Chef Kyle’s Pumpkin Spice Chia Pudding

Hi friends! Hope you’re having a great afternoon. It’s been a wonderful week so far: a happy and euphoric blur, snuggling our newest family member as days blend into night. We’re hoping to head home from the hospital later today. Fingers crossed. 🙂 This week, I have some special posts going up while we’re getting settled. This pumpkin chia seed pudding recipe is courtesy of my brother Kyle. Many of you already know he’s an amazingly talented young chef.

Me and chef kyle

Kyle is currently working as the Chef de Cuisine at Canyon Ranch in Lenox, MA and has been in the culinary industry for seven years. He created the farm to table concept at the cafe at Canyon Ranch, and can often be found foraging, harvesting, and catching ingredients for each nightly special.

Harvesting veggies

Pumpkin harvest

He takes a lot of pride in sourcing local and organic food whenever possible, and manages to make healthy cuisine taste luscious and decadent. His food is INCREDIBLE, and I often text him for recipe inspiration or ideas… especially if he posts something on social media that we need to recreate. When he posted this pumpkin chia pudding, I knew I wanted to share it with you all. He kindly gave me the recipe 🙂

Pumpkin chia seed pudding for a healthy fall breakfast -


Pumpkin Spice Chia Seed Pudding

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A nutrient-dense and delicious pumpkin breakfast for fall

  • Author: Chef Kyle


  • 4 cups unsweetened vanilla almond milk
  • 1 cup chia seeds
  • 1 tbsp vanilla extract
  • 1 tsp nutmeg
  • 1 tbsp cinnamon
  • 2 tbsp honey
  • 2 tbsp maple syrup
  • 4 oz pumpkin puree
  • Optional: microgreens, orange zest and Canyon Ranch’s famous pumpkin crunch


  1. Mix all ingredients except pumpkin and allow to set until thick (at least 1 hour).
  2. Mix in 4 oz pumpkin puree and let sit to absorb the pudding.
  3. Mix before serving and season to taste (if it needs more sweetness or a touch of salt).
  4. Serve 3 ounces in a dish and garnish with 1 tablespoon of Canyon Ranch’s famous pumpkin crunch, orange zest peel and microgreens.


Here’s Canyon Ranch’s Pumpkin Crunch!

Hope you love it!! <3

Are you a chia pudding fan? What’s your favorite variation?



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  1. Erin @ Her Heartland Soul on October 28, 2015 at 5:10 pm

    This sounds wonderful!!

  2. Julia @ Lord Still Loves Me on October 28, 2015 at 6:39 pm

    Kyle has some incredible tattoos! I love the detailing on them. I know this has nothing to do with this blog post, but they all stuck out to me. I love that you’re having guest posters all week!

  3. Janelle @ Wholly Healthy on October 28, 2015 at 11:41 pm

    The garnish makes it look amazing!

  4. haley @cupcakes and sunshine on October 29, 2015 at 3:46 am

    ooooh yum! I will definitely have to give this a try!!

  5. Jess on October 29, 2015 at 4:14 am

    There’s no pumpkin in it? So the pumpkin flavor is just from the spices? Sounds delicious- I love chia pudding!

    • alicia on October 29, 2015 at 11:26 am

      It didn’t list it in the ingredients but in the directions it says to stir in pumpkin puree 🙂

  6. Megan @ Skinny Fitalicious on October 29, 2015 at 7:40 am

    I love the garnish on this. Very fancy and unexpected, but I love it. Hope you get to go home today!

  7. Abbey on October 29, 2015 at 8:20 am

    This looks delicious and so fancy — love it! I also love your top in the first picture. Can you share the details?? Congratulations on Baby P!

  8. Jackie on October 29, 2015 at 11:06 am

    Delish! Thanks for sharing this recipe. I ended up making it last night after seeing the post and enjoyed it this morning as a late breakfast/early lunch after my green smoothie. I sliced banana on top of mine 🙂 Great fall breakfast!

  9. Lucie on October 30, 2015 at 2:10 am

    Oh yum! I love chia pudding and I’ve been obsessed with pumpkin spice lately so this is a perfect recipe for my cravings! Thank you!

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