Pumpkin Pie Chia Pudding



6 servings

1/2 cup raw cashews 

1 1/2 cups water

1/2 cup of pure pumpkin puree

4 to 6 tablespoons of pure maple syrup

2 teaspoons pumpkin pie spice

Pinch of sea salt

6 tablespoons whole chia seeds

Place the cashews, water, pumpkin puree, maple syrup, pumpkin pie spice, and salt in a high-powered blender and blend until smooth and ultra-creamy. Pour into a medium bowl or glass container.

Add the chia seeds and whisk together. Let soak at room temperature for about one hour. Cover and transfer to the refrigerator to soak and thicken for at least two hours, or preferably overnight.

Scoop into small bowls and serve.

Can top with coconut whipped cream

Variation: Replace the raw cashews and water with 1 (14.5-ounce) can full-fat coconut milk.

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