Description

This dessert is a healthy and delicious treat. It is the perfect way to satisfy your pumpkin pie craving without making a huge pie.

Ingredients

Units Scale

For pecan topping:
1/2 cup raw, unsalted pecans (or nut of choice), roughly chopped
1/2 cup steel cut oats (use the gluten-free variety if desired for a gluten-free recipe)
2 teaspoons grade A real maple syrup
3 teaspoons melted extra virgin coconut oil
1 teaspoon cinnamon
Pinch sea salt
For pudding:
1 cup pumpkin puree, homemade, or canned
1 cup lightly sweetened almond milk, or milk of choice
1 teaspoon vanilla
1 tablespoon + 2 teaspoons grade A real maple syrup, or to taste
2 to 3 teaspoons pumpkin pie spice
Pinch sea salt
3 tablespoons chia seeds

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Instructions

For the pecan topping:
Preheat the oven to 400 degrees. Line a small rimmed baking sheet with parchment paper.
Mix the pecans, oats, 2 teaspoons maple syrup, coconut oil, cinnamon, and sea salt together on the baking sheet. Spread out evenly.
Cook the topping for 10 to 12 minutes, stirring at the 5 minute mark. Once slightly browned and crispy remove from oven and set aside. *
For the pudding:
In a medium-sized mixing bowl combine the pumpkin puree, almond milk, vanilla, maple syrup, pumpkin pie spice, sea salt, and chia seeds. Mix until combined.
Cover and put in the refrigerator for at least 1 hour to allow the chia seeds to expand to create a pudding-like consistency.**
When ready to serve, remove the pudding from the refrigerator and stir to make sure everything is combined. Spoon the pudding into small glasses or bowls. Top with the pecan topping and serve immediately.

Notes

The cook and prep time does not include the inactive time the pudding is setting in the refrigerator.
*The pecan topping can be made up to 1 to 2 days ahead of time and stored in an airtight container at room temperature. It is best eaten within 1 day for the most crunch.
**The pudding can be made up to 48 hours in advance.