This pumpkin chia seed pudding tastes like a creamy spoonful of pumpkin pie, but it's a wholesome make-ahead breakfast you can feel good about. Real pumpkin puree, chia seeds, milk, and Greek yogurt come together for a thick, velvety pudding with warm fall spice and a touch of maple sweetness. The Greek yogurt adds extra protein, so this pumpkin chia pudding keeps you full well past mid-morning. Stir it together the night before, and you'll have an easy grab-and-go breakfast or snack ready for busy fall mornings all week long.
Why this is the best Pumpkin Chia Pudding recipe
It's an easy, no-cook recipe. This pumpkin chia pudding comes together with just a few simple ingredients and doesn't require any cooking or baking. Mix everything together, pop it in the refrigerator, and let the chia seeds do the work.
Pumpkin chia pudding is a healthy and filling breakfast. Chia seeds are packed with fiber, healthy fats, and plant-based protein, making this pudding a satisfying way to start your morning. Pumpkin puree adds even more fiber and nutrients, so you can enjoy a breakfast that tastes like dessert without feeling weighed down.
Pumpkin chia pudding tastes like pumpkin pie. Pumpkin puree and warm fall spices give this pudding that familiar pumpkin pie flavor. The chia seeds create a thick, creamy texture that makes every spoonful rich and satisfying.
Chia pudding is great for meal prep. Make a batch of pumpkin chia pudding ahead of time and portion it into individual jars for quick breakfasts or afternoon snacks. It's especially convenient for busy mornings when you don't have time to make something from scratch.
Pumpkin chia pudding is easy to customize. You can adjust the sweetness, change the milk, or add your favorite toppings to make this pudding exactly how you like it. Fresh fruit, crunchy nuts, granola, and whipped cream are all delicious options. If you're vegan or dairy-free, you can use a plant-based milk and a vegan Greek yogurt substitute. The recipe is naturally gluten-free, so no substitutions are needed.
What you'll need to make the best Pumpkin Chia Seed Pudding Recipe with Greek Yogurt
Equipment
- half-pint jars - These little 8-ounce jars are the perfect size for my breakfast. If you have a bigger appetite, you may want to use pint jars or store the chia pudding in an airtight container and just scoop out the amount you want to eat into a bowl.
See the printable recipe card at the bottom of the page for all measurements and nutritional information.
Ingredients
- Whole milk or any milk of your choice - Almond milk, coconut milk, skim milk - whatever milk you want to use will be fine. Just keep in mind that whole dairy milk makes the chia pudding its most rich and creamy, and milk with less fat will result in a less creamy pudding.
- Pumpkin puree - You want 100% pure pumpkin puree here, not pumpkin pie filling. Double check that before you buy it.
- Chia seeds
- Greek yogurt - This is the source of most of the protein in this breakfast, so don't leave it out. If you use a traditional yogurt, your chia pudding won't set up to a pudding-like consistency and will be more runny, like the original yogurt was.
- Maple syrup - Use more or less to taste
- Brown sugar - This is optional, use more or less to taste
- Vanilla bean paste - I prefer vanilla bean paste to vanilla extract because the paste has a much stronger and richer vanilla flavor. Vanilla extract is made by soaking vanilla beans in alcohol and then removing the beans. Vanilla bean paste is made by mixing crushed vanilla beans into concentrated vanilla extract. You can use them interchangeably in equal amounts.
- Pumpkin pie spice - This is a warm blend of spices that will make you think of fall. If you don't want to use it, replace it with plain cinnamon.
- Sea salt - Your pudding will taste flat if you leave this out.
- Vanilla flavored Greek yogurt - This is optional, for the layers you see in my photos.
How to make easy Pumpkin Chia Seed Pudding with Greek Yogurt
Instructions
- Add the milk, pumpkin purée, Greek yogurt, maple syrup, brown sugar, vanilla, pumpkin pie spice, and salt to a high-powered blender or food processor.
Blend for 30- 45 seconds until completely smooth and emulsified. This step creates a uniform pumpkin color and prevents visible streaks of pumpkin throughout the pudding. - Transfer the pumpkin mixture to a medium bowl and whisk in the chia seeds until evenly distributed.
- Let the mixture rest for 10 minutes, then whisk again. This prevents the chia seeds from clumping and creates a smoother texture.
- Cover and refrigerate for at least 6 hours, preferably overnight, until thickened.
- Divide the pudding into jars or glasses and smooth the surface with the back of a spoon, creating some layers using vanilla flavored greek yogurt, if desired. Chill until ready to serve.
- To serve, garnish with whipped yogurt, a sprinkle of cinnamon, toasted pecans, pepitas, granola, or a drizzle of maple syrup. Always garnish it just before serving to avoid the toppings getting soggy.
Cook's Tips
Always add toppings right before serving. Granola, pecans, and pumpkin seeds go soggy quickly once they're in contact with the pudding.
