Total Time: 10 minutes
Serves: 4

INGREDIENTS:
1 cup unsweetened almond milk
1/2 cup unsweetened, full­ fat coconut milk
3/4 cup pumpkin puree
4 pitted dates
1 1/4 teaspoons pumpkin pie spice 
1/8 teaspoon Pink Himalayan sea salt
1/3 cup chia seeds 
Pumpkin seeds, shredded coconut, or pecans for serving
**Optional coconut cream topping

DIRECTIONS:

1. Place the almond milk, coconut milk, pumpkin puree, dates, pumpkin pie spice, and salt in a
blender. Blend on high until smooth, about 30 seconds.
2. Remove the lid and stir in the chia seeds by hand. Use a rubber spatula to divide the mixture up between 4 pintsized
mason jars. Cover the jars and refrigerate them overnight.
3. To serve, top with pumpkin seeds, shredded coconut, or pecans and optional coconut cream.