Overnight chia pudding mixed with pumpkin puree and pumpkin pie spice then sweetened with maple syrup. This creamy easy to make overnight pumpkin pie chia pudding is delicious and great for using leftover pumpkin puree.
Thanksgiving was so nice and relaxing. It was all about the food, and of course, the days off. To be honest, I seriously overindulged in brownies, pumpkin pie, and apple pear pie. Like, dessert for breakfast kind of indulgence.
And with days of eating, we still have leftovers tightly packed into our fridge. I even froze some turkey so that it would last longer.
It’s not like we even bought a giant turkey. It’s one of the smaller ones, about 8 pounds, but we still have a ton of leftovers. That and mashed potatoes.
But I don’t mind because I love Thanksgiving leftovers. It’s when you can get creative with your food.
Today, though, we’re talking about overnight chia pudding.
If you’re like me, you probably try to buy things when they’re on sale. And sometimes, that comes in bulk. Or maybe an oversize can, like pumpkin puree. Most of the time, unless you’re making pumpkin pie, you’re not going to use a lot of pumpkin puree to make what you’re making. Which means that when you have a giant can of pumpkin puree, you’re going to have a ton of leftovers.
Since it’s right after Thanksgiving, I wanted something on the light side. At least for this week until it’s officially December and then it’s all about the freshly baked cookies and warm hot chocolates.
