Pumpkin Pie Pudding

Pudding pudding pudding..it seems thats whats been on my mind lately or in my bowl..bare with me..its worth it :)

Breakfast this morning was something shy away from glorious. I said shy since all it really needed was a slice of buttery crust and then we would be golden. Yes, I am vegan but still I remember that childhood flavor!

{Pumpkin Pie Chia Pudding with Kabocha Squash}

Everytime I think I have this revolutionary recipe...its already done. So to make things more simple I followed this recipe so you all can make it almost exactly so. I did add a few extras that were a must in my recipe...coconut milk, stevia, pumpkin pie spice mix, vanilla extract and no protein powder. My layering ingredients/toppings of choice - raw almonds, raisins and one sea salted coconut oil roasted kabocha squash. Really took the place of a buttery salty crust!!

The best part is that I made this overnight and it took about four minutes to assemble..since I had leftover squash in the fridge. The toppings are endless..I'm thinking crumbled vegan brownie bits would take this from breakfast worthy to an dessert for sure...or still breakfast worthy ;)