I have never soaked chia seeds before, so I soaked 1 tablespoon of seeds in 1/2 cup of soy milk to see what would happen:
I then stirred in about 1/2 cup of canned pumpkin puree and pumpkin pie spices (only had cinnamon and ginger on hand).
I thought it would be easier to just mix all the ingredients together at the beginning, and letting it thicken. This time, I used a little less pumpkin, and the resulting mixture was quite thin.
Pumpkin Chia Pudding
makes one serving
- 1/2 cup vanilla soy milk (or milk of your choice)
- 1/3 cup pumpkin puree
- 1 Tbsp chia seeds
- pumpkin pie spices, to taste (I used cinnamon and ginger)
- sweetener, to taste (maple syrup, agave, turbinado, brown sugar, etc.)
- vanilla extract (optional)
Mix everything together in a bowl and let it thicken for at least 20 minutes in the fridge. The longer it sits, the thicker it will become.