Easy Pumpkin Chia Seed Pudding with Greek Yogurt

Creamy pumpkin chia pudding with pecans and cinnamon

Easy Pumpkin Chia Seed Pudding with Greek Yogurt

This creamy pumpkin chia seed pudding is made with pumpkin puree, Greek yogurt, and chia seeds for a thick, protein-packed treat that tastes like pumpkin pie. Lightly sweetened with maple syrup, it's an easy make-ahead fall breakfast or snack.

5 from 1 vote

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Prep Time 15

Cook Time 6

Total Time 6 15

Course Breakfast, Dessert

Cuisine American

Servings servings

Calories 215 kcal

Equipment

half-pint jars

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.

Notes

Refrigerate 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.

Nutrition

Keyword pumpkin

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