A creamy pumpkin pie pudding made with chia seeds, coconut milk and spices.
Add all ingredients to blender and blend on high for 30-60 seconds.
Mixture will thicken rapidly as chia seeds expand. If mixture is too thick to blend, add an extra 1/4 cup water.
Transfer to container or jar and let chill in refrigerator for about an hour.
Top with whipped cream (and crushed graham crackers if you're feeling fancy) and enjoy!
Store in fridge for up to 3 days, or freezer for a few months. If frozen, let thaw completely before enjoying.