Pumpkin Spiced Latte Chia Seed Pudding

On a damp, raining fall day, there’s no better way to warm the soul then to spend it cooking and baking with fall fresh apples, pumpkins and squash . I spent the better part my Saturday roasting a few sugar pumpkins, then pureeing it using an immersion blender to make soups, muffins and scones. Had a little leftover so tried adding it to a chia seed pudding in place of fruit for a fall twist on one of my favourite breakfasts.


Prep Time: 5 minutes          Ready In: overnight          Serves: 1


  • 1/4 cup almond milk
  • 1/4 cup greek yogurt
  •  tbsp chia seeds
  • 2 tbsp pumpkin puree
  • 1/2 tsp pumpkin pie spice
  • 1 tsp instant coffee
  • 2 tsp boiled water
  • 1 tbsp pecans or pumpkin seeds, optional


  1. Combine milk, yogurt, seeds, puree and spice in a small mason jar
  2. Make instant coffee with 1-2 tsp of hot water and then add to mason jar (if you don’t like a strong coffee flavour, use 1/2 tsp of instant coffee)
  3. Refrigerate overnight
  4. Serve with pecans or pumpkin seeds if desired

About Carol Marie

Student of Life. Elementary Teacher. Food lover. Avid Outdoors Woman. Proud Newfie. Animal Lover. Yogi. Musician. View all posts by Carol Marie

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