THICK Pumpkin Pie Chia Pudding with Greek Yogurt
This Pumpkin Pie Chia Pudding is thick, creamy, and filled with pumpkin, warm fall spices, and just the right amount of maple sweetness. It’s an easy make-ahead breakfast or snack that brings all the flavors of pumpkin pie into a simple chia pudding.
As soon as pumpkin season rolls around, I’m looking for every excuse to work those fall flavors into my recipes, and this chia pudding is such an easy way to do it. It’s thick, creamy, perfectly spiced, and has that pumpkin pie flavor while still being simple enough to prep ahead for breakfast or a snack. And if you want to make it extra special, I have a really great homemade almond butter recipe you can use in this too.
This is such an easy recipe to prep at night and have waiting in the fridge the next morning, and it gets even thicker as it chills. Top it with Greek yogurt, almond butter, crunchy granola, chopped pecans, or an extra sprinkle of cinnamon. And if you’re ready to fully lean into pumpkin season, try my Pumpkin Overnight Oats or one of my Pumpkin Cheesecake Jars next—or browse through my other pumpkin recipes for even more fall inspiration.
How to Make
Add the Greek yogurt, pumpkin purée, milk, almond butter, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt to blender. Blend until smooth and creamy.
Add the chia seeds to a large bowl and pour the pumpkin milk over, whisk for 1-2 minutes.
Let the mixture sit for 5 minutes, then whisk once more to break up any chia seed clumps.
Pour into a bowl with a tight lid. Cover and refrigerate for at least 4 hours or best overnight, until thick and creamy.
Stir before serving and divide into jars or bowls. Top with Greek yogurt, almond butter,
granola, chopped pecans, or an extra sprinkle of cinnamon, if desired.
Tips and Tricks
- Whisk twice. Whisk the chia seeds well when you first add the pumpkin mixture, then again after 5 minutes to help prevent clumps.
- Let it chill overnight. Four hours will work, but an overnight chill gives the chia seeds plenty of time to absorb the liquid and creates the thickest, creamiest texture.
- Use pure pumpkin purée. Make sure you’re using 100% pumpkin and not pumpkin pie filling, which already contains added sugar and spices.
- Adjust before serving. Chia pudding naturally thickens as it sits, so stir in a splash of milk if you prefer a slightly thinner consistency.
- Have fun with the toppings. Add Greek yogurt, almond butter, granola, chopped pecans, or a sprinkle of cinnamon for a little extra texture.
How to Save and Store
Store your Pumpkin Pie Chia Pudding in an airtight container or individual jars in the refrigerator for up to 4–5 days. Give it a good stir before serving, and if it has thickened more than you like, mix in a small splash of milk until it reaches your desired consistency. For the best texture, wait to add toppings like granola or chopped pecans until just before serving.
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If you make the Pumpkin Pie Chia Pudding, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
THICK Pumpkin Pie Chia Pudding with Greek Yogurt
Ingredients
- ½ cup chia seeds
- ¾ cup plain Greek yogurt (I used 0% fage)
- ¾ cup pumpkin purée
- 1 cup milk of choice
- 3 tbsp almond butter
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- 1½ tsp pumpkin pie spice
- ½ tsp cinnamon
- Pinch of salt
Instructions
- Add the Greek yogurt, pumpkin purée, milk, almond butter, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt to blender. Blend until smooth and creamy.
- Add the chia seeds to a large bowl and pour the pumpkin milk over, whisk for 1-2 minutes. Let the mixture sit for 5 minutes, then whisk once more to break up any chia seed clumps. Pour into a bowl with a tight lid.
- Cover and refrigerate for at least 4 hours or best overnight, until thick and creamy.
- Stir before serving and divide into jars or bowls. Top with Greek yogurt, almond butter, granola, chopped pecans, or an extra sprinkle of cinnamon, if desired.
Notes
- Use 100% pure pumpkin purée, not pumpkin pie filling.
- Any milk of choice will work in this recipe.
- For best results, refrigerate overnight to allow the chia pudding to fully thicken.
- If the pudding becomes too thick, stir in a splash of milk before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
