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This pumpkin pie chia seed pudding tastes like a spoonful of pumpkin pie filling, but it’s a healthy fall breakfast you stir together in five minutes and grab from the fridge all week. It’s the cozy fall cousin of my creamy matcha chia pudding, made with real pumpkin puree, Greek yogurt, and warm spices.
Greek yogurt and canned coconut milk keep it thick and creamy instead of watery, and each jar has about 10 grams of protein and 12 grams of fiber. Make a batch on Sunday and your breakfasts are handled until Friday.
Quick Look: Pumpkin Pie Chia Seed Pudding
- 🎃 What it is: Pumpkin pie flavors stirred into a creamy chia pudding you make the night before.
- ⭐ Why it works: Greek yogurt plus canned coconut milk sets it creamy, not watery or gritty.
- 💛 Why you’ll love it: No cooking and no blender, just one bowl and five minutes of stirring.
- ⚠️ What to watch for: Use pure pumpkin puree, not pumpkin pie filling, or it gets too sweet.
- ❄️ Make ahead: Keeps up to 5 days in the fridge. Skip the freezer, the texture suffers.
- ⏱️ Ready in: 5 minutes of prep, then at least 4 hours in the fridge.
Why This Pumpkin Pie Chia Seed Pudding Works
- It tastes like pumpkin pie without baking anything. Real pumpkin puree and pumpkin pie spice give you the whole pie flavor in a jar, and my homemade pumpkin pie spice blend makes it even better.
- Greek yogurt does double duty. It makes the pudding extra creamy and adds protein, so it actually keeps you full until lunch.
- It’s made for meal prep. One batch of this pumpkin chia pudding fills three jars that keep for up to five days, the same grab-and-go idea as my high protein overnight oats with Greek yogurt.
- No blender and no stove. One bowl, a whisk, and the fridge does the rest.
Table of Contents
Key Ingredients
Vanilla, salt, and maple syrup are pantry basics, you’ll find the exact amounts in the recipe card below. These are the ingredients doing the real work in this pumpkin chia seed pudding:
- Chia seeds: They soak up the liquid overnight and turn it into pudding. Black and white chia seeds taste the same, white just looks a little prettier in the jar.
- Canned coconut milk: Gives the pudding a rich, dairy-free base. I use light canned coconut milk, and I shake the can hard so the cream mixes back in.
- Pumpkin puree: Use 100% pure pumpkin, the same canned pumpkin I reach for in my easy pumpkin pie from scratch. Pumpkin pie filling is already sweetened and spiced, so it throws the whole thing off.
- Plain Greek yogurt: Adds creaminess, protein, and a little tang so the pudding never tastes flat.
- Pumpkin pie spice: The warm, cozy flavor that makes this taste like fall. A pinch of extra cinnamon on top never hurts.
Substitutions
- Any milk works. Whole milk, oat milk, almond milk, or soy milk can all replace the coconut milk. Carton milks are thinner than canned coconut milk, so the pudding sets a little softer. If you like it thick, use a splash less.
- Dairy-free? Use coconut yogurt instead of Greek yogurt. It stays just as creamy, you’ll just lose some of the protein.
- Honey instead of maple syrup works one for one. Taste before it chills and adjust from there.
- Want more protein? Whisk 1 to 2 tablespoons of vanilla protein powder in with the wet ingredients so it doesn’t clump.
More ways to change it up:
- Blended pumpkin chia pudding: Blend it once it has set for a silky, mousse-like texture with no visible seeds.
- Pumpkin cheesecake chia pudding: Blend in 2 tablespoons of softened cream cheese for that tangy cheesecake flavor. If that sounds like you, my mini pumpkin cheesecakes in a muffin tin should be next.
- Pumpkin spice latte chia pudding: Swap a few tablespoons of the milk for cooled espresso and sweeten it with my copycat Starbucks pumpkin spice syrup instead of maple.
- Toppings: Whipped cream (coconut whip keeps it dairy-free), pumpkin seeds, a sprinkle of cinnamon, almond butter, banana slices, coconut flakes, or a handful of my healthy double chocolate granola for crunch.
