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High Protein Pumpkin Pie Chia Pudding - Creamy, Cozy, and Meal-Prep Friendly

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chia seeds – Whole black or white chia seeds work.
  • Pumpkin purée – Use 100% pure pumpkin, not pumpkin pie filling.
  • Unsweetened milk – Almond, oat, soy, or dairy milk.
  • Plain Greek yogurt – 2% or 0% for protein and creaminess. Use dairy-free yogurt if needed.
  • Vanilla or unflavored protein powder – Whey, pea, or your favorite option.
  • Maple syrup or honey – For sweetness. Use a zero-calorie sweetener if preferred.
  • Pumpkin pie spice – Or a mix of cinnamon, ginger, nutmeg, and cloves.
  • Vanilla extract – For extra warmth and flavor.
  • Pinch of salt – Balances sweetness and boosts flavor.
  • Optional toppings – Crushed pecans or walnuts, granola, whipped cream or coconut whip, cacao nibs, or a dusting of cinnamon.

Method
 

  1. Mix the wet base. In a medium bowl or jar, whisk together 1 cup milk, 1/2 cup pumpkin purée, 1/2 cup plain Greek yogurt, 1 scoop protein powder, 1–2 tablespoons maple syrup, 1 teaspoon vanilla extract, 1–1.5 teaspoons pumpkin pie spice, and a pinch of salt until smooth.
  2. Add chia seeds. Stir in 3 tablespoons chia seeds. Whisk well for 30–45 seconds to distribute evenly and prevent clumps.
  3. Rest and stir again. Let the mixture sit for 5–10 minutes, then stir again to break up any settling chia. This step helps the pudding thicken evenly.
  4. Chill. Cover and refrigerate at least 3–4 hours, or overnight for best texture. It will thicken to a spoonable, pudding-like consistency.
  5. Adjust texture. If it’s too thick, stir in a splash of milk. If it’s too loose, add 1 more teaspoon chia and rest another 15–20 minutes.
  6. Serve with toppings. Spoon into bowls or jars and finish with crushed nuts, a dollop of yogurt or whipped cream, a sprinkle of cinnamon, or granola for crunch.