This creamy pumpkin pie chia pudding takes less than 10 minutes to prep a batch of 4, making it the ultimate make-ahead fall breakfast or snack. I used high protein Greek yogurt for the base (these have 12 grams of protein each!), which also allows this pudding to set in just minutes, thanks to the yogurt’s thick texture! I’ve also doubled up the pumpkin with pumpkin pie spice blend and canned pumpkin puree for ease. It is so dang good!

Three small glass jars filled with pumpkin chia pudding, topped with whipped cream and sprinkled with cinnamon. A spoon is placed in the middle jar. The jars are set on a lightly dusted surface against a white textured wall.

One of the reasons chia pudding is a staple in the rotation for me is it’s pretty much effortless, and as a dietitian and a mom of young kids, I’m always on the hunt for easy high protein snacks my whole family loves. Let me tell you, this pumpkin chia pudding is a keeper as a quick fall breakfast, snack or even dessert! 

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Not only is it insanely delicious (my family ate it so quick, I had to make it twice the week I first tested it) but it is an absolute nutrition powerhouse.  Pumpkin isn’t just a fall flavor star — it’s rich in beta-carotene, an antioxidant that supports eye health and immune health. And, on top of acting as a thickening agent, chia seeds are a great source of omega-3s, fiber (9 grams per serving in this recipe) and calcium!

If you love pumpkin in your snacks, you’ll also want to try my Pumpkin Protein Balls. They’re soft, chewy, and packed with protein, they’re the perfect grab-and-go pumpkin treat.

Seven small bowls containing chia seeds, pumpkin puree, yogurt, milk, maple syrup, vanilla extract, cinnamon, and sea salt are arranged on a pink surface.

I did test this recipe both with, and without Greek yogurt, but since I wanted it to be high in protein without protein powder, Greek yogurt was the clear winner. Plus it makes it ultra creamy! I also tested it both whisked and blended but to my surprise, I actually preferred the crunch of the chia seeds in the whisked version, which was also quicker to make. Win win!

Let’s Make This Pudding!

A glass bowl containing pumpkin puree, cream cheese, chia seeds, cinnamon, and cocoa powder, before mixing, on a light pink surface.

STEP 1: Dump

Close-up of a thick, brownish chia seed pudding being stirred with a white spoon in a clear bowl. The mixture appears creamy and textured.

STEP 2: Whisk

A small glass jar filled with a thick, textured mixture that appears to be a type of overnight oats or chia pudding, placed on a light pink surface. Another partially visible jar is in the background.

SETP 3: Chill

A small glass jar filled with pumpkin chia pudding, topped with a dollop of whipped cream and sprinkled with chopped pecans, sits on a white textured cloth.

STEP 4: Top

That’s it! So easy. Plus it keeps well for up to 5 days in the fridge making it a meal prep dream!

Two glass jars filled with a creamy chia pudding, topped with whipped cream and a sprinkle of cinnamon, each with a spoon. The jars sit on a white cloth, with one jar in focus and the other blurred in the background.

Watch How To Make It Here:

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Three small glass jars filled with pumpkin chia pudding, topped with whipped cream and sprinkled with cinnamon. A spoon is placed in the middle jar. The jars are set on a lightly dusted surface against a white textured wall.

Prep Ahead Pumpkin Pie Chia Pudding (High Protein)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Lindsay Pleskot, RD
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Breakfast, Snacks
  • Method: Set
  • Cuisine: American
  • Diet: Diabetic
Print Recipe

Description

This creamy pumpkin pie chia pudding takes less than 10 minutes to prep a batch of 4, making it the ultimate make-ahead fall breakfast or snack. I used protein-rich Greek yogurt for the base (these have 12 grams of protein each!), which also allows the pudding to set in just 10 minutes! I’ve also doubled up the pumpkin with pumpkin pie spice blend and canned pumpkin puree for ease. It’s absolutely delicious!

Ingredients

Scale
  • 1 cup plain plain Greek yogurt
  • ½ cup pumpkin puree 
  • ½ cup milk of choice
  • ¼ cup maple syrup
  • 2 tsp vanilla
  • ½  cup chia seeds
  • 2 tsp pumpkin pie spice
  • Pinch of salt

Topping:

Instructions

  1. To a large bowl, add the yogurt, pumpkin puree, milk, maple syrup, vanilla, chia seeds, pumpkin pie spice and salt. Whisk until combined.
  2. Divide evenly between 4 sealable jars or containers (alternatively store in one large container to dish up as needed) and set in the fridge for at least 10 minutes. 
  3. To serve, top with whipped cream or Greek yogurt whip, a sprinkle of pumpkin pie spice, and pecan pieces if desired.

Notes

Storage: Store in individual jars or in one container in the fridge for up to 5 days.