• 600 ml (6.7 oz) almond milk
• 3/4 cup chia seeds
• 1/2 cup pumpkin puree
• 1/2 tsp ground cinnamon
• 1 1/2 tsp homemade pumpkin spice mix (find the recipe in my cookbook)
• 1/2 tsp vanilla powder or 1 tsp vanilla extract
  
• Espresso coffee (optional)
• Almond milk (to taste)
• Coconut cream (to taste)
• Toasted pumpkin seeds (optional)

Step 1

Place the almond milk, pumpkin puree, spices, and vanilla in a jar or bowl. Stir well.

Step 2

Add the chia seeds and stir for about five minutes. This will prevent stuck seed balls from forming. Just stir until the seeds start to swell.

Step 3

Refrigerate your pudding overnight.

Step 4

In the morning, if you think it is too thick, add a splash of almond milk or a shot of espresso, a little maple syrup, a tablespoon of coconut cream on top, ground cinnamon and some toasted pumpkin seeds.

Note:

Remember that you can make your almond milk, coconut milk and coconut cream at home very quickly and easily. Find the recipes in my cookbook. And if you buy a can of coconut cream, check carefully that it does not contain guar gum.