Pumpkin Chia Seed Pudding

Dessert-Inspired Pumpkin Chia Pudding

Dessert for breakfast? Sign me up! If you know me, you know I LOVE all things pumpkin from Creamy Pumpkin Pasta to Pumpkin Oatmeal Cookies. So, naturally, my Dairy-Free Pumpkin Pie and Mini Pumpkin Pies are some of my absolute favorite desserts, and when I infused all the flavors into a nutritious breakfast, I was immediately obsessed. 

Seriously, I can’t get enough! This pumpkin pie chia seed pudding is thick and creamy like pumpkin pie filling, with a lot less work. It’s one of those make-ahead recipes I love because it feels like a treat, but it’s secretly full of fiber, it’s high protein, and even technically has a veggie in it. My kids think they’re getting dessert in the morning and we actually call it “pumpkin pie” for breakfast!

RELATED: Chocolate Banana Chia Pudding

Why You’ll Love This Recipe

• Pumpkin Pie Flavor – The pudding base is naturally sweetened, and each layer is infused with warm spices that taste like dessert for a make-ahead option the whole family loves. 
• 23 Grams Protein – Greek yogurt helps thicken the pudding and creates a creamy topping. However, it also adds vanilla flavor, calcium, and high-quality protein, making this breakfast extra filling. 
• 5 Minute Prep – With no cooking required, the jars are easy to prep in just a few minutes and don’t require any extra prep the next day. Just mix, chill, and enjoy!
• Super Nutritious – Low in carbs, this pumpkin chia seed pudding provides lots of good-for-you fats, fiber, protein, and nutrients. Plus, it’s fairly low in sugar and super easy to customize! 

You’ll Also Love: Vegan Chocolate Chia Seed Pudding

Ingredients

Chia Pudding

• Chia Seeds – These form the base of the pudding, creating the thick consistency. 
• Hemp Seeds – These add extra protein and healthy fats along with a slightly nutty consistency. Omit them if you don’t have any on hand. 
• Milk – Any kind of regular or dairy-free milk works great. 
• Greek Yogurt – I like vanilla Greek yogurt for a sweeter taste, but plain Greek yogurt works well, too. Use a plant-based yogurt for a dairy-free option. Coconut yogurt is my fave!
• Pumpkin Puree – Make sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices. 
• Pumpkin Spice – Adjust to taste. 
• Vanilla Extract
• Maple Syrup – Substitute honey if preferred! Use more or less, depending on how sweet you like your chia pudding. 

Topping 

The topping is technically optional, but I highly recommend including it! It’s truly what makes the pudding taste like pumpkin pie!

• White Chocolate Chips – Substitute dairy-free chocolate chips if needed. 
• Coconut Oil – Helps create a smooth, pourable chocolate sauce. 
• Greek Yogurt 
• Cinnamon – You can always use extra pumpkin spice instead!  

How to Make Pumpkin Chia Seed Pudding

This pumpkin chia pudding is so incredibly easy to make! All you need is a large bowl, two airtight containers (or my favorite Overnight Oats Mugs) and a microwave-safe bowl. Here’s how to make Pumpkin Chia Seed Pudding: 

1. Mix the base – Add all the pudding ingredients to a large bowl, and mix to combine. Then, divide it into two jars or bowls. 
2. Melt the chocolate – Working in batches, melt the chocolate and coconut oil in the microwave, stirring frequently. Be careful not to burn, or the chocolate will seize! 
3. Create the topping – Working in batches, whisk the yogurt into the white chocolate mixture, stirring until smooth. 
4. Top the pudding – Smooth the yogurt mixture over each pudding cup, and add a light sprinkle of pumpkin spice or ground cinnamon on top. 
5. Refrigerate – Cover the pudding, and chill in the fridge overnight. Then, enjoy cold! 

Tips

• Make it Thinner/Thicker – Start with a little bit of milk for the pudding, and add more until you reach your desired consistency. 
• Adjust the Pumpkin Spice Flavor – Add more maple syrup for a sweeter pudding, or use more pumpkin pie spice for a bolder pumpkiny taste. 
• Blend It! – Prefer a super smooth pudding? Blend the base in a high-speed blender before adding the topping. 
• Meal Prep a Big Batch – You can double this recipe and store it in the fridge all week long!

RELATED: Pumpkin Overnight Oats

Variations 

High Protein – Stir a scoop of vanilla protein powder or collagen into the pudding base before adding the topping. Add extra milk as needed to make sure all the ingredients are completely incorporated. 

Mix-Ins – Fold chopped nuts, coconut flakes, or chocolate chips into the pudding for added flavor and crunch. 

Pumpkin Pie Filling – Skip the extra sweetener and spices, and just use pumpkin pie filling in place of pumpkin puree. This is especially great if you happen to have extra pumpkin pie filling on hand and need ideas for what to make with it!

Chocolate – Swap the white chocolate with dark chocolate or milk chocolate for a slightly different taste. 

Topping Options

I like to top my pumpkin chia seed pudding with crushed walnuts, white chocolate chips, pecans, Pumpkin Flax Granola, or banana slices right before serving. If you aren’t a fan of the yogurt topping, skip it, and whipped cream or a sprinkle of powdered sugar instead!  

How to Store

Refrigerator: Store the pumpkin chia seed pudding in airtight containers in the fridge for up to 3-5 days. I like to give mine a quick stir before eating to break up any clumps! And you can always add more milk if it seems too thick.

Freezer: I don’t recommend freezing this recipe! It will clump up, and the dairy won’t thaw well. 

More Chia Seed Recipes 

• Dulce de Leche Chia Seed Parfaits
• Banana Cashew Butter Chia Seed Smoothie
• Matcha Chia Seed Energy Bites
• Strawberry Banana Chia Seed Smoothie
• Strawberry Chia Seed Popsicles
• Triple Berry Chia Seed Jam

Healthy Pumpkin Breakfast Recipes 

• Pumpkin Protein Pancakes
• Pumpkin Smoothie Recipe
• Pumpkin Oatmeal Pancakes
• Pumpkin Baked Oatmeal 
• Pumpkin Donut Bites
• Easy Healthy Pumpkin Muffins Recipe