin puree. I like to use a small hand mixer like Frothy, but a hand whisk is just fine. Whisk in spices, maple syrup and salt. Whisk in chia seeds.
Evenly divide into 2 air tight containers and refrigerate overnight. I like to top this with a small scoop of maple yogurt, fresh fruit and/or a pinch of granola for some crunch.