Healthy vegan pumpkin pudding

Ingredients:

1. 1 cup of almond milk
2. 3 tablespoons of pumpkin puree (make sure the puree is not canned)
3. 2 tablespoons of chia seeds
4. 1 teaspoon of cinnamon
5. 1 teaspoon of shredded ginger
6. 1 cinnamon stick
7. 1 cardimom clove
8. 1 tablespoon of brown sugar
9. 8 tablespoons of pecans
10. 1 tablespoon of cornstarch

Instructions:

1. In a saucepan on a medium flame, cook the milk, cornstarch, and spices together for five to seven mineuts, mix well, don’t burn the milk and the spices.
2. In the meanwhile roast the nuts until they are brown on both sides, don’t burn them.
3. In a food processer blend the nuts until you have a fine puree.
4. Let the cooked milk cool for about a minuet or two in the fridge, but first take out the cinnamon stick and cardimom cloves from the spiced milk.
5. Add the pumkin puree, pecan butter, chia seeds, brown sugar, and cooked milk to the blender and blend until you have a pudding like texture.
6. Put the pudding mixture in a bowl.
7. Put the pudding in the fridge for four to six hours or until you have a pudding.
8. Serve to individual cute bowls and relish.