Low Carb Pumpkin Pie Chia Pudding

Source: Adapted from www.grassfedgirl.com (Keto Pumpkin Chia Pudding)

Ingredients

1 can
full-fat coconut milk (13.5 oz can, room temperature)
1 can
pumpkin puree (15 oz can)
20 drops
monk fruit sweetener
1⁄2 cup
chia seeds
1⁄2 cup
water
1 teaspoon
vanilla extract
2 teaspoons
cinnamon
1⁄4 teaspoon
ginger
1⁄4 teaspoon
cloves
1⁄4 teaspoon
nutmeg
1⁄2 teaspoon
allspice
1⁄4 teaspoon
salt
 
whipped cream or coconut cream for topping (optional)
Yields:
Servings

Instructions

In a large bowl, whisk together the pumpkin and coconut milk until smooth. Add the rest of the ingredients and stir until well combined.

Let sit in the refrigerator to gel for about an hour or overnight.

Serve in individual ramekins or 1/2 cup jars. Top with whipped cream or coconut cream if desired.

Note: You may substitute 3 teaspoons of Pumpkin Pie Spice Blend for all of the listed powdered spices.