Pumpkin Chia Seed Pudding

Ingredients

• 240 ml Pumpkin puree, unsweetened
• 120 ml Chia seeds
• 1 tsp Cinnamon, ground
• 350 ml Milk
• 1 tsp Erythritol

Method

1. In a medium bowl, combine milk, pumpkin puree, cinnamon, salt, and the erythritol. Use a whisk to stir ingredients until mixture is smooth and has an even consistency.
2. Add the chia seeds to the bowl and mix again to incorporate the seeds.
3. Cover and chill for 4 hours or until set.Top with whipped cream, fresh fruit, a sprinkle of cinnamon or chopped nuts. Leftovers can be stored in fridge for 3-4 days.