Recipe by: Kristi Roeder | @avocado_skillet | avocadoskillet.com
Photos by: Chelsea Chorpenning
Instructions:
- Mix the chia seeds, pumpkin puree, syrup, pumpkin pie spice, vanilla extract, and milk in a serving glass or a mason jar until fully combined. Cover and refrigerate. After 10 minutes, stir to prevent clumping. Refrigerate until the chia seeds absorb the liquid and take on a gel-like texture, at least 1 hour or up to overnight.
- Top with whipped cream, pecans, and ground cinnamon. Add a cinnamon stick, and relish the fact that you’re eating pudding for breakfast.
Recipe from The Phone Eats First by Allyson Reedy. Rizzoli International 2025. Photography by Chelsea Chorpenning.
