Dessert

Pumpkin Pie Spice Chia Seed Pudding Recipe

Bymia larkspur October 24, 2025October 24, 2025

Introduction

This Pumpkin Pie Spice Chia Seed Pudding is a creamy, protein-packed treat perfect for breakfast, a snack, or dessert. It combines seasonal pumpkin flavors with the nutritional benefits of chia seeds and Greek yogurt for a satisfying and healthy dish.

The image shows a clear glass jar filled about three-quarters with a thick, brown mixture with small black chia seeds evenly spread throughout, giving it a speckled texture. On top is a layer of white whipped cream lightly dusted with cinnamon, adding a soft, fluffy contrast. The jar sits on a white rustic wooden board, and in the background, there is a blurry glass jar with a pink lid filled with a brown powder. Small orange pumpkins are placed around the jar, enhancing a warm, autumn feel. A silver spoon is clipped to the side of the jar, standing upright. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup chia seeds
15 oz coconut milk (add a little more if you want a thinner 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

Step 1: 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 using protein powder, blend it in until fully incorporated. Stir in the chia seeds until well combined.
Step 2: Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
Step 3: Stir the pudding before serving. Top with additional pumpkin pie spice, a dollop of whipped cream, or a sprinkle of granola, if desired.
Step 4: Enjoy this creamy, protein-packed pudding as a healthy breakfast, snack, or dessert!

Tips & Variations

Use almond milk instead of coconut milk for a lighter flavor.
Add a pinch of nutmeg or cloves for extra warm spice notes.
Swap plain Greek yogurt with dairy-free yogurt to make it vegan.
Adjust the sweetness by adding more or less maple syrup or honey.
Include fresh pumpkin seeds or chopped nuts on top for added crunch.

Storage

Store the chia seed pudding in an airtight container in the refrigerator for up to 4 days. Stir well before serving, and if it thickens too much, loosen the texture with a splash of coconut milk. It is best enjoyed chilled.

How to Serve

A close-up of a spoon holding a layered mixture with a dense, grainy brown bottom layer and a smooth, white creamy top layer, slightly dusted with a brown powder, with the spoon positioned in front of a blurred glass jar filled with a similar mixture and bright orange pumpkins in the soft background, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding without yogurt?

Yes, you can omit the Greek yogurt. The texture will be slightly less creamy, but the chia seeds and coconut milk will still create a nice pudding-like consistency.

How long does chia seed pudding last in the fridge?

Chia seed pudding typically stays fresh for up to 4 days when stored in an airtight container in the refrigerator. Make sure to stir it before serving.