This easy pumpkin pie chia pudding is paleo, vegan, and keto/low carb friendly! Made with creamy coconut milk, real pumpkin, and just the right amount of pumpkin pie spice for a healthy and easy pumpkin inspired autumn breakfast!
- In a large shallow bowl or tupperware, whisk together all ingredients except chia seeds. Taste and adjust sweetness if you like.
- Whisk in chia seeds and set aside for 10 minutes. After 10 minutes, whisk again very well – whisking a second time prevents the chia seeds from clumping together and separating from the liquid!
- Cover with a lid and move to the refrigerator to set up overnight, or at least for a few hours. The longer the pudding sits the thicker it will be.