No-Cook Pumpkin Chia Pudding - paleo, vegan, & low carb

• Vegan
• Gluten free

• Produce

  • 1 cup Pumpkin, canned

• Refrigerated

  • 1 cup Dairy-free milk

• Condiments

  • 6 scoops Stevia extract

• Baking & Spices

  • 1 1/4 tsp Pumpkin pie spice
  • 1/8 tsp Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Chia seeds

Found on wholenewmom.com

Description

Ingredients

• 1 cup dairy-free milk (like my Easiest Coconut Milk or Easiest Almond Milk)
• 1 cup canned pumpkin
• 1 tsp vanilla extract
• ½ cup chia seeds
• 1¼ tsp pumpkin pie spice (see Homemade Pumpkin Pie Spice)
• 6 T low-carb sweetener. I used xylitol.
• 6 scoops stevia extract (approx. 3/16 tsp. See How to Use Stevia)
• ⅛ tsp salt (I use Real Salt)

Directions

• Place all ingredients in a blender (a high speed blender like Vitamix is recommended, and LOVED by this blog owner)
• Blend all until smooth.
• Place in serving containers, topping with desired toppings (like whipped cream, crushed nuts, or cookies), or alternating toppings with pudding for a parfait.
• Store any remaining pudding (if you have any left!) in the refrigerator.