Pumpkin Chia Pudding

Makes 2 Servings
This pudding makeover features canned pumpkin, organic soymilk, maple syrup, and chia seeds. It’s easy to make… you can even shake it up in a mason jar.

1 cup vanilla soymilk

1/3 cup canned 100% pure pumpkin

3 tablespoons chia seeds

1 tablespoon pure maple syrup

1/4 teaspoon pumpkin pie spice

Pinch salt

  1. Place the soy milk, pumpkin, chia seeds, maple syrup, pumpkin pie spice, and salt in a 16-ounce wide-mouth pint-size Mason jar (or any other jar you have in your kitchen), shake vigorously, and refrigerate for a minimum of 3 hours to overnight.
  2. Serve with any number of optional toppers including: caramel, shaved chocolate, shredded coconut, chopped nuts, or your favorite fruit.

Nutrition Information per Serving (1/2 cup): 190 calories, 9g fat (1g saturated, 4.4g omega-3), 180mg sodium, 24g carbohydrates, 11g fiber, 8g protein, 120% vitamin A, 30% calcium, 10% iron