Pumpkin Chia Seed Pudding
Fall in love with breakfast all over again with this Pumpkin Chia Seed Pudding, a creamy, nutrient-packed treat that’s perfect for cozy mornings. Packed with fiber, protein, and warm autumn spices, it’s a make-ahead snack or breakfast that feels like dessert but fuels your day.
As the leaves turn and the air gets crisp, it’s the perfect time to swap out your regular breakfast for something cozy and nutrient-packed. Enter Pumpkin Chia Seed Pudding—a creamy, make-ahead breakfast or snack that’s bursting with autumn flavors, from cinnamon and nutmeg to the subtle sweetness of pumpkin.
Not only does this pudding taste like fall in a jar, but it’s also loaded with fiber, protein, and healthy fats thanks to chia seeds and optional protein powder. Whether you’re meal prepping for busy mornings or looking for a guilt-free dessert-like treat, this pumpkin chia seed pudding is quick, customizable, and guaranteed to keep you full and energized all day.
Looking for other pumpkin breakfast recipes? Check out my Protein Pumpkin Muffins and Baked Pumpkin Oatmeal! Also, check out my High Protein Chia Pudding for a fun year-round chia pudding!
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Why You'll Love This Recipe
- Easy - this recipe is so simple - you just mix and let it soak!
- Prep Ahead - this chia seed pudding is meant to be made ahead of time, which makes it perfect for meal prepping!
- Full of Pumpkin Spice - this is the perfect cozy fall treat that is packed with protein and nutrients!
Ingredients
Chia Seeds - these are tiny nutrient-dense seeds rich in fiber, protein, omega-3s, and minerals that absorb liquid to create a thick, pudding-like texture.
Milk - I always use unsweetened vanilla almond milk when I make chia seed pudding but any type of milk will work whether it's oat milk, coconut milk, soy milk, or regular milk! You could even use chocolate milk.
Maple Syrup - this is the main sweetener in this chia seed pudding and can be adjusted depending on what type of Greek yogurt you use. If you use a sweeter yogurt, you might not need as much maple syrup.
Pumpkin Puree - this adds nutrients to the chia seed pudding as well as
Pumpkin Pie Spice - this adds the pumpkin spice flavor!
Vanilla Extract - to add a hint of vanilla flavor.
Variations
Different Sweetener - you can use honey, agave, or whatever your favorite sweetener is in place of the maple syrup.
Toppings - I love to top my pumpkin chia pudding with a drizzle of melted almond butter and some granola. Other ideas are any type of nut butter, hemp seeds, pumpkin seeds, pecans, almonds, walnuts, or mini chocolate chips.
Step by Step Instructions
Photo 1. Combine the ingredients in a container with a lid. I like to use these glass mug bowls or a mason jar.
Photo 2. Whisk everything together. Cover and refrigerate for at least 2 hours, or overnight.
Photo 3. After letting the chia seeds absorb the liquid, stir well to combine. Add a dollop of Greek yogurt, if desired. Top with desired toppings and enjoy!
Expert Tips
Make it Creamy - you can make chia seed a more creamy consistency by putting the mixture in the blender and blending until the chia seeds are pureed.
Mix well and let it rest - After combining your liquid and ingredients with the chia seeds, stir for a minute to prevent clumping, then refrigerate for at least 2–4 hours or overnight.
Adjust thickness - If it’s too thick in the morning, stir in a splash of milk or yogurt to get the perfect creamy consistency.
Make it ahead - This pudding is perfect for meal prep. It keeps in the fridge for up to 5 days, so you can have ready-to-eat breakfasts or snacks all week.
Storage - store this pumpkin chia seed pudding in an airtight container in the refrigerator. It will last up to 5 days.
Experiment with mix-ins - Fresh fruit, nut butters, cacao nibs, or even a dollop of Greek yogurt can personalize your pudding while adding extra protein and nutrients.
Recipe FAQs
Yes! I would recommend using vanilla protein powder as it is a neutral-tasting protein powder and would complement the pumpkin spice well.
Chia seed pudding is a simple, nutrient-packed dish made by soaking chia seeds in liquid—like milk or a plant-based alternative—until they swell and form a creamy, gel-like texture, often sweetened or flavored with ingredients like fruit, cocoa, or spices.
Yes! Chia seed pudding is naturally gluten-free, since chia seeds themselves contain no gluten. Just make sure that any added ingredients—like protein powders, flavorings, or toppings—are also certified gluten-free to avoid cross-contamination.
Other Pumpkin Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Pumpkin Chia Seed Pudding
Ingredients
- ¼ cup chia seeds
- 1 cup milk I use unsweetened almond milk
- ¼ cup pumpkin puree
- 2 tablespoon maple syrup
- ½ teaspoon pumpkin pie spice
- Greek yogurt optional, for stirring in at the end
Instructions
- Add all of the ingredients to a container and mix well to combine.
- Cover and refrigerate for at least 2 hours, or overnight.
- Once ready to eat, you can stir and eat immediately, or stir in a dollop or two of Greek yogurt, to make extra creamy.
- Top with desired toppings and enjoy!
