Recipe courtesy of lowcarbyum.com
Enjoy the taste of delicious pumpkin pie without the work or the sugar!
1 ½ cup coconut milk or unsweetened almond milk
¾ cup pumpkin puree
12 drops stevia or 3 tablespoons sugar substitute (ie. Erythritol, monk fruit extract)
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon ginger or allspice
¼ teaspoon nutmeg
⅛ teaspoon cloves
¼ cup chia seeds
• Whisk together milk, pumpkin, vanilla, and spices – taste and add more spices/sweetener if desired.
• Stir in chia seeds.
• Pour into 4 ramekin dishes and allow to chill in refrigerator for a couple of hours or overnight.
Makes 4 servings. If using coconut milk count each pudding as 4 fats and scant restricted vegetable.
If using almond milk count each pudding as ¼ dairy, 1 fat and scant restricted vegetable.