Fall mornings just got a whole lot better with this creamy pumpkin chia seed pudding that tastes like dessert but packs serious nutritional power. This make-ahead fall favorite combines the cozy flavors of pumpkin pie spice with fiber-rich chia seeds and Greek yogurt for a meal that keeps you satisfied until lunch!
This pumpkin spice chia pudding makes for a super easy meal prep and with over 15 grams of protein per serving, it's the ideal high protein breakfast recipe for busy autumn mornings!
Meal prepping for family members that aren't a fan of pumpkin? My piña colada chia seed pudding and my avocado chia pudding are great alternatives!
What is chia seed pudding?
Chia seed pudding is a creamy, nutritious, make-ahead breakfast, dessert or snack that is made by soaking chia seeds in a liquid base, such as milk or non-dairy liquids. When chia seeds absorb liquid, they create a gel-like consistency that's fairly similar to tapioca pudding, but with more nutritional benefits. Chia seed pudding often involves other flavorings, sweeteners, and toppings which really elevate it!
Why you'll love this Pumpkin Chia Seed Pudding
- Nutritious fall breakfast idea - High in omega-3s and fiber with a pumpkin twist to satisfy your fall craving!
- High protein - Over 15 grams of protein to start your day!
- Easy meal prep - Make it at the beginning of the week for an easy grab-and-go breakfast everyday!
- Budget friendly - Uses minimal ingredients that are affordable.
Jump to:
Ingredients
- Milk of choice: Fairlife fat-free milk is great if you're looking for higher protein with less calories. For even more protein, use your favorite protein shake!
- Chia seeds: The star ingredient that creates the jelly pudding texture, while adding omega-3s and fiber.
- Non-fat Greek yogurt: Adds protein, creaminess and pretty layers when serving.
- Pumpkin puree: Use pure canned pumpkin, not pumpkin pie filling, for the best flavor and nutrition.
- Pumpkin pie spice: Adds the warm blend of cinnamon, nutmeg, ginger, and cloves that make this taste like fall.
- Collagen powder: For extra protein. Use unflavored or vanilla flavored for best taste.
- Maple syrup: Natural sweetness that complements the pumpkin perfectly!
- Pecans: Adds healthy fats that goes great with the pumpkin flavor. Chop them up for a little bit of crunch and texture.
See recipe card for quantities.
How to make Pumpkin Chia Pudding
- In a medium bowl, whisk together milk, Greek yogurt, pumpkin puree, maple syrup, collagen powder, and pumpkin pie spice until completely smooth and well combined.
- Add chia seeds and whisk thoroughly to ensure they're evenly distributed. Let the chia pudding sit for 5 minutes and whisk again to prevent clumping. Refrigerate for 1-2 hours or until the mixture thickens.
- To serve, in a small cup, create a layer of Greek yogurt, followed by chia pudding. Repeat to create two more layers and top with a dollop of Greek yogurt topped with chopped pecans.
Top tip
Whisk twice to prevent clumping. Use pumpkin puree for the best and purest pumpkin flavor! Adjust sweetness to taste. Start with 1 tablespoon of maple syrup and add more as desired. Refrigerate the chia seed pudding for at least 1-2 hours until the chia seeds absorb all the liquid and the pudding thickens.
Substitutions and Variations
Milk alternatives:
- Coconut milk - Creates an extra rich and creamy texture with tropical flavor.
- Oat milk - Complements the pumpkin with notes of oatmeal.
- Almond milk - Light with a subtle nutty flavor.
- Soy milk - A higher protein milk alternative.
Make it vegan:
- Use plant-based milk - Any of the non-dairy milk above works perfectly!
- Coconut yogurt - Use thick, plain coconut yogurt instead of Greek yogurt.
- Plant-based protein - Use plant-based protein powder and soy milk to keep it high protein!
Storage
This pumpkin chia seed pudding is perfect for meal prep and can be stored in an air tight container in the refrigerator for up to 5 days. The chia pudding will get thicker when refrigerated. If it becomes too thick, stir in a splash of milk until you reach your desired consistency.
For grab-and-go convenience, layer the pumpkin spice chia pudding and Greek yogurt in mason jars and store the chopped pecans separately. Add them just before eating for optimal crunch!
FAQ
Absolutely! Roast fresh pumpkin and puree it yourself. Make sure to drain any excess liquid to achieve the right consistency. Allow it to cool before mixing in with your pumpkin spice chia pudding!
This usually happens when you don't whisk thoroughly or skip the second whisking step. Make sure to whisk vigorously after the 5-minute rest period.
Yes, but the protein content will be lower. Refer to Substitutions and Variations above for good alternatives that will keep it high protein.
Other breakfast recipes to try:
Pumpkin Chia Seed Pudding
Ingredients
- 1 cup Milk of choice
- ¼ cup Chia seeds
- ⅓ cup Non-fat plain Greek yogurt
- ¼ cup Pumpkin puree
- 1 teaspoon Pumpkin pie spice
- 1 tablespoon Maple syrup
- 1 scoop collagen powder
For serving:
- 1 ⅓ cup Non-fat plain greek yogurt
- 4 tablespoon Pecans chopped
Instructions
- In a medium bowl, whisk together milk, Greek yogurt, pumpkin puree, maple syrup, collagen powder, and pumpkin pie spice until completely smooth and well combined.
- Add chia seeds and whisk thoroughly to ensure they're evenly distributed. Let the chia pudding sit for 5 minutes and whisk again to prevent clumping. Refrigerate for 1-2 hours or until the mixture thickens.
- To serve, in a small cup, create a layer of Greek yogurt, followed by chia pudding. Repeat to create two more layers and top with a dollop of Greek yogurt topped with chopped pecans.
Notes
- Whisk twice to prevent clumping.
- Use pumpkin puree for the best and purest pumpkin flavor!
- Adjust sweetness to taste. Start with 1 tablespoon of maple syrup and add more as desired.
- Refrigerate the chia seed pudding for at least 1-2 hours until the chia seeds absorb all the liquid and the pudding thickens.
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