Pumpkin-Pie for Breakfast? Yes Please!


I'm loving all the photos you've been sharing on IG of your Eat to Treat recipes – keep those tags coming!

There’s one recipe in particular that so many of you are loving. I keep seeing it pop up on my feed, so I want to share it here in case you haven’t seen it yet!

It’s a vitamin A–packed breakfast that mixes in the seasonal flavors I just can’t get enough of right now. Plus, it's perfect for preparing in advance, especially if you have family or friends coming into town for the holiday.


Gluten-Free –  Grain-Free – Dairy-Free – Sugar-Free – Nightshade-Free  – Egg-Free

Prep time: 1 hour โ–  Total time: 1 hour

Serves: 1


4 tablespoons chia seeds 

1 cup unsweetened almond or coconut milk 

1 ⁄4 cup pumpkin puree 

1 ⁄4 cup unsweetened plain dairy-free yogurt 

1 ⁄4 teaspoon vanilla extract 

1 ⁄2 teaspoon ground cinnamon or pumpkin pie spice 

Pinch of salt 

Optional toppings: nut butter, coconut  akes, cacao bits 


  1. In a container with a lid, whisk together the chia seeds, milk, pumpkin, yogurt, vanilla, cinnamon, and salt until smooth. 
  2. Cover the container and refrigerate for at least 1 hour and up to overnight. 

Add toppings, if using, and enjoy!

This one is seriously so easy and such a fun way to bring a little healthy festivity to your day ๐Ÿงก