* 5 tbsp chia seeds * ½ cup pumpkin puree * 1/2 can full-fat coconut milk room temperature * 1 cup almond milk unsweetened * 2 tbsp sweetener * 1-2 tsp pumpkin pie spice * 1 tsp vanilla extract * ¼ tsp sea salt * To serve: Layer with yogurt whipped cream, keto granola, pumpkin puree or nuts of choice
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**INSTRUCTIONS**
1. In a large shallow bowl, combine the coconut milk, almond milk, pumpkin puree, erythritol, pumpkin pie spice, vanilla extract, and a pinch of sea salt. Whisk thoroughly to combine and taste to adjust sweetness as needed. 2. Stir in the chia seeds. Allow the mixture to sit for 10 minutes, then whisk again to prevent the chia seeds from clumping together. 3. Cover with plastic wrap and transfer the pumpkin chia pudding to the refrigerator. Let it set for 3-4 hours or preferably, overnight.
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# Full Recipe Here: [Pumpkin Chia Pudding](https://www.lowcarbspark.com/pumpkin-pie-chia-pudding/)
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**INGREDIENTS**
* 5 tbsp chia seeds
* ½ cup pumpkin puree
* 1/2 can full-fat coconut milk room temperature
* 1 cup almond milk unsweetened
* 2 tbsp sweetener
* 1-2 tsp pumpkin pie spice
* 1 tsp vanilla extract
* ¼ tsp sea salt
* To serve: Layer with yogurt whipped cream, keto granola, pumpkin puree or nuts of choice
​
**INSTRUCTIONS**
1. In a large shallow bowl, combine the coconut milk, almond milk, pumpkin puree, erythritol, pumpkin pie spice, vanilla extract, and a pinch of sea salt. Whisk thoroughly to combine and taste to adjust sweetness as needed.
2. Stir in the chia seeds. Allow the mixture to sit for 10 minutes, then whisk again to prevent the chia seeds from clumping together.
3. Cover with plastic wrap and transfer the pumpkin chia pudding to the refrigerator. Let it set for 3-4 hours or preferably, overnight.
​
**NUTRITION FACTS**
Amount per serving.
* **Calories 188kcal**
* **Total Carbs 11g**
* **Net Carbs 5g**
* **Protein 4g**
* **Fat 16g**
* **Fiber 6g**
* **Sugar 1g**