Pumpkin Chia Pudding
Pumpkin Chia Pudding is a thick and creamy breakfast with all the cozy fall flavors. It’s fantastic for meal prep with 37 grams of protein, 10 grams of fiber, and requires just a few minutes of hands-on prep time.
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Reasons You’ll Love This Recipe
- High Protein – With 37g of protein per serving, this chia pudding keeps you full and satisfied all morning long.
- Fiber-Packed – 10g of fiber from the chia seeds means steady energy without the mid-morning crash, plus it’s great for your gut health!
- Make-Ahead Magic – Mix it up at night and breakfast is ready and waiting for you by morning.
- Tastes Like Fall – Pumpkin puree and warm pumpkin pie spice make this taste like a treat — a breakfast you’ll actually look forward to eating!
- No Cooking Required – Just stir, chill, and enjoy. We love a low maintenance prep recipe!
Ingredients and Substitutions
For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.
- Milk – Use whatever milk you have on hand, dairy or non-dairy both work great here.
- Vanilla Greek Yogurt – Adds extra protein and creaminess. I like to use a zero added sugar vanilla Greek yogurt here, but you can also use plain Greek yogurt with your preferred sweetener.
- Pumpkin Puree – Make sure to grab plain pumpkin puree, not pumpkin pie filling, which has added sugar and spices already mixed in.
- Vanilla Protein Powder – I use Clean Simple Eats, but any high-quality vanilla protein powder you love will work.
- Chia Seeds – These are what give the pudding its signature thick, pudding-like texture as they soak up liquid.
- Vanilla Paste – Vanilla extract is a great 1:1 swap if that’s what you have.
- Pumpkin Pie Spice – No pumpkin pie spice on hand? A mix of cinnamon, ginger, nutmeg, and cloves does the trick.
How to Make Pumpkin Chia Pudding
For complete instructions, please check out the recipe card at the bottom of this post.
- Combine – Add all ingredients into a small jar or bowl and stir until well combined.
- Let it Start Setting – Set the pudding aside for 5-10 minutes to let it begin to thicken, then give it another stir. This second stir keeps the chia seeds from settling at the bottom.
- Chill – Cover and transfer to the refrigerator for at least 4 hours, or until fully set.
- Serve – Give it one more stir before serving, then top with whatever sounds good to you. Enjoy!
Tips and Variations
- Sweeten It Up – If your protein powder isn’t very sweet, add a drizzle of maple syrup or honey to taste.
- Boost the Pumpkin Flavor – Add an extra tablespoon of pumpkin puree if you want a stronger pumpkin punch.
- Make It Dairy-Free – Swap the milk and Greek yogurt for your favorite dairy-free alternatives.
- Topping Ideas – Try granola, pumpkin seeds, chopped pecans, a dollop of whipped cream, or a sprinkle of extra pumpkin pie spice.
- Batch in Bulk – This recipe scales easily, just double, triple, or even quadruple the ingredients for a meal prep breakfast all week.
Meal Prep & Storage
Use airtight jars to store this chia pudding in the fridge for up to 3-4 days (per general USDA guidelines). I don’t recommend freezing this chia pudding, as the texture can change too much after thawing.
Recipe FAQs
Yes! Any milk works here, whether that’s dairy, almond, oat, or your favorite alternative. Just note that the exact milk and other ingredients you use will affect the overall nutrition facts!
Give it more time. Chia seeds need at least a few hours (ideally the full 4) to fully absorb the liquid and set up. Stirring partway through also helps prevent clumping.
If you’re still having issues with setting, check the best by or expiration date of your chia seeds — they may be out of date!
Vanilla keeps the pumpkin flavor front and center, but a cinnamon or unflavored protein powder would work well too.
You can, though it’ll bring the protein content down significantly since the powder is doing a lot of the work there. You’ll also may find you need a touch more vanilla flavoring, as well as some sweetener to taste.
Absolutely, that’s exactly what it’s built for. It stores well in the fridge for 3-4 days, so you can make a batch and have breakfast ready to grab all week.
It can be a great addition to a gut-friendly diet. Chia seeds are high in fiber, which feeds the beneficial bacteria in your gut, and this recipe’s Greek yogurt often contains live active cultures for an extra probiotic boost.
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- Clean Simple Eats Simply Vanilla Protein Powder
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More Pumpkin Recipes to Love
For more pumpkin fun, check out these additional pumpkin recipes:
- Pumpkin Protein Balls
- Pumpkin Protein Overnight Oats
- Pumpkin Pasta Sauce
- Pumpkin Banana Bread Muffins
- Pumpkin Pie Crumble Bars
- Baked Pumpkin Oatmeal
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Pumpkin Chia Pudding
Ingredients
- ½ cup milk
- ¼ cup vanilla Greek yogurt
- ¼ cup pumpkin puree
- 1 scoop vanilla protein powder
- 2 tablespoons chia seeds
- ½ teaspoon vanilla paste
- ½ teaspoon pumpkin pie spice
Instructions
- Add all ingredients into a small jar or bowl and stir until combined.1/2 cup milk, 1/4 cup vanilla Greek yogurt, 1/4 cup pumpkin puree, 1 scoop vanilla protein powder, 2 tablespoons chia seeds, 1/2 teaspoon vanilla paste, 1/2 teaspoon pumpkin pie spice
- Set the chia pudding aside for 5-10 minutes to let it begin to set, then stir again. This second stir is helpful in preventing the chia seeds from settling on the bottom!
- Cover jar or bowl, then transfer to the refrigerator for at least 4 hours, or until set.
- Give another stir before serving, and garnish with any toppings you desire. Enjoy!
