With the flavor of pumpkin pie and the nutrition of chia seeds and yogurt, this Pumpkin Chia Seed Pudding is a power-packed breakfast option. Plus, you can make it ahead and grab it on busy mornings!
We have long loved my Coconut Chia Pudding and Chocolate Chia Pudding and since we love the pumpkin spice flavor profile, it seemed time to combine the two!
Quick Look: Pumpkin Chia Seed Pudding
- Prep Time: 5 minutes
- Cooling Time: 4 hours
- Total Time: 4 hours 5 minutes
- Servings: 4-6
- Flavor Profile: Similar flavor to pumpkin pie with pudding-like texture
- Difficulty: Easy, perfect for everyday breakfasts, snacks, and meal prep
- Why This Works: It’s a flavorful way to serve up fiber- and iron-rich chia seeds.
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This is a favorite make-ahead breakfast, and I love to make a batch of it if I have any leftover canned pumpkin. It’s delicious on its own or with blueberries or Cinnamon Apples, too.
Why This Recipe Works
With a simple stir-together method, this recipe combines yogurt, chia seeds, pumpkin, and spices to make a flavorful breakfast pudding.
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Pumpkin Chia Seed Pudding so you know what to pick up from the store or have ready.
- Pumpkin puree: Use canned pumpkin puree or Pumpkin Baby Food here as the base of the recipe.
- Whole-milk yogurt: This kind of plain yogurt adds protein, calcium, and creaminess to the recipe.
- Maple syrup: A little maple syrup rounds out the flavors. You can use applesauce instead if you want to keep this free from added sugars.
- Vanilla: A little pure or artificial vanilla adds cozy flavors to this pumpkin recipe.
- Pumpkin pie spice and cinnamon: These ingredients add the pumpkin pie spice flavor.
- Chia seeds: Chia seeds are rich in fiber and iron and plump when combined with moisture, helping to create a thick pudding texture in the recipe.
- Fresh fruit, shredded coconut, granola, sprinkles, or jam, as desired.
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How to Make Pumpkin Chia Seed Pudding
Here’s a preview of how to make this Pumpkin Chia Seed Pudding so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add all ingredients to a medium bowl except the toppers.
Step 2. Stir together to make a smooth mixture.
Step 3. Add to airtight containers and store in the fridge for at least 2 hours and up to 3-5 days. Serve cold.
Pumpkin Chia Seed Pudding FAQs
Sure, though you may want to top it with whipped cream, fruit, or an extra drizzle of maple syrup.
I typically make it the day or night before I want to serve it to ensure the chia seeds have time to plump and set the mixture.
Sure, you can omit it and add a little applesauce to ensure it tastes sweet enough. Or try using Date Paste.
How to Store
Store in the fridge in airtight containers for up to 3-5 days. Stir before serving if any of the liquid separates.
Best Tips for Success
- Dairy-free: Use nondairy Greek-style yogurt.
- Use ¼ cup applesauce and omit the maple syrup to make this added-sugar-free.
- You can make this a little smoother by blending the mixture up in a blender before popping it into the fridge or using ground chia seeds.
- Top with fresh fruit, granola, minced nuts (like pecans or walnuts) or other desired toppers once it come out of the refrigerator.
- Double the batch to have more easy meals ready for the family.
- Find more iron-rich foods for kids.
I’d love to hear your feedback on this post, so please rate and comment below!
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Add all ingredients to a medium bowl except the optional toppers. Stir together to make a smooth mixture.
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(To make the final texture smooth, add all ingredients to a blender and blend very well. I recommend blending it for at least a minute to get the seeds as finely ground as possible, which results in the smoothest pudding after it chills.)
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Add to airtight containers (I like to do small snack-size ones but you can do one larger container, too) and store in the fridge for at least 2 hours and up to 3-5 days.
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Serve cold with desired toppings.
- Store in the fridge in airtight containers for up to 3-5 days.
- Feel free to double the pumpkin pie spice and cinnamon if you’d like. (It can get a smidge bitter with a full teaspoon of each, but I know some may like a stronger flavor!)
- Dairy-free: Use nondairy Greek-style yogurt.
- Use ¼ cup applesauce and omit the maple syrup to make this added-sugar-free.
- You can make this a little smoother by blending the mixture up in a blender before popping it into the fridge or using ground chia seeds.
- Top with fresh fruit (like blueberries), Sauteed Apples, granola, or other desired toppers.
Calories: 160kcal, Carbohydrates: 21g, Protein: 5g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 8mg, Sodium: 35mg, Potassium: 308mg, Fiber: 7g, Sugar: 11g, Vitamin A: 9603IU, Vitamin C: 3mg, Calcium: 199mg, Iron: 2mg
