Ingredients:

  • 1 cup (245 g) pumpkin puree, unsweetened
  • 3 tbsp (45 ml) pure maple syrup
  • 1 tsp (5 g) pumpkin pie spice
  • 1 tsp (5 ml) vanilla extract
  • 1/4 tsp (1.5 g) sea salt
  • 1/2 cup (120 g) plain non-fat Greek yogurt
  • 2 tbsp (24 g) chia seeds
  • 2 tbsp (30 ml) unsweetened almond milk

Instructions:

  1. Add the pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and sea salt to a high-speed blender. Blend on high for 30 seconds until completely smooth.
  2. Add the Greek yogurt and almond milk to the blender. Pulse until fully combined.
  3. Add the chia seeds and blend on low for 10 seconds. Stop once the seeds are mixed in but not pulverized.
  4. Scoop the mixture evenly into four small glass ramekins or mason jars. Tap the containers gently on the counter to release air bubbles.
  5. Cover with lids or plastic wrap and refrigerate for at least 4 hours, or overnight, until firm and chilled.