This velvety, creamy Pumpkin Chia Seed Pudding is a delicious and nutritious treat perfect for breakfast, snacking, or even dessert! Made with just a handful of ingredients, this easy, fall-inspired pumpkin pie chia pudding is high in fiber and flavor!
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Creamy Pumpkin Pie Chia Pudding
Fall is here—and with it comes the glorious return of pumpkin spice everything. I’ve already been on a roll this season with my Pumpkin Banana Bread Muffins, Pumpkin Bread with Cream Cheese Frosting and Healthy Pumpkin Oatmeal Cookies, and now it’s time for a creamy, cozy classic: Pumpkin Pie Chia Pudding.
This easy recipe has all the flavors of pumpkin pie packed into a wholesome breakfast, snack, or dessert. Enjoy it as-is, dress it up as a chia breakfast bowl with your favorite toppings, or layer it in a jar for a fun, grab-and-go treat.
Just like my Strawberry Chia Pudding and the reader-favorite Blue Chia Pudding, this pumpkin version is meal-prep friendly and totally satisfying. Plus, thanks to the chia seeds, it’s loaded with fiber, protein, and omega-3s—making it as nourishing as it is delicious. Basically, it’s pumpkin pie vibes in a jar… but way healthier.
This recipe is featured in my roundup of 15 Healthy Pumpkin Desserts.
Ingredients and substitutions
- Chia seeds - white or black chia seeds will work
- Canned pumpkin puree - not pumpkin pie filling, you want straight pumpkin
- Plain Greek yogurt or skyr
- Vanilla extract - or vanilla bean paste
- Unsweetened soy milk - or milk of choice (dairy, almond, oat or coconut milk all work well)
- Maple syrup - can also use honey or agave
- Pumpkin pie spice - for pumpkin pie vibes
See recipe card for quantities.
How to make it
- Step 1: In a medium bowl, whisk together all the ingredients except the yogurt until well combined.
- Step 2: Let the mixture sit for 5 minutes, then whisk again to prevent any clumping.
- Step 3: Stir in the Greek yogurt until smooth and creamy.
- Step 4: Cover and refrigerate for at least 2 hours, or overnight, until the pudding thickens.
- Step 5: Serve with whipped cream and a sprinkle of cinnamon or your favorite toppings.
Storage and Freezing Tips
Chia pudding will keep for 4 days in the fridge when stored in an airtight container or any jars with lids.
You can also store for up to 1 month in the freezer. Place in a freezer safe bag, smooth, and seal. Thaw completely and give it a stir before serving
How to Serve Pumpkin Yogurt Chia Pudding
Serve chilled with your favorite toppings such as granola, nuts, roasted pepita seeds, or a sprinkle of cinnamon or pumpkin spice.
Top with whipped cream or a dollop of Greek yogurt (plain or vanilla) and a sprinkle of cinnamon for a pumpkin pie vibe.
Or, turn it into a Chia Bowl and top with banana slices, granola, nut butter and cinnamon.
Recipe Tips & Tricks
- Maple syrup gives the pudding a nice fall flavor, but an equal amount of honey or agave can also be used as a liquid sweetener.
- If the pudding is too thick to your tastes after chilling, stir in a splash of milk. If it’s too thin, add another teaspoon or two of chia seeds and let sit for another few minutes to thicken.
- Use dairy-free yogurt instead of Greek yogurt or skyr for a dairy-free version
- Adjust pumpkin pie spice to taste, or swap with a mix of cinnamon, nutmeg, and ginger.
Want more chia inspiration? Check out this basic chia pudding with oat milk or my high protein peanut butter chia pudding.
Recipe FAQs
Yes! Just skip the yogurt and increase the milk slightly (about ¼ - ½ cup more). The texture will be a little less creamy but still delicious.
Canned pumpkin puree is convenient and gives consistent results, but you can use homemade pumpkin puree if you have it - just make sure it’s smooth and not too watery. Do not use pumpkin pie filling.
It needs at least 2 hours in the refrigerator, but overnight is best for the creamiest texture.
Yes! Chia seeds are packed with fiber, omega-3s, and protein. Paired with pumpkin and Greek yogurt, this recipe makes a nutrient-dense and tasty breakfast or snack.
Absolutely. Just use a plant-based yogurt (like coconut or almond yogurt) and non-dairy milk like almond milk or oat milk.
More portable healthy snacks
Looking for other recipes like this? Try these:
Recipe
Creamy Pumpkin Chia Seed Pudding
Ingredients
- ¼ cup chia seeds white or black
- ⅓ cup pumpkin puree from a can
- ⅔ cup plain Greek yogurt or skyr
- 1 teaspoon vanilla
- ⅔ cup unsweetened soy milk or milk of choice (cow, almond, coconut, oat)
- 1 tablespoon maple syrup
- ½ teaspoon pumpkin pie spice
Instructions
- In a medium bowl or jar, whisk together chia seeds, pumpkin purée, soy milk (or milk of choice), maple syrup, vanilla, and pumpkin pie spice until well combined.
- Let the mixture sit for 5 minutes, then whisk again to prevent clumping.
- Stir in the Greek yogurt until smooth and creamy.
- Cover and refrigerate for at least 2 hours, or overnight, until the pudding thickens.
- Serve chilled with your favorite toppings such as granola, nuts, or a sprinkle of cinnamon.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Marie-Pierre says
A great fall bite and love all the healthy touches in there! Super nice!
Liz says
Such a delicious, autumnal breakfast!! I loved every bite!
Rai says
Such a nourishing fall treat! I’m planning to prep a few jars for easy breakfasts this week.
Charlotte says
This is great! In an attempt to have healthier desserts I tried this pudding, and i was super impressed. Nicely spiced, loved the sweetness from maple, and it fit all the right spots for the cozy fall evening.
Denise says
I had leftover pumpkin puree from another recipe, and this chia pudding was perfect for it. Thank you.
Cybil says
I love using pumpkin this way! Perfect for busy fall mornings!