Pumpkin Spice Chia Pudding Parfaits

Ingredients

• 1/2 cup raw pecans
• 4 tbsp coconut sugar (or sub maple syrup)
• 1 1/2 cups organic pumpkin puree
• 1 1/2 cups almond milk
• 1 tsp pumpkin pie spice
• 1 tsp ceylon cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp nutmeg
• 1 tbsp alcohol free vanilla extract
• Pinch of celtic salt
• 1/4 cup chia seeds

• Pomegranate seeds
• Candied pecans
• Blackberries

Instructions

1. Heat a small skillet over medium heat. Add pecans and toast until golden brown, about 4-5 minutes.
2. Add pecans, sugar, pumpkin, milk, and spices to a blender. Process until smooth, about a minute.
3. Transfer to a medium sized bowl.
4. Add in chia seeds and whisk until incorporated.
5. To set, pop into the freezer after mixing it and check on it every 10 minutes, stirring until it reaches a good pudding texture.
6. It should last covered in the fridge for about a week.

7. To make the parfait, layer in a jar the pumpkin spice chia pudding, and top with desired fruit, chopped nuts, etc. I used pomegranate seeds, my candied pecan recipe and sliced blackberries.