Pumpkin Pie Chia Porridge with Maple Rosemary Crunch | SheenaScott.comIt’s fall and that means pumpkin spice flavored everything. Wouldn’t it be great though if all this pumpkin spice craziness actually included some good old, real life pumpkin? That’s right, you’re pumpkin spice [fill in the blank] likely contains spices commonly added to pumpkin pie (if you’re lucky) along with some yummy orange coloring, but no pumpkin in sight. It’s a shame too because pumpkin is a pretty sweet addition to any diet.

This porridge recipe indulges that pumpkin spice craving, with plenty of real, honest-to-goodness pumpkin, a little sweetness and a seriously delicious, crunchy topping. It is deceptively simple to make even on a weekday, but feels special enough for Sunday morning.

Make the Maple Rosemary Crunch on its own and you have yourself a sweet and healthy snack or quick dessert. While the recipe makes more than you need to top your porridge, I think you will welcome the leftovers.

Pumpkin Pie Chia Porridge with Maple Rosemary Crunch | SheenaScott.comPumpkin Pie Chia Porridge with Maple Rosemary Crunch | SheenaScott.comPumpkin Pie Chia Porridge with Maple Rosemary Crunch | SheenaScott.com

Plumpkin Amazing!

Pumpkins get their vibrant hue from high levels of carotenoids. Carotenoid-rich foods have been shown to be protective against cancer, especially of the lung and heart disease. This along with its unique combination of B-vitamins and pectins help stabilize blood sugar, protecting against type-2 diabetes. Of all the winter squashes—including acorn, butternut, Hubbard and spaghetti—pumpkin was shown to be the most protective.[1]

Right now is the best time to pick up local organic sugar pumpkins. I recommend picking up a couple and trying your hand at roasting your own. It’s super simple and you’ll find the flavor much cleaner than canned. That being said, you can sub canned pumpkin puree in this recipe, just make sure it’s 100% pumpkin and not pumpkin pie mix.

If you pick up a fresh pumpkin, the tough skin allows for a fairly long storage life, up to six months if stored in a cool place away from excess moisture. Use this wonderful seasonal veg (although technically a fruit) in other ways than the usual Thanksgiving pie and you won’t be disappointed. Pumpkin is also quite tasty cut into chunks and roasted or added to soups and stews.

Pumpkin Pie Chia Porridge with Maple Rosemary Crunch | SheenaScott.comPumpkin Pie Chia Porridge with Maple Rosemary Crunch | SheenaScott.com

Hopefully you haven’t tired of all this pumpkin spice craziness. At least not until you’ve given this warming bowl of goodness a go. Enjoy!

Pumpkin Pie Chia Porridge with Maple Rosemary Crunch

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serving Size: Serves 2

Pumpkin Pie Chia Porridge with Maple Rosemary Crunch


    For the Maple Rosemary Crunch
  • ½ cup chopped walnuts
  • ½ cup pumpkin seeds
  • 1 tsp. poppy seeds
  • 1 Tbsp. sesame seeds
  • 1 tsp. minced fresh rosemary
  • ¼ tsp. salt
  • 1 Tbsp. maple syrup
  • For the porridge
  • 4 Tbsp. chia seeds
  • ½ cup pumpkin puree*
  • 1 cup + 2 Tbsp. nut milk (use full fat coconut milk for extra creaminess)
  • 1 tsp. pumpkin spice* or ½ tsp. cinnamon + ½ tsp. ginger +1/8 tsp. allspice + pinch of clove
  • 1 Tbsp. maple syrup
  • 2 pinches of salt


  1. Preheat the oven to 300 F. Line a baking sheet with parchment. Toss all the crunch ingredients in a small bowl, except for the maple syrup. Add the maple syrup and toss to coat.
  2. Spread in a single layer on the baking sheet and bake for about 20 minutes, until the mixture is fragrant and golden. Set aside to cool.
  3. Meanwhile combine all of the porridge ingredients in a small pot over medium-low heat. Whisk constantly for a couple minutes to keep the chia from clumping. Then stir every few minutes until heated through and thickened, about 10-15 minutes.
  4. Serve warm topped with the Maple Rosemary Crunch.


*To make pumpkin puree from scratch: Preheat the oven to 375. Cut your sugar pumpkin in half and scoop out the seeds and stringy bits. Rub the cut side with a little coconut oil and place on a rimmed baking sheet, cut side down. Roast until easily pierced with a sharp knife, about 45 minutes. Let cool. Remove the skin (it should slip off easily). Transfer the flesh to a high-speed blender or food processor and process until very smooth. Store in the fridge in an airtight container for up to a few days or freeze. *Make your own Pumpkin Spice Blend


[1] Murray, Michael and Pizzorno, Joseph. The Encyclopedia of Healing Foods. New York, Atria Books. 2005 p.235. Print

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