Pumpkin Spice Latte Chia Pudding

I associate the month of October with everything fall and pumpkin.  Living in Upstate, NY it’s kind of hard not to.  The fall foliage changes to brilliant colors of red and orange and apple orchards and pumpkin fields are abundant to pick from.  

I mentioned before that I am not much of a pumpkin spice latte girl but I do enjoy the overall flavors of pumpkin spice.  I like flavor of pumpkin whether it be savory on pizza or sweet in a chocolate chip pumpkin bar.  I do also enjoy the combination of coffee and pumpkin but it has truly been some time since I have combined the two – that is until two packages arrived on my doorstep earlier this month. 
Pumpkin Spice Latte Chia Pudding - gluten free, dairy free, vegan and packed with soy free plant protein.

After arriving home from my trip to Vegas (which I thanked my lucky stars that I made it home at all), I was greeted with several packages on my door step.  One was a bottle of Nuzest Creamy Cappuccino Protein Powder and the other was a very sweet “Pour it Forward” box from Good Karma.  

It contained personalized lunch pals for my children, a mini muffin tin, glass to-go containers and a mason jar along with a few other recipes and ideas on how to use their allergy friendly yogurt and flax milk.  After a rough trip home from Vegas, it was just the positive little package I needed. 

The combination of the two packages also sparked a recipe idea – combine the Good Karma allergy friendly flax milk with the allergy friendly Nuzest Cappuccino protein powder and chia seeds to make a pudding…and add some spiced up pumpkin puree for good measure! 😉 

You might also like:  Avocadough: Guilt Free Tasty Treats {+ Giveaway}

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Pumpkin Spice Latte Chia Pudding



  • 1 cup Good Karma Flax Milk
  • 1/3 cup chia seeds (I used black but use white, if possible- it just looks better when they get stuck in your teeth)
  • 1 20g scoop Nuzest Creamy Cappuccino Protein Powder 
  • 1 cup pumpkin puree
  • 1 tsp maple extract
  • 2 tbsp organic maple syrup
  • 1 tsp pumpkin spice 
  • dairy free whipped topping
  • chopped pecans


  1. In a tall mason jar, mix milk, chia seeds and protein powder until well combined. 
  2. Seal the lid tight and shake vigorously. 
  3. Place in refrigerator overnight. 
  4. Mix together pumpkin puree with extract, syrup and spice then divide into two small mason jars. 
  5. Even divide and layer with previously made chia pudding.
  6. Top with dairy free whipped topping and nuts if desired. 

One more thing that Good Karma gifted me with was a $1/$1 code to share with my readers! It gives you $1 off Good Karma Flax Milk and once you download the coupon, Good Karma will donate $1 to organizations like FARE and their Teal Pumpkin Project!  

Save $1 on Good Karma Flax Milk

It’s their way of “pouring it forward” and helping others who need allergy friendly foods :) 

Welcome back to our weekly Foodie Friday link up! I’m linking up with Farrah from Fairyburger and Esther from Chocolate Runner Girl.  Also, make sure you hop around to check out all the amazing recipes in this link up and feel free to add your recipes as well!

You might also like:  Light and Healthy Sautéed Broccolini & Mushrooms

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!


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