This pumpkin chia pudding is creamy, smooth and a must for a fall breakfast meal prep. Made with pumpkin puree, chia seeds, and warm spices like cinnamon, ginger and cloves, this pumpkin chia seed pudding is a delicious, protein-packed snack or breakfast that you can meal prep in advance.
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Why you'll love this recipe
Easy. This pumpkin chia pudding requires minimal prep and only a few simple ingredients, perfect for busy schedules.
Fall flavours. The warm spices and pumpkin puree make it a cosy, seasonal treat that’s perfect for autumn mornings.
Meal prep-friendly. You can make the pumpkin and chia seed pudding ahead of time and store it in the fridge for a week, ready for a grab-and-go breakfast or snack.
Ingredients
Milk. Provides the creamy base for the pumpkin chia pudding, and can be substituted with almond, oat, or coconut milk for a dairy-free option.
Pumpkin puree. Adds richness and warm fall flavour to the pumpkin puree chia pudding. 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. These tiny seeds absorb liquid and create a pudding-like texture. If you're a bit "iffy" with the whole texture, blend the chia seed pudding before refrigerating. It'll be smoother.
Protein powder. Boosts the protein content of the pumpkin chia seed pudding, making it more filling and suitable for a high-protein snack or breakfast.
Maple syrup. A natural sweetener that adds a touch of sweetness to balance the spices in the pumpkin spice chia pudding; honey or agave syrup can be used as alternatives.
Pumpkin spice. Adds warmth and depth to the flavours with a combination of cinnamon, ginger and ground cloves, enhancing the pumpkin spice profile in the chia seed pumpkin pudding.
You can make your own and adjust the flavours to suit your preferences, or you can buy it from the store (although, in Australia, I'm yet to see the mix).
Please check the recipe card for full list of ingredients and quantity.
How to make chia pudding
- Mix wet ingredients
In a medium-sized mixing bowl, whisk together the milk, pumpkin puree, protein powder, and maple syrup until smooth and well combined.
- Add spices
Stir in the cinnamon, ginger, and ground cloves, making sure they are evenly distributed throughout the pumpkin mixture for that warm fall flavour.
- Incorporate chia seeds
Gently fold in the chia seeds, making sure they are evenly spread throughout the mixture. The chia seeds will absorb the liquid and thicken the pudding as it sits.
- Refrigerate
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.
- Serve
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.
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 prep and leftovers
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 pumpkin-spice dishes
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Pumpkin Chia Pudding
Ingredients
Ingredients
- 240 ml (1 cup) milk (subs note 1)
- 120 g (½ cup) pumpkin puree (subs note 2)
- 40 g (¼ cup) chia seeds
- 30 g (¼ cup) protein powder (see note 3)
- 5 ml (1 tsp) vanilla extract
Pumpkin spice (make your own or use my combo)
- 5 g (1 tsp) cinnamon
- 2 g (½ tsp) ginger
- 2 g (½ tsp) ground cloves
Toppings (optional, included in nutrition information)
- 240 g (1 cup) yoghurt
- 20 g (2 tbsp) Pumpkin seeds
- 5 g (1 tsp) cinnamon
Instructions
Mix wet ingredients
- In a medium bowl, whisk together the milk, pumpkin puree, protein powder, and maple syrup until smooth and fully combined.
Add spices
- Stir in the cinnamon, ginger, and cloves, ensuring they're evenly mixed throughout for a cozy fall flavour.
Fold in chia seeds
- Gently fold in the 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 your favorite additions like yogurt, pumpkin seeds, granola, or an extra drizzle of maple syrup.
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