Creamy Pumpkin Chia Seed Pudding

A glass jar filled with pumpkin chia pudding, topped with whipped cream and sprinkled with cinnamon. A spoon is inserted in the jar, while a candle, pumpkin, and a plate of pesto chicken parmesan are blurred in the background.

5 from 6 votes

Creamy Pumpkin Chia Seed Pudding

This creamy Pumpkin Chia Seed Pudding is a healthy, fall-inspired treat made with simple ingredients. Perfect for breakfast, snack, or dessert—high in fiber, flavor, and pumpkin pie goodness!

Prep Time10

Setting time2

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 236kcal

Author: Agnieszka

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

This pudding keeps well in the fridge for up to 4 days, making it a great option for meal prep or grab-and-go breakfasts.

If your pudding is too thick after chilling, stir in a splash of milk to loosen it up. If it’s too thin, add 1–2 teaspoons more chia seeds and let it sit a bit longer.

Greek yogurt or skyr make the pudding extra creamy and protein-rich, but you can also use dairy-free yogurt if preferred.

Adjust the amount of pumpkin pie spice to taste, or swap it with a mix of cinnamon, nutmeg, and ginger.

Maple syrup adds cozy fall flavor, but honey or agave can also be used.

Nutrition