Pumpkin pie pudding makes for a quick and easy make-ahead meal. Serve along side cooked chia for a well rounded breakfast (or dessert or snack).
This recipe is very easy to make. Starting with a can of plain pumpkin in a pan and add a splash of water or milk. Add two eggs and cook gently over medium-low heat for 5 minutes. Stir in 1 tsp of cinnamon (or pie spice) and cook for 5 minutes more. Take the pan off the heat and let it cool.
I prepared each serving by placing ½-cup of the pumpkin mixture in individual cups (glass jam jars with a lid). I added 3 Tbs of chia (measured), 1/4 cup of hot water (or almond milk). I stirred in ½ tsp of maple syrup (measured) per serving and let it stand.
With the lidded jar, it makes for an easy grab-and-go each morning.