Pumpkin Chia Pudding

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Pumpkin chia pudding is an easy to make fall snack or dessert! Pumpkin, chia seeds, Greek yogurt, protein powder, and pumpkin spice are combined together in this rich, creamy, high fiber, and high protein pudding.

If you love chia pudding, try out this strawberry coconut chia seed pudding!

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A spoon scooping pumpkin chia pudding out of a jar.

Why You’ll Love Pumpkin Chia Pudding

Tastes like pumpkin pie: The pumpkin chia pudding has all of the delicious pumpkin pie flavor, but without the work of making a pie and all of the health benefits of chia seeds.

Meal prep – If you’re someone who likes to meal prep snacks for the week, chia pudding is a great option. The pudding will keep for up to 5 days.

Easy to make – This no cook pudding is so simple to throw together. Just combine everything in a bowl and whisk it together. Cover and refrigerate until it’s thick and creamy.

High protein and fiber – If you’re looking for an easy and delicious way to get in some extra protein and fiber, this chia pudding has 20 grams of protein and 9 grams of fiber per serving.

Pumpkin chia pudding in two glass jars topped with graham cracker pieces and whipped cream.

Health Benefits of Chia Seeds

Chia seeds are a great source of Omega-3 fatty acids and fiber, which we could probably all use a little more of. Fiber can reduce cholesterol and it’s great for digestion and gut health. Fiber also takes longer to digest and it can keep you feeling satisfied longer, which can be beneficial if your goal is weight loss.

ingredients for pumpkin chia pudding in white bowls.

Ingredients for Chia Seed Pudding

  • Milk – Any type of milk can be used. I used unsweetened vanilla almond milk.
  • Greek yogurt – Any fat content of Greek yogurt works. The higher the fat content the creamier and richer the chia pudding will be.
  • Pumpkin purée – Be sure to use canned pumpkin purée and not pumpkin pie filling which is sweetened.
  • Maple syrup – The natural sweetener for the pudding. Use more or less depending on how sweet you want the pudding to be.
  • Vanilla protein powder – Optional, but adds a good amount of protein to the pudding.
  • Pumpkin pie spice – A blend of cinnamon, ginger nutmeg, allspice, and cloves.
  • Chia seeds – White or black chia seeds can be used. I use white.
Pumpkin chia pudding in two glass jars topped with graham cracker pieces and whipped cream. A spoon with the pudding on it is in front of the jar.

How to Make Pumpkin Chia Pudding

This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.

Making chia pudding is so simple! Just add all of the ingredients to a mixing bowl and whisk them together until combined.

Cover the bowl with plastic wrap or divide the pudding into individual containers or jars. Refrigerate for at least 3-4 hours, but overnight is best.

Pumpkin chia pudding in two glass jars.

Substitutions and Variations

  • Omit the protein powder if you’d prefer not to use it. You may want to add additional sweetener if you do this.
  • Maple syrup can be substituted with honey.
  • Add in a couple tablespoons of almond butter for additional protein and fat.
  • If you don’t like pumpkin pie spice, use cinnamon instead.

Toppings and Mix-Ins

You can eat the pumpkin chia pudding as is, but I like to add a topping or mix-in for some added texture and flavor. Below are a few ideas you might enjoy.

  • Crushed graham crackers and whipped cream is a great way to get the full pumpkin pie flavor.
  • Mini chocolate chips
  • Granola with a sprinkle of cinnamon. Try my pumpkin granola for a homemade version.
  • Swirl in almond butter for extra protein.
A spoon scooping pumpkin chia pudding out of a jar.

Recipe Tips

  • Be sure to use fresh chia. If you’re using older chia seeds they may not thicken the pudding as well.
  • Stir the chia pudding well before refrigerating. This will break up any chia seed clumps that may have formed in the pudding.
  • Add extra chia seeds if the pudding doesn’t set up as thick as you’d like.

Storage

Chia pudding should be stored in an airtight container in the refrigerator for 4-5 days. It’s a great option to have on hand if you meal prep your snacks or breakfast.

More Healthy Pumpkin Recipes

Did you make this pumpkin chia pudding? I’d love if you’d leave a recipe rating and review below.

Pumpkin chia pudding in a glass jars topped with graham cracker pieces and whipped cream. A spoon with the pudding on it is in front of the jar.
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Pumpkin Chia Pudding

Prep: 10 minutes
Total: 10 minutes
Servings: 2 servings
Pumpkin chia pudding is an easy to make snack or dessert! It's high in fiber and protein and tastes like pumpkin pie!
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Ingredients 

  • 1 cup milk of choice
  • 1/3 cup plain Greek yogurt, any fat content
  • 1/3 cup pumpkin purée
  • 2 tablespoons maple syrup
  • 1 scoop vanilla protein powder (optional)
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup chia seeds

Instructions 

  • Add all of the ingredients to a mixing bowl. Whisk until well combined. Cover the bowl with plastic wrap or divide the pudding into individual airtight containers.
  • Refrigerate for at least 3-4 hours, but overnight is best. Top with graham cracker crumbs and whipped cream, granola, pecans, or toppings of your choosing.

Nutrition

Calories: 215kcalCarbohydrates: 28gProtein: 20gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 3mgSodium: 184mgPotassium: 271mgFiber: 9gSugar: 15gVitamin A: 6370IUVitamin C: 2mgCalcium: 363mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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