Healthy Pumpkin Pie Chia Seed Pudding – High Protein!

When pumpkin season rolls around, I can’t resist bringing cozy fall flavors into every meal of the day – and this pumpkin pie chia pudding might just be the easiest way to do it! It tastes like dessert, but it’s secretly packed with protein, fiber, and healthy fats thanks to simple, nourishing ingredients like chia seeds, Greek yogurt, protein powder, and pumpkin puree. The best part? It takes just a few minutes to mix, and then your fridge does the rest of the work while the chia seeds create that creamy, gel-like consistency we all love. This high-protein chia pudding makes the perfect fall breakfast, snack, or even post-dinner sweet treat. Think of it like pumpkin pie you can eat with a spoon – no oven required!

Healthy Pumpkin Pie Chia Seed Pudding – High Protein!

This pumpkin pie chia pudding is creamy, cozy, and super nourishing – the kind of recipe I can’t stop making all pumpkin season long (okay, really all year long!).

Chia pudding is super filling thanks to the high protein and high fiber content, so it’s one I easily rely on multiple times a week. I love my chocolate protein chia pudding and protein matcha chia pudding, and this pumpkin flavor is a big-time favorite too!

Make a batch tonight, and tomorrow you’ll wake up to the easiest (and tastiest) fall breakfast waiting for you!

Love chia pudding? Check out my ultimate guide to chia pudding for more tips, tricks, and recipe inspiration.

Why you’ll love this pumpkin chia seed pudding

High Protein & Fiber – Between the Greek yogurt, protein powder, and chia seeds, this pudding keeps you satisfied and energized.

Quick Meal Prep – Just 5 minutes to stir everything together – no cooking, no fuss. Make a batch in advance and enjoy all week long.

Fall Flavor: Pumpkin spice everything, please! This hits all the cozy notes of pumpkin pie and helps you eat veggies at breakfast time!

Health benefits of chia seeds

Besides being tasty and versatile, chia seeds are nutritional powerhouses:

• Rich in omega-3 fatty acids, which help support brain and heart health.
• High in fiber (hello, happy digestion and satiety!).
• Source of plant-based protein to complement the yogurt and protein powder.
• Packed with antioxidants and minerals like magnesium and calcium.

Ingredients you’ll need for pumpkin pudding

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• Almond milk – A light, dairy-free base that hydrates the chia seeds. You can swap for oat, soy, or cashew milk if you prefer.
• Plain Greek yogurt – Adds creaminess, gut-friendly probiotics, and an extra boost of protein.
• Pumpkin puree – Brings classic pumpkin pie flavor and natural sweetness (use store-bought or homemade).
• Vanilla protein powder – Adds sweetness and makes this pudding high in protein.
• Chia seeds – These tiny seeds absorb liquid, expand, and create a thick pudding texture while adding omega-3 fatty acids and fiber.
• Pumpkin pie spice – The blend of cinnamon, nutmeg, ginger, allspice, and cloves that gives you that classic pumpkin pie flavor.

How to make pumpkin pie chia pudding

Step 1: In a mason jar or small bowl, whisk together almond milk, Greek yogurt, pumpkin puree, protein powder, and pumpkin pie spice until smooth.

Step 2: Stir in chia seeds, making sure they’re evenly mixed so they don’t clump. After the initial stir, wait 5-10 minutes and stir again.

Step 3: Cover and refrigerate for at least 3 hours (overnight is even better) to allow the chia seeds to thicken into a pudding-like texture.

Step 4: When ready to eat, give it a good stir and top with a little whipped cream for the ultimate pumpkin pie flavor experience!

Check out this pumpkin chia pudding recipe!

The video can be watched below, or on my YouTube channel!

Pro tips for the best chia pudding

• Shake before you set: If you use a mason jar, give it a shake about 10 minutes after mixing. This prevents the chia seeds from sinking to the bottom.
• Texture preference: Like it thicker? Add an extra tablespoon of chia seeds. Want it looser? Stir in more almond milk before serving.
• Sweet tooth option: Add a drizzle of maple syrup or honey if you prefer a sweeter pudding.

Serving suggestions

Take your pumpkin pie chia pudding to the next level with toppings and add-ins:

• Crunchy toppings: Pumpkin seeds, granola, or crushed graham crackers for a pumpkin pie twist.
• Fresh fruit: Sliced bananas, pomegranate seeds, or apples pair perfectly with pumpkin spice.
• Creamy extras: A dollop of whipped cream, coconut whip, or Greek yogurt on top feels extra decadent.
• Nutty drizzles: Almond butter or peanut butter makes it richer and more filling.
• Chocolate lovers: Shave dark chocolate over the top for pumpkin pie meets chocolate pudding vibes.

Storing and freezing chia pudding

Chia pudding is made for meal prep! Once it’s set, store it in an airtight container – or in small glass jars for easy grab-and-go options – and keep it in the fridge for up to five days. Before eating, give it a quick stir to redistribute the chia seeds, since they sometimes settle at the bottom.

While chia pudding keeps best in the fridge, you can absolutely freeze it for longer storage. Simply portion it into individual containers or jars, leaving a little room at the top for expansion, and freeze for up to one month.

When you’re ready to enjoy, thaw it overnight in the fridge. The texture may separate slightly as it defrosts, so give it a good stir (or a quick blend) to bring back that creamy consistency. Freezing works especially well if you like to prep large batches or want a stash of ready-to-go breakfasts and snacks for busy weeks.

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this chia seed pumpkin pie pudding recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Almond milk – Swap for oat, soy, cashew, or even coconut milk. Each one changes the texture slightly – oat adds natural sweetness, cashew is extra creamy, and coconut gives a rich flavor with healthy fats.

Plain Greek yogurt – For a dairy-free option, use coconut yogurt. You can also blend cottage cheese for more protein and a smooth, creamy consistency.

Pumpkin puree – Mashed sweet potato or butternut squash both make great substitutes. Just be sure to use plain purée, not pumpkin pie filling.

Vanilla protein powder – Use unflavored or pumpkin pie protein powder, or skip it and add 1–2 teaspoons of nut butter plus a drizzle of maple syrup and a dash of vanilla extract for sweetness.

Chia seeds – Either black or white chia seeds work perfectly. If you’re out, ground flaxseed can thicken similarly, though the texture will be softer, so reduce the milk by half the amount.

Pumpkin pie spice – Make your own blend with 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and a pinch of cloves, ginger, and allspice.

More chia pudding recipes you’ll love

• High protein chocolate chia pudding
• Creamy lemon chia seed pudding – high protein!
• Protein matcha chia pudding cups

If you try this delicious pumpkin pie chia pudding recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather