Pumpkin Pie Chia Pudding

breakfast recipes Nov 22, 2019

Thanksgiving is just around the corner, and I’ve been looking forward to all of my favorite holiday meals for QUITE some time now. But why limit ourselves to enjoying these annual recipes just one day a year when the festivities can be drawn out to any old morning?

Luckily I have this simple Pumpkin Pie Chia Pudding to get me into the spirit even at breakfast. Yet, as I discussed in my PB&J Maca Overnight Oats post,

I rarely have time for time-consuming morning meals during the week. So I rely on quick, prepped ahead recipes to make my morning a breeze. And it truly can’t get simpler than chia pudding!

Beyond their ease, I adore chia seeds for the numerous health benefits they bring to the table. I break down everything you need to know and provide 4 additional recipes in my Superfoods 101 E-Book! Click to download the free guide now. 

Pumpkin likewise brings tons of nutrition thanks to its high level of vitamins and minerals (such as vitamin A and potassium), antioxidants and fiber. Together, these help reduce the risk of chronic disease, boost immunity, lower your risk of cancer and promote heart, eye and skin health. For more pumpkin-packed recipes, check out my Pumpkin Pie Energy Balls and Golden Pumpkin Spice Latte.

Add both of these ingredients together with your spices and nut milk of choice, and you’ll have a festive and nutritious breakfast waiting for you in the morning. I recommend topping it all off with a little yogurt and chopped nuts for even more texture and creaminess.

This superfood and flavor-packed breakfast will most definitely get you into the holiday spirit any day of the week  .


 YIELDS1 Serving
  •  ¼ cup + 1 tbsp chia seeds
  •  ½ cup pumpkin purée
  •  1 cup nut milk
  •  1 tsp pumpkin pie spice
  •  1 tbsp maple syrup
  •  pinch of salt
  •  coconut yogurt, chopped pecans & cinnamon for topping
1. Add pumpkin purée, nut milk and pumpkin pie spice to a bowl. Whisk to dissolve completely.
2. Add chia seeds, maple syrup and salt.
3. Mix well, and pour into a mason jar or air-tight container.
4. Allow to sit in the fridge overnight or for at least 4 hours.
5. Top with coconut yogurt, chopped pecans and a sprinkle of cinnamon. Enjoy!

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