Refrigerate your healthy pumpkin chia pudding overnight if you can. Six hours works but overnight is where the texture really comes together, fully set, thick, and creamy all the way through rather than slightly loose in the center.
Adjust the sweetness of your pumpkin. Pumpkin purée varies in sweetness depending on the brand. Taste the blended base before the chia seeds go in and adjust the maple syrup or brown sugar from there, it's much easier to fix before everything sets.
Get the kids to help. This is such an easy recipe that it is fun for kids to help with the measuring and mixing. And of course, it's fun to eat!
Can you make pumpkin chia seed pudding ahead?
Chia seed pudding is a great make ahead breakfast for easy meal prep! You can easily make this on Sunday, portion it into 5 small jars with lids, and eat one each morning for breakfast. It is good for 5-6 days in the fridge, so you'll be all set.
Stir before serving and add a splash of milk if it has thickened too much.
Substitutions & variations
You can use almost any kind of milk in this pumpkin chia pudding. Almond milk, oat milk, coconut milk, and regular dairy milk all work well. Full-fat coconut milk will make the pudding especially rich and creamy.
For a different sweetener, try honey or agave nectar. You can adjust the amount to suit your taste or use a sugar-free sweetener if you prefer.
If you don't have pumpkin pie spice, make your own with a combination of 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1.5 teaspoons ground allspice and 1.5 teaspoons of ground cloves. Measure what you need from that and store the rest in an airtight jar out of direct sunlight. You can also add a little extra cinnamon for a stronger fall flavor.
For a chocolate pumpkin chia pudding, stir in a tablespoon of unsweetened cocoa powder or a handful of mini chocolate chips. Chocolate and pumpkin taste surprisingly good together.
Try adding a tablespoon of almond butter, peanut butter, or cashew butter for a richer, nuttier flavor. These additions also make the pudding more filling.
For a dessert-style version, top the pudding with crushed graham crackers, whipped cream, and a sprinkle of cinnamon. It tastes a lot like pumpkin pie without the crust to start with and this makes it even closer.
If you prefer a smoother texture without the little chia seeds, blend the pudding after the seeds have fully hydrated. This creates a creamy pudding that's closer to traditional pumpkin custard without the noticeable seed texture.
Storing leftover pumpkin chia seed pudding
Refrigerate leftovers in individual jars or an airtight container for up to 5 to 6 days. Make sure the jars are closed tightly and it stays in the refrigerator all week.
Freezing isn't recommended, since the Greek yogurt changes texture once thawed.
The pudding thickens further as it sits beyond the first day. If it gets too thick for your liking, stir in a splash of milk before serving to loosen it back up.
Check out overnight oats for more make ahead breakfasts
- Pumpkin Overnight Oats (Tastes Just Like Pumpkin Pie!)
- Mint Chocolate Overnight Oats
- Double Chocolate Overnight Oats
- Strawberry Overnight Oats
- Creamy Vanilla Protein Overnight Oats with Greek Yogurt and Chia
Check out more deliciously sweet Pumpkin recipes
- Pumpkin Flan
- Pumpkin Spice Pancakes
- No-Bake Pumpkin Pie
- Glazed Pumpkin Spice Donuts
- Savory Pumpkin Hummus Without Tahini
- Pumpkin Cream Cheese Muffins (Better Than Starbucks)
- Pumpkin Pie Ice Cream - No Churn Recipe
Recipe
Easy Pumpkin Chia Seed Pudding with Greek Yogurt
Equipment
Ingredients
- 1½ cups whole milk or any milk of your choice
- ½ cup pumpkin puree
- ⅓ cup chia seeds
- ¼ cup Greek yogurt
- 4 tablespoons maple syrup more or less to taste
- 1 tablespoon brown sugar optional, more or less to taste
- 1 teaspoon vanilla bean paste
- 1½ teaspoon pumpkin pie spice
- ¼ teaspoon sea salt
- vanilla flavored Greek yogurt optional, for layers
Instructions
- Add the milk, pumpkin purée, Greek yogurt, maple syrup, brown sugar, vanilla, pumpkin pie spice, and salt to a blender. Blend for 30- 45 seconds until completely smooth and emulsified. This step creates a uniform pumpkin color and prevents visible streaks of pumpkin throughout the pudding.
- Transfer the pumpkin mixture to a bowl and whisk in the chia seeds until evenly distributed.
- Let the mixture rest for 10 minutes, then whisk again. This prevents the chia seeds from clumping and creates a smoother texture.
- Cover and refrigerate for at least 6 hours, preferably overnight, until thickened.
- Divide the pudding into jars or glasses and smooth the surface with the back of a spoon, creating some layers using vanilla flavored greek yogurt, if desired. Chill until ready to serve.
- To serve, garnish with whipped yogurt, a sprinkle of cinnamon, toasted pecans, pumpkin seeds, granola, or a drizzle of maple syrup. Always garnish it just before serving to avoid toppings from getting soggy.
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