Pumpkin Chia Pudding

Stir together chia seeds, milk, pumpkin, maple syrup, almond butter, pumpkin pie spice and vanilla (if using) in a bowl. 2. Let mixture soak for 5 minutes. Give it another stir to break up any clumps and divide mixture evenly between three containers. 3. Cover and refrigerate for at least 3 hours or overnight. You’ll want to wait until you’re ready to serve the chia pudding before adding your toppings. 4. When you're ready to enjoy, top chia pudding with coconut whipped cream, and a sprinkle of cinnamon. You can also add granola, chopped pecans and /or an extra drizzle of almond butter. 5. Store leftovers in an air-tight container in the fridge for up to 4-5 days.