Ingredients:
1 cup milk of choice
1/2 cup pumpkin puree not pumpkin pie filling
1-2 tablespoons maple syrup or to taste
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
1/4 cup chia seeds
Directions:
In a medium bowl, combine milk, pumpkin puree, pumpkin pie spice, salt, and maple syrup. Use a whisk to stir ingredients until mixture is smooth and has an even consistency. Add the chia seeds to the bowl and mix again to incorporate the seeds. Cover and chill for 4 hours or until set. Enjoy cold. Top with whipped cream, fresh fruit, a sprinkle of cinnamon, chopped nuts or pepitas. Leftovers can be stored in fridge for 3-4 days.
Makes 2 servings. Print pumpkin and chocolate chia pudding recipe cards and share with a friend!
Recipe Source: Lisa Fligor personal recipe (and made in Tahoe Forest Cooking Club)
Appointment Scheduling: 
Tahoe Forest Health System
Health System Mailing Address