This pumpkin chia pudding is creamy and smooth, made from pumpkin puree, chia seeds and warm spices for a protein-packed fall breakfast meal prep or easy snack.
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Why you'll love this recipe
Easy. Chia puddings (including my blueberry chia pudding) require minimal prep and involve only a couple ingredients.
Fall flavours. The warm spices and pumpkin puree make it this so cosy, like my protein pumpkin balls or soft pumpkin breakfast cookies.
Meal prep-friendly. Like my other breakfast meal preps such as a pumpkin baked oats without banana, you can make it ahead of time and store in the fridge ready to go.
Ingredients
Milk and yogurt. I use the milk in the chia pudding and then the yogurt on top. You can use either or both in the chia pudding (it'll change the texture slightly). You can also change to different types depending on your preference (cows, almond, oat, coconut etc.)
Pumpkin puree. You can find pumpkin puree in a can in some Australian supermarkets (our pumpkins are different so if you make your own puree using Australian pumpkins, the texture and flavour will be slightly different)
Chia seeds. If you're a bit "iffy" with the whole texture, blend the chia seed pudding before refrigerating. It'll be smoother.
Protein powder. This is optional and you can use whatever mix you prefer (I would recommend a vanilla or neutral flavour).
Pumpkin spice. This is the combination of the spices. You can adjust according to your preferences or buy store-bought (I haven't seen this in Australia though).
Please check the recipe card for full list of ingredients and quantity.
How to make pumpkin chia pudding
Step 1: In a medium-sized mixing bowl, whisk together all the ingredients except the chia seeds and yogurt until well combined.
Step 2: Add in chia seeds and mix until evenly distributed.
Step 3: Pour the mixture into individual serving jars or containers. Cover and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to fully absorb the liquid and create a pudding-like consistency.
Step 4: Once set, give the pumpkin chia pudding a quick stir and top with your favourite toppings like yoghurt, pumpkin seeds, granola, or a drizzle of extra maple syrup.
My Top Tip
Not a fan of the texture of chia seeds? Blend the mixture before refrigerating. This will create a creamier consistency without the chia seed texture.
Meal prepping chia pudding
Meal prepping pumpkin chia pudding is an easy way to have a nutritious, fall-inspired snack or breakfast ready for busy mornings. It's quick to make, highly customizable, and packed with fibre and protein from the chia seeds and protein powder. You can store chia pudding in the fridge for up to 5-7 days - just make sure it's in an airtight container. Chia seed pudding stores really well as the texture and taste don't tend to decline over the week.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yes, chia pudding can be frozen, but the texture may become slightly more gelatinous when thawed. For best results, freeze individual portions in freezer-safe containers for up to 1 month. Thaw in the fridge overnight before enjoying
Yes, you can make chia pudding without milk. Simply substitute with any plant-based milk like almond, coconut, or oat milk for a dairy-free version, or use water, juice, or coconut water if you prefer a lighter consistency.
Chia pudding typically takes about 4 hours to set in the fridge, but for best results, it's recommended to let it sit overnight to achieve the ideal pudding-like consistency. Stir halfway through for an even texture.
Other breakfast meal prep recipes
Or, you can have a browse through my breakfast meal preps for more delicious eats.
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Pumpkin Chia Pudding
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Ingredients
Ingredients
- 240 ml (1 cups) milk, (subs note 1)
- 120 g (½ cups) pumpkin puree, (subs note 2)
- 40 g (¼ cups) chia seeds
- 30 g (¼ cups) protein powder, (see note 3)
- 5 ml (1 teaspoon) vanilla extract
- 15 ml (1 tablespoon) maple syrup
Pumpkin spice (make your own or use my combo)
- 5 g (2 teaspoon) cinnamon
- 2 g (1 teaspoon) ginger
- 2 g (1 teaspoon) ground cloves
Toppings
- 240 g (1 cups) yoghurt
Instructions
Prepare
- In a medium bowl, whisk together the 240 ml (1 cups) milk, 120 g (½ cups) pumpkin puree, 30 g (¼ cups) protein powder, 5 ml (1 teaspoon) vanilla extract, 15 ml (1 tablespoon) maple syrup, 5 g (2 teaspoon) cinnamon, 2 g (1 teaspoon) ginger, 2 g (1 teaspoon) ground cloves until smooth and fully combined.
- Gently fold in the 40 g (¼ cups) chia seeds, distributing them evenly as they absorb the liquid and begin thickening the pudding.
Chill
- Pour the mixture into individual jars or containers. Cover and refrigerate for at least 4 hours, or preferably overnight, until it thickens into a pudding consistency.
Serve
- Once the chia pudding is set, stir it lightly and top with 240 g (1 cups) yoghurt.
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