Vegan Pumpkin Chia Pudding

In a small Mason jar (or a small glass), add chia seeds, 2 tablespoons of pumpkin puree, maple syrup, pumpkin pie spice, and nondairy milk. Stir until combined. Tighten lid (or cover with plastic wrap). Place chia pudding in the fridge for at least 2 hours, preferably overnight.

When done, transfer 2/3 of the pudding into another jar. Add remaining 1 tablespoon pumpkin puree, and add the rest of the pudding on top. This way it will look prettier and absolutely pumpkin-y.

Before serving, add pumpkin seeds on top.