Pumpkin Chia Seed Pudding
A healthy and deliciously sweet breakfast! This easy recipe for pumpkin chia seed pudding is packed with protein and fiber to keep you full.
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Pumpkin chia seed pudding ticks all my dietitian boxes for a healthy and satisfying breakfast.
This creamy and decadent chia pudding has all the fall pumpkin-spice flavors you love with a lot more nutrition. Made in minutes with just seven ingredients, each serving contains 17 grams of fiber and 26 grams of protein.
This simple breakfast recipe will keep you full for hours and support your health. Read the blog to learn how to make it, how to adjust to your dietary needs (you can make this dairy-free!), and expert tips for the best chia pudding.
Why you’ll love pumpkin chia seed pudding
- 7 ingredients
- 5 minutes of prep
- No cooking required
- Loaded with protein and fiber (it’s super healthy!)
- Sweet and super tasty
Ingredients
You’ll need seven ingredients or less to make this pumpkin spice chia pudding:
- Milk: I recommend using cow’s milk or soy milk for the most protein. If you don’t care about making this high protein, feel free to use any alternative you like such as oat milk, almond milk, or coconut milk. I use 2% cow’s milk when I make this recipe.
- Chia seeds: Chia seeds make the base of this pudding and are responsible for most of that healthy fiber. You can use black or white chia seeds for this recipe. You could also use a blend of chia seeds and ground flaxseed for more varied nutrition.
- Pumpkin puree: You can use canned pumpkin puree (I do!) or make your own. Do not use pumpkin pie filling for this recipe — it has lots of extra flavors and sweeteners.
- Pumpkin pie spice: I recommend purchasing pre-made pumpkin pie spice to keep this recipe quick and easy.
- Vanilla extract: Feel free to substitute vanilla paste or leave this out.
- Maple syrup: I prefer the flavor of maple syrup, but you could use any liquid sweetener like honey or agave instead.
- Salt: I suggest a pinch of salt to balance all the sweet flavors. You can leave this out if needed.
- Vanilla protein powder (optional): I like to add a few tablespoons of protein powder to this recipe for an extra protein boost at breakfast. It also gives a bit more flavor. Feel free to leave this out!
Adjust for your dietary restrictions
No added sugar: Omit the maple syrup or swap for a sugar-free liquid sweetener. You could also sweeten this recipe with a sugar-free vanilla protein powder.
Dairy-free: Use soy milk and opt for a plant-based protein powder.
Lactose-free: Use lactose-free cow’s milk and use a plant-based protein powder.
No protein powder: Leave the protein powder out! Instead, serve your pumpkin chia seed pudding with a big scoop of Greek yogurt for protein.
Gluten-free: This recipe is naturally gluten-free. If you have Celiac disease, make sure you check labels for potential gluten contamination.
How to make pumpkin spice chia pudding
Add all ingredients to your jar. Stir well until combined.
Cover and refrigerate for at least 4 hours or overnight. I recommend stirring your pumpkin pie chia pudding after the first 30-minutes in the fridge to prevent clumps. Add toppings right before eating.
Topping ideas
- Vanilla or plain greek yogurt (extra protein!)
- Peanut butter
- Almond butter
- Crushed pecans
- Pumpkin seeds
- Maple syrup
- Cinnamon
- Whipped cream
- Berries
- Chopped apple
How to store pumpkin pie chia pudding
Store in a jar or food container in the fridge for up to three days. Make sure your pumpkin chia seed pudding stays covered with a lid or plastic wrap.
Add toppings right before eating.
Microwave your chia pudding for 30-45 seconds to serve warm!
Expert tips
- Stir your chia pudding really well before refrigerating. After the first 30-minutes in the fridge, stir again to prevent clumps.
- Don’t add too much protein powder! This can make your pudding too thick or prevent your chia seeds from absorbing liquid.
- Make a big batch if that’s easier for you. You can scoop single portions into a bowl each morning for breakfast.
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Frequently asked questions
Your pumpkin chia seed pudding will thicken as it sits in the fridge. If you want a thinner pudding, add 1/4 cup more liquid. For a thicker pudding, use 1/4 cup less liquid or add another tablespoon of chia seeds.
Yes! You can make this recipe up to three days in advance.
This pumpkin chia seed pudding will stay good in the fridge for up to three days with proper storage.
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Pumpkin Chia Seed Pudding
Ingredients
- 1 cup milk, use dairy or soy for more protein
- ¼ cup chia seeds
- ¼ cup pumpkin puree
- ½ tsp pumpkin pie spice
- ½ tsp vanilla extract
- 2 tsp maple syrup, adjust to taste
- pinch salt
- 2 Tbsp vanilla protein powder, optional
Equipment
- glass jar around 17-oz capacity
Instructions
- Add all ingredients to your jar. Stir well until combined.
- Cover and refrigerate for at least 4 hours or overnight. I recommend stirring your pumpkin chia seed pudding after the first 30-minutes in the fridge to prevent clumps.
- Add toppings right before eating. Enjoy!
