Embrace fall with this Pumpkin Chia Pudding. Full of cozy spices and blended for a creamy texture, it's the best autumn breakfast.
It's that time of year when the pumpkin puree is flowing and cinnamon is in the air! Of course, I'll be re-making my pumpkin pie oats and pumpkin protein pancakes all season long, but I would be a bad food blogger if I didn't share some more.
So to start off the fall recipes with a bang, I have my pumpkin pie chia pudding. We blend a creamy base with pumpkin puree, chia seeds, Greek yogurt, which is perfect for anyone who hates the clumpy texture of regular chia pudding. Then, for a true pumpkin pie experience, we top it with crushed graham crackers and whipped cream.
Enjoy it as a breakfast, snack or healthy dessert- this pumpkin chia pudding does it all!
Why This Recipe Is Dietitian Approved
- High in fibre. Chia seeds are an incredible source of fibre, which supports digestion, gut health, and satiety.
- Balanced sweet treat. This pumpkin pie chia pudding is balanced with protein and fibre.
- Creamy and smooth. If you hate the usual texture of chia pudding, you'll love this recipe.
Ingredients
Chia seeds. This is the key ingredient in this recipe and a great source of fiber and healthy fats. You can use black or white chia seeds, the only difference will be the colour.
Milk. Any milk of choice will work. I typically use 1% dairy milk or soy milk to help boost the protein.
Pumpkin puree. Make sure you are purchasing 100% pure pumpkin (and not pumpkin pie filling). This allows us to customize how much sugar we want to add to this chia pudding.
Maple syrup. For sweetness! Pure maple syrup adds a touch of rich caramel flavour while providing some key minerals such as calcium, thiamin, and potassium.
Salt. A tiny pinch of salt brings out the flavours in this recipe, helping to highlight the pumpkin pie spice.
Greek yogurt. We use plain Greek yogurt to create the thick, creamy consistency commonly associated with pumpkin pie filling while also adding additional protein.
Vanilla extract. For flavour! I usually recommend using pure vanilla extract in any recipe that is not being baked.
Pumpkin pie spice. These cozy spices are a comforting blend of cinnamon, ginger, nutmeg, allspice and cloves. For ease you can purchase it premixed or you can also make your own by adding: ½ teaspoon cinnamon, ⅛ teaspoon ginger, pinch of nutmeg, ⅛ teaspoon cloves and ¼ teaspoon all spice.
Graham crackers. I love using graham crackers for authentic pumpkin pie experience. For the freshest flavour, I recommend purchasing whole graham crackers and crushing them yourself.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- In a high powered blender combine milk, pumpkin puree, maple syrup, vanilla extract, Greek yogurt, chia seeds, pumpkin pie spice and salt.
- Blend until smooth.
- Divide the blended chia pudding into 4 small glass jars (about ¾ cup in each). Cover and place in the fridge for at least 2 hours to thicken.
- For serving, top with crushed graham cracker crumbs and whipped cream.
Substitutions and Variations
To make gluten-free: the base chia pudding recipe is naturally gluten-free. For the graham cracker crumbs, I recommend using gluten-free graham crackers and crushing them yourself.
To make dairy-free/vegan: substitute milk and Greek yogurt with a dairy-free milk and thick yogurt option. For a higher protein option, I always recommend using soy milk.
To make nut-free: this recipe is naturally nut-free.
Equipment
- Blender
- Jar
Storage
These chia puddings will stay fresh in the fridge for up to 5 days if stored in airtight jars with lids.
Top Tips for Success
Your blender will affect how smooth this recipe turns out. I highly recommend using a high powered blender like this one or the Splendor blender that I used.
If you're not wanting to blend this recipe I would recommend whisking the liquid ingredients (pumpkin, milk, vanilla, yogurt, maple syrup) thoroughly before adding the chia seeds to ensure it is nice and smooth.
Frequently Asked Questions
Yes! Add 4 tablespoon of vanilla protein powder into the blender for a higher protein version.
No you do not! I personally like blending the chia pudding to create the same smooth and creamy consistency of a traditional pumpkin pie. Just whisk all ingredients and allow them to thicken in the fridge overnight.
Yes! For this recipe all you need is: ½ teaspoon cinnamon, ⅛ teaspoon ginger, pinch of nutmeg, ⅛ teaspoon cloves and ¼ teaspoon allspice.
More Fall Recipes
You'll love these other fall breakfasts!
- Apple Pie Overnight Oats
- Easy Pumpkin Protein Pancakes
- The Best Oat Flour Pumpkin Muffins
- Vegan Pumpkin Breakfast Cookie
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this pumpkin chia pudding, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Pumpkin Pie Chia Pudding
Ingredients
- 1 cup milk
- 1 cup pure pumpkin puree
- 4 tablespoon maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup plain Greek yogurt
- ⅓ cup chia seeds black or white
- 1 teaspoon pumpkin pie spice
- Pinch of salt
Toppings:
- ¼ cup crushed graham crackers
- Whipped cream
Instructions
- In a high powered blender combine milk, pumpkin puree, maple syrup, vanilla extract, Greek yogurt, chia seeds, pumpkin pie spice and salt. Blend until smooth.
- Divide the blended chia pudding into 4 small glass jars (about ¾ cup in each). Cover and place in the fridge for at least 2 hours to thicken.
- For serving, top with crushed graham cracker crumbs and whipped cream.
Patti Haney says
Soooo satisfying! Not overly sweet, but wonderfully creamy! Easy to make!