Pumpkin Pie Chia Seed Pudding
Creamy pumpkin pie chia seed pudding made with real pumpkin puree, Greek yogurt, coconut milk, and warm spices. Five minutes of prep, chill overnight, and you have a healthy fall breakfast ready for the week.
Servings: 3 servings
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
Thickness: This ratio sets thick and spoonable. For a looser pudding, add a little extra coconut milk before chilling or stir in a splash of milk right before serving.
Smooth version: Blend the pudding after it sets for a silky, mousse-like texture with no visible seeds.
Storage: Keep covered in the fridge for up to 5 days. Freezing is not recommended, it turns watery and grainy once thawed.
Dairy-free: Use coconut yogurt in place of Greek yogurt (protein will be lower).
Gluten-free: Naturally gluten-free. If adding protein powder, check the label.
Nutrition
Calories: 264Calories | Carbohydrates: 31g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 11mg | Sodium: 28mg | Potassium: 284mg | Fiber: 12g | Sugar: 15g | Vitamin A: 6372IU | Vitamin C: 2mg | Calcium: 316mg | Iron: 3mg
