Chia seeds: 30g (3 tbsp), Unsweetened soya milk: 120ml (1/2 cup), Pumpkin puree: 60g (1/4 cup), Greek yogurt: 60g (1/4 cup), Maple syrup: 10ml (2 tsp), Vanilla extract: 2ml (1/2 tsp), Pumpkin pie spice: 3g (3/4 tsp), Pecans: 10g (2 tsp, chopped), Dried cranberries: 5g (1 tsp)
1. In a bowl or jar, combine 30g chia seeds, 120ml soyamilk, 60g pumpkin puree, 60g Greek yogurt, 10ml maple syrup, 2ml vanilla extract, and 3g pumpkin pie spice. Stir well to combine. 2. Cover and refrigerate overnight or for at least 4 hours. 3. In the morning, stir the pudding and add a splash of almond milk if it’s too thick. 4. Top with 10g chopped pecans and 5g dried cranberries before serving.
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