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Pumpkin Chia "pudding" for breakfast

Pumpkin Chia "pudding" for breakfast

Overnight Pumpkin Chia "Pudding" 

I am always excited for pumpkin season! I can eat just about anything with pumpkin flavor. This recipe is for a chia seed “pudding,” that is seasoned with pumpkin and pumpkin pie spice. If you don’t have pumpkin pie spice, you can make your own with ground ginger, ground cinnamon, ground nutmeg, ground cloves and ground all spice. Here is a recipe: DIY Pumpkin Pie Spice from Betty Crocker.

Each serving has approximately 2 Tbsp of chia seed in it. If you have not had chia seed before, you may want to start off with 1 Tbsp at a time to see how well you digest it. Eating too much at one time may cause gas/bloating afterward. Don’t let that keep you from eating them! Chia seed is very good for you, as 2 Tbsp contain around 8gm of fiber and 4gm of protein!


  • 1/2 c canned 100% pumpkin (I prefer organic)
  • 1/2 banana, mashed
  • 1 c vanilla, unsweetened almond milk
  • 1/4 c chia seed
  • 1/4 c gluten free granola (or oatmeal)
  • 3 tsp. agave nectar or honey
  • 1/8 tsp. pumpkin pie spice
  • 1 tsp. maple syrup
  • 1 tbsp. additional granola


  1. Mix mashed banana with canned pumpkin and pumpkin pie spice. 
  2. Put almond milk, granola, agave nectar, and chia seed into a mixing bowl and stir. Then mix in pumpkin/banana mixture well until all blended. 
  3. Pour mixture into tall glass or 2 small bowls and place in refrigerator for at least 3 hours or overnight. 
  4. Sprinkle Tbsp of granola on top and drizzle with maple syrup just before eating.