4tablespoonspumpkin purée (not pumpkin pie filling)
1/4teaspoonpure vanilla extract
1/2teaspoonpure maple syrup
1/8teaspoonpumpkin pie spice
Add all ingredients to a bowl and whisk together.
Either cover the bowl or transfer into sealed containers (such as one larger or 2 smaller mason jars) and refrigerate for at least 3-4 hours. I prefer to refrigerate overnight.
Before serving, give the pudding a quick stir.
The pumpkin spice is fairly subtle in here... I didn't want it to be overpowering. With that said, feel free to double it if you would like the taste to be stronger. I also didn't make it too sweet. Add more sweetener if you wish.