How to Make Pumpkin Pie Chia Seed Pudding
- Add the pumpkin puree, Greek yogurt, coconut milk, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt to a large jar or bowl, then add the chia seeds. Add the protein powder now too if you’re using it.
- Stir or whisk until there are no dry pockets of chia left. Give it one more stir after 10 minutes, this keeps the seeds from clumping at the bottom.
- Divide it into jars, cover, and refrigerate for at least 4 hours or overnight, until thick and spoonable.
- Stir before serving and top with whipped cream, a sprinkle of cinnamon, and pumpkin seeds.
Expert Tips
- Don’t skip the second stir. Chia seeds sink and clump in the first few minutes. Stirring again after 10 minutes is the difference between smooth pudding and a solid layer of seeds at the bottom of the jar.
- Taste before it chills. Sweetness is easy to adjust now and slightly harder to fix later. Add another teaspoon of maple syrup if your pumpkin tastes a little earthy.
- Overnight beats 4 hours. Four hours works, but overnight gives the seeds time to fully hydrate, so the pudding is creamier and less gritty.
- Adjust the thickness to you. Like it looser? Add a little extra coconut milk up front, or stir a splash of milk in right before eating.
Pumpkin Pie Chia Seed Pudding FAQs
Pumpkin chia seed pudding keeps up to 5 days in airtight jars or containers, which makes it an easy grab-and-go breakfast for the whole work week. Give it a stir before eating.
I don’t recommend it. Freezing changes the texture, and the pudding turns watery and grainy once it thaws. Make enough for the week and keep it in the fridge instead.
Stick with pure pumpkin puree. Pumpkin pie filling already has sugar and spices in it, so the pudding ends up too sweet. Homemade or canned puree both work great, and any leftover puree is perfect for my healthy pumpkin smoothie or these pumpkin muffins with pumpkin streusel.
Use the full amount of Greek yogurt and whisk in 1 to 2 tablespoons of vanilla protein powder with the wet ingredients. You can also top it with an extra spoonful of Greek yogurt instead of whipped cream.
It’s a breakfast I feel good about. Chia seeds bring fiber and omega-3s, pumpkin adds vitamin A, and Greek yogurt adds protein. Each serving has about 12 grams of fiber, and it’s naturally sweetened with maple syrup.
More Healthy Fall Breakfast Recipes
If you make this pumpkin pie chia seed pudding, leave a star rating and a comment below, I read every single one. And tag me @chahinez_tbt on Instagram so I can see your jars!
Pumpkin Pie Chia Seed Pudding
Ingredients
- 1/2 cup chia seeds
- 15 oz coconut milk canned, light or full-fat, shaken well. Add a little more for a thinner pudding.
- 1/2 cup canned pumpkin puree 100% pure pumpkin, not pumpkin pie filling
- 1/3 cup plain Greek yogurt for added protein
- 2 tablespoons pure maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon optional, for extra spice
- Pinch of salt
- 1-2 tablespoons vanilla protein powder optional, for extra protein boost
Instructions
- In a medium bowl or large jar, whisk together the coconut milk, Greek yogurt, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, cinnamon (if using), and salt. If using protein powder, whisk it in until fully smooth. Stir in the chia seeds until well combined.1/2 cup chia seeds, 15 oz coconut milk, 1/2 cup canned pumpkin puree, 1/3 cup plain Greek yogurt, 2 tablespoons pure maple syrup, 1/2 teaspoon vanilla extract, 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon ground cinnamon, Pinch of salt, 1-2 tablespoons vanilla protein powder
- Wait 10 minutes, then stir again to break up any clumps of chia seeds.
- Divide into jars or containers, cover, and refrigerate for at least 4 hours or overnight, until thick and spoonable.
- Stir before serving. Top with whipped cream, a sprinkle of cinnamon, pumpkin seeds, or granola.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Simple to make & delicious!
So glad you enjoyed it Pamela!