Dessert

Pumpkin Pie Spice Chia Seed Pudding Recipe

Bylilan Sage July 1, 2026July 1, 2026

Introduction

This Pumpkin Pie Spice Chia Seed Pudding is a creamy and nutritious treat perfect for breakfast or dessert. Packed with protein and cozy fall flavors, it’s easy to prepare and can be enjoyed anytime you crave a healthy indulgence.

A close-up of a silver spoon holding two layers of a creamy dish; the bottom layer is light brown and thick with visible small chia seeds creating a bumpy texture, topped with a smooth white layer of cream. The spoon is held above a blurred white marbled surface with three small bright orange pumpkins in the background, adding a warm, autumn feel. The back shows a glass jar filled with the same brown chia mixture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup chia seeds
15 oz coconut milk (add more for a thinner pudding)
1/2 cup canned pumpkin puree
1/3 cup plain Greek yogurt (for added protein)
2 tablespoons pure maple syrup (or honey)
1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon (optional, for extra spice)
Pinch of salt
1-2 tablespoons vanilla protein powder (optional, for extra protein boost)

Instructions

Step 1: In a medium bowl, whisk together the coconut milk, Greek yogurt, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, cinnamon (if using), and a pinch of salt. If using protein powder, blend it in until fully incorporated. Stir in the chia seeds until well combined.
Step 2: Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
Step 3: Stir the pudding before serving. Top with additional pumpkin pie spice, a dollop of whipped cream, or a sprinkle of granola, if desired.
Step 4: Enjoy this creamy, protein-packed pudding as a healthy breakfast, snack, or dessert!

Tips & Variations

Use almond milk or oat milk instead of coconut milk for a different flavor.
Add a tablespoon of nut butter for extra richness.
For a vegan version, use a plant-based yogurt and maple syrup instead of honey.
Mix in fresh or dried fruit before serving for added texture and sweetness.

Storage

Store the chia pudding in an airtight container in the refrigerator for up to 4 days. Stir before serving and add toppings fresh each time. It can be enjoyed cold or at room temperature; warming it slightly is optional but not necessary.

How to Serve

An open glass jar filled with a light brown creamy drink, topped with a generous swirl of white whipped cream that has a soft and fluffy texture, sprinkled with a fine dusting of brown cinnamon powder on top. The jar is placed on a white board, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, you can substitute the coconut milk with almond, soy, oat, or any milk of your choice. Adjust the amount slightly to achieve your preferred pudding consistency.

How do I make the pudding thicker or thinner?

To make the pudding thicker, add more chia seeds or reduce the amount of liquid. For a thinner pudding, add a little more coconut milk or other milk until you reach the desired texture.