Easy Vegan Pumpkin Chia Pudding for the Holidays In 3 Steps + Boosts Digestion

Too lazy to make a whole pumpkin pie this year? Perhaps you want a healthier, lighter alternative or something that aids digestion to add to the end of your meal? Try this easy chia pudding! The pumpkin puree makes this recipe irresistibly creamy and rich. To make, simply combine:

- 2/3 Cup Pumpkin Puree
- 1 Cup almond, coconut or any vegan milk (I make my own with this recipe)
- 1/4 to 1/3 cup chia seeds (1/3 cup for a thicker pudding)
- Coconut Sugar or Stevia to Taste

Optional: Pumpkin Spice or Cinnamon to Sprinkle on Top
Optional Topping Ideas: Ground Pistachio, Flax or Pumpkin Seeds, Raisins, Rose Petals

Step 1: Combine your pumpkin puree, sugar or stevia, almond milk and seeds in the bowl you'll serve your desert from and stir these ingredients together.

Step 2: Let your pudding thicken for about 15 minutes

Step 3: Top with your delicious toppings and serve. I are all my nuts and raisins (oops!) so mine is topped with brown coconut sugar and delicate rose petals. The rose petals give it a middle eastern look and flavor.

Tip: Adding ginger, clove, nutmeg, or marshmallow root powder will boost this pudding's digestive-boosting powers.

This is a simple light desert that's easy to make and loaded with protein, omegas, vitamins and minerals. I've packed this in my tiffin lunch box and enjoyed it for lunch on the go more than once. You could even prepare it pretty much immediately before serving at a holiday gathering.

With all the chopping and baking and harder cooking going on for the holidays it's nice to have something that's easy on your body to digest, nourishing, and easy as hell to make!

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