Pumpkin Chia Pudding

Delicious breakfast pudding. Tastes like pumpkin pie!


Serves 4


1 1/2 cups filtered water
4 tablespoons chia seeds
5 fresh dates pitted
1 cup roasted pumpkin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 cup granola (optional)
1/8 teaspoon ground allspice


  • Cut pumpkin in half, remove seeds, place on an oiled sheet pan, and roast cut-side down at 350 degrees, for 45 minutes (or until the pumpkin is soft when pricked with a fork. When cool to the touch, scoop out the flesh and store in fridge until ready to use. (Canned fresh pumpkin may be substituted.)
  • Place water in high-speed blender and sprinkle chia seeds on top. Allow seeds to soak for 15 minutes.
  • Add pumpkin, dates, clove cinnamon, and allspice and blend until well mixed and creamy
  • Remove from fridge, place in serving bowls and if desired sprinkle wih a little granola, or some chopped nuts. Enjoy!


  • Allow mixture to cool in fridge. I usually make at night so it's ready in the morning.

Recipe Search

Include Ingredients:

Exclude Ingredients: