Ingredients
- 1/4 cup chia seeds
- 1/2 teaspoon pumpkin pie spice plus additional for garnish
- 1/4 cup pure canned pumpkin
- 1 tablespoon + 1/2 teaspoon pure maple syrup divided, or to taste
- 1 cup 1% milk
- 2 tablespoons pecans roughly chopped
Instructions
- In a medium bowl, stir together the chia seeds, pumpkin pie spice, canned pumpkin, and 1 tablespoon of the maple syrup. Pour in the milk and whisk together until well mixed. At this point, you can add more maple syrup if it's not sweet enough for you.
- Divide the pudding between 2 glasses, and refrigerate overnight.
- To serve: Place the pecans into a small bowl and add the remaining 1/2 teaspoon maple syrup. Use your fingers to stir around the pecans and make sure they get evenly coated in the syrup.
- Pour the pecans on a small plate and microwave until the syrup feels very sticky, and the pecans smell nutty, just about 1 minute. Let cool for 3-4 minutes, or until the maple syrup has hardened.
- Divide the pecans on top of the cups, sprinkle with a pinch of pumpkin pie spice, and DEVOUR.
