A note about the ingredients, coconut milk is actual coconut milk, it's not the sweetened coconut creme you'd find in the mixed drink/cocktail supply area. It's located in the grocery aisle, often near Latin Foods or Asian foods.
The pumpkin puree is plain puree, not pumpkin pie filling (which is runny). If you're concerned that you family members might not be as excited as you are about eating chia seeds, you can use White Chia seeds, which blend in perfectly.
2 c. Coconut Milk
1 c. Pumpkin Puree
6-8 Medjol Dates, pitted
1/3 c. Chia Seeds
1 pinch sea salt
1/4 tsp vanilla extract
1/4 tsp Pumpkin Pie Spice
Fresh Fig Slices (Optional)
Coconut Whipped Cream
In a blender or in a quart mason jar (bullet-style) combine coconut milk, pumpkin puree, dates, sea salt, vanilla extract and pumpkin pie spice. Whip for a minute to blend.
If using the blender transfer the mixture to a jar (quart size) and add the Chia seeds, stir well. Cover and refrigerate overnight.
If using the quart jar, just remove the blender blade and add the Chia seeds, stirring well. Refrigerate overnight.
When you're ready to serve, layer the dessert in a 1/2 pint jar with a layer of pumpkin mousse, a layer of coconut whipped cream, a dash of pumpkin pie spice, the repeat the layers, adding in slices of fresh fig (if desired). It creates an elegant looking delicious no-guilt dessert.