Description

This Pumpkin Pie Spice Chia Seed Pudding is a creamy, protein-packed, and nutritious breakfast or snack option. Combining chia seeds with pumpkin puree, Greek yogurt, and warming pumpkin pie spices, this pudding offers a delightful balance of flavors and textures. Naturally sweetened with maple syrup and enriched with optional protein powder, it’s easy to prepare and perfect for a healthy treat any time of day.

Ingredients

Scale

Main Ingredients

1/2 cup chia seeds
15 oz coconut milk (add a little more if you want a thinner pumpkin pudding)
1/2 cup canned pumpkin puree
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

Mix Ingredients: In a medium bowl, whisk together the coconut milk, Greek yogurt, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, cinnamon if using, and a pinch of salt. If you choose to include protein powder, blend it in thoroughly until fully incorporated. Then stir in the chia seeds, ensuring they are well combined with the liquid mixture.
Refrigerate: Cover the bowl and place it in the refrigerator. Let it chill for at least 4 hours or ideally overnight to enable the chia seeds to absorb the liquid and thicken into a pudding consistency.
Stir and Serve: Before serving, give the pudding a good stir to redistribute the seeds and smooth out the texture. Optionally, top with a sprinkle of pumpkin pie spice, a dollop of whipped cream, or some crunchy granola for added flavor and texture.
Enjoy: Serve this creamy, flavorful pudding as a healthy breakfast, snack, or even a wholesome dessert.

Notes

For a thinner pudding, add a bit more coconut milk during the mixing step.
Using protein powder is optional but boosts the protein content, making it more filling.
If you prefer sweeter pudding, adjust the maple syrup or honey amount to taste.
Leftover pudding can be kept refrigerated for up to 3 days in a sealed container.
This recipe is naturally vegetarian and can be made vegan by using a plant-based yogurt alternative instead of Greek yogurt.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Breakfast
Method: No-Cook
Cuisine: American

Keywords: Pumpkin Pie Spice, Chia Seed Pudding, Healthy Breakfast, Protein Packed, Vegan Option, No Cook Recipe, Fall Flavors, Pumpkin Puree, Greek Yogurt