PUMPKIN PUDDING

by Janna Breslin

INGREDIENTS

1 cup almond milk

½ cup pumpkin puree

2 tablespoons maple syrup

½ cup coconut milk

½ teaspoon cinnamon powder

½ teaspoon vanilla extract

¼ teaspoon ginger, grated

¼ cup chia seeds

DIRECTIONS

In a bowl, mix almond milk with coconut milk, pumpkin puree, cinnamon, maple syrup, vanilla, ginger and chia seeds. Stir and leave aside for 20 minutes. Divide into 4 glasses. Cover and keep in the fridge for 1 hour.

NUTRITIONAL VALUE

Fat: 10 g

Carbs: 48 g

Protein: 9 g

Total Calories:  298 Calories

 

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