Pumpkin Pie Breakfast Pudding

This recipe is the unicorn of breakfast recipes...healthy, filling, easy to make and tastes like a big slice of pie! We make it the night before, put it into jars or bowls so we can pull it out of the fridge and ta-da breakfast is served.  Even if you make it in the morning it only takes a few minutes to make...we are all about easy on weekday mornings around here.  This would also make an excellent dessert at a holiday gathering...bonus it's dairy-free, gluten-free and can be nut-free.

Pumpkin Pie Breakfast Pudding

Ingredients:

1 cup Pumpkin puree
1/2 cup raw Cashews (or unsalted, shelled pumpkin seeds)
1/4 cup Chia Seed
1 tsp Pie Spice (cinnamon, ginger, nutmeg, cloves)
1 cup full fat Coconut Milk (you can use low-fat coconut milk but it will be a little less creamy)
1/3-1/2 cup pure Maple Syrup (depending how sweet you like it)
Berries and nuts or seeds to top it with (optional)

Blend all of the ingredients (except toppings) in a blender or food processor till smooth. Store in an airtight container in the fridge. Serve cold or warm.