10-Minute Creamy Pumpkin Chia Pudding
A creamy, protein-packed pumpkin chia pudding that’s rich in fiber and heart-healthy fats. Easy to prepare, refrigerate overnight, and top with bananas or nuts for a wholesome, make-ahead breakfast.
Equipment
- 1 mixing bowl (medium)
- 1 whisk or spoon
- 3 serving bowls or jars
- Measuring Cups and Spoons
Ingredients
For the Chia Pudding:
- 1 cup coconut milk or milk of choice
- 1 cup vanilla Greek yogurt
- ¼ cup chia seeds
- 1 15 oz can pumpkin puree
- ½ tsp pumpkin pie spice
- 3 Tbsp maple syrup
Toppings (Optional):
- 1 banana sliced
- ¼ cup toasted pecans
Instructions
- Prepare the Mixing Base: Start by gathering a medium-sized mixing bowl and all your ingredients. Pour 1 cup of coconut milk (or your preferred milk) and 1 cup of vanilla Greek yogurt into the bowl. Stir gently with a whisk or a large spoon until the mixture is smooth and well combined, forming a creamy base for your pudding.
- Incorporate Pumpkin Flavor: Add the entire 15-ounce can of pumpkin puree to the yogurt and milk mixture. Use your whisk to blend it thoroughly, ensuring there are no lumps. The pumpkin gives your pudding a rich, autumnal flavor and a smooth, velvety texture.
- Sweeten Naturally: Measure 3 tablespoons of maple syrup and pour it into the mixture. Stir well to evenly distribute the natural sweetness. Maple syrup adds gentle sweetness without refined sugar, keeping the pudding wholesome and balanced.
- Spice It Up: Sprinkle in 1/2 teaspoon of pumpkin pie spice. Use a whisk or spoon to fold the spice into the mixture completely. This will infuse the pudding with warm, comforting notes of cinnamon, nutmeg, and clove. Taste slightly and adjust the spice to your liking if desired.
- Add Chia Seeds for Texture and Nutrition: Measure 1/4 cup of chia seeds and sprinkle them evenly over the pudding mixture. Stir thoroughly to ensure the seeds are fully incorporated. Chia seeds absorb liquid, creating a gel-like consistency while adding fiber, protein, and omega-3 fatty acids.
- Portion Into Serving Containers: Divide the pudding mixture evenly among 3 serving bowls or jars. Use a spatula to scrape down the sides and ensure each serving has an even amount of chia, pumpkin, and yogurt mixture. This makes it easy for portion control and meal prep.
- Refrigerate to Set: Cover each bowl or jar with a lid or plastic wrap. Place them in the refrigerator for at least 2 hours, though overnight is preferable. During this time, the chia seeds will absorb the liquid, thicken the mixture, and create a smooth, spoonable pudding.
- Prepare Toppings: While the pudding sets, prepare your toppings. Slice 1 banana and toast 1/4 cup of pecans lightly in a dry skillet over medium heat for 2–3 minutes until fragrant. This adds a crunchy texture and enhances the nutty flavor.
- Serve and Garnish: Once the pudding has fully set, remove it from the fridge. Top each serving with banana slices and toasted pecans, or customize with other favorite toppings like granola, coconut flakes, or fresh berries.
- Enjoy or Store for Later: Enjoy your pumpkin chia pudding immediately as a nutritious breakfast or snack. If you’re saving it for later, cover tightly and refrigerate for up to 3 days. The flavors will continue to meld, making it even more delicious with time.
Notes
- This pudding is best prepared ahead of time, as the chia seeds need at least 2 hours to absorb the liquid and achieve the perfect creamy consistency.
- For a vegan version, use plant-based yogurt and maple syrup.
- Adjust the sweetness according to taste—maple syrup can be replaced with agave nectar, honey (if not vegan), or stevia.
- Try experimenting with milk options: almond, oat, or soy milk work beautifully and each adds its own subtle flavor.
- Toasting nuts or seeds before adding as toppings enhances flavor and adds satisfying crunch.
