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–+ servings
Pumpkin chia seed pudding on countertop in three glasses.
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4.80 from 5 votes

Favorite Pumpkin Chia Pudding

With the flavor of pumpkin pie and the nutrition of chia seeds and yogurt, this is a power-packed breakfast option. You can make it ahead and grab it on busy mornings!
Prep Time5 minutes
Cook Time0 minutes
Chilling time4 hours
Total Time4 hours 5 minutes
Course: Snack
Cuisine: American
Servings: 4
Calories: 160kcal
Author: Amy Palanjian

Equipment

Ingredients

  • 1 cup canned pumpkin puree
  • 1 cup plain yogurt (whole milk yogurt preferred)
  • ⅓ cup chia seeds
  • 2 tablespoons maple syrup (or honey for kids over age 1)
  • 1 teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • Fresh fruit, shredded coconut, mini chocolate chips, whipped cream (optional to top)
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Instructions

  • Add all ingredients to a medium bowl except the optional toppers. Stir together to make a smooth mixture.
  • (To make the final texture smooth, add all ingredients to a blender and blend very well. I recommend blending it for at least a minute to get the seeds as finely ground as possible, which results in the smoothest pudding after it chills.)
  • Add to airtight containers (I like to do small snack-size ones but you can do one larger container, too) and store in the fridge for at least 2 hours and up to 3-5 days.
  • Serve cold with desired toppings.

Notes

  • Store in the fridge in airtight containers for up to 3-5 days.
  • Feel free to double the pumpkin pie spice and cinnamon if you'd like. (It can get a smidge bitter with a full teaspoon of each, but I know some may like a stronger flavor!)
  • Dairy-free: Use nondairy Greek-style yogurt.
  • Use 1/4 cup applesauce and omit the maple syrup to make this added-sugar-free.
  • You can make this a little smoother by blending the mixture up in a blender before popping it into the fridge or using ground chia seeds.
  • Top with fresh fruit (like blueberries), Sauteed Apples, granola, or other desired toppers.
  • To make into bites, prepare the recipe (I blend it smooth), then add to an ice cube tray and freeze for two hours. Pop out and serve!

Nutrition

Calories: 160kcal | Carbohydrates: 21g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 35mg | Potassium: 308mg | Fiber: 7g | Sugar: 11g | Vitamin A: 9603IU | Vitamin C: 3mg | Calcium: 199mg | Iron: 2mg