Introduction

This High Protein Pumpkin Chia Seed Pudding is a delicious and nutritious way to enjoy fall flavors any time of year. Packed with protein and fiber, it makes a perfect breakfast or snack that’s both filling and gut-friendly. Easy to prepare and ideal for meal prep, it’s a healthy treat you’ll want to make again and again.

A clear glass jar with a metal clasp shows two distinct layers: the bottom layer is greyish chia seeds soaked in a creamy liquid, with a speckled texture, while the top layer is a bright orange pumpkin puree, smooth and thick. The jar sits on a wooden surface with three cinnamon sticks and two star anise in front, adding warm brown and reddish tones to the scene. The background is softly blurred with a soft mix of green and orange shapes, suggesting a cozy kitchen space. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup high protein milk (such as Fairlife) or unsweetened almond milk (subtract 13g protein if using almond milk)
½ cup pumpkin purée (not pumpkin pie mix)
3 tbsp chia seeds
¾ cup unsweetened Greek yogurt (Fage Unsweetened Lactose Free or any unsweetened variety)
½ tsp vanilla extract
½ tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
2 tsp pure maple syrup (or monk fruit for sugar-free option)

Instructions

Step 1: In a bowl or jar, whisk together the milk, pumpkin purée, chia seeds, vanilla extract, pumpkin pie spice, and maple syrup until well combined.
Step 2: Let the mixture sit for about 10 minutes, then whisk again to break up any chia clumps.
Step 3: Cover and refrigerate the pudding overnight, or for at least 3 to 4 hours, to allow it to thicken.
Step 4: Before serving, stir in the Greek yogurt for added creaminess and protein.
Step 5: Portion into serving jars, add your favorite toppings, and enjoy your high protein pumpkin pudding!

Tips & Variations

Make a large batch for meal prep; the pudding keeps well for up to 5 days refrigerated.
If the pudding becomes too thick after a few days, stir in a little more almond milk to loosen the texture.
Pumpkin Pecan Pie: Top with 1 tbsp chopped pecans and a sprinkle of cinnamon for crunch and warmth.
Pumpkin Chocolate Chip: Stir in 1 tbsp dark chocolate chips or cacao nibs before serving for a sweet twist.
Pumpkin Coconut Crunch: Sprinkle 2 tsp unsweetened shredded coconut on top for texture.
Pumpkin Apple Crisp: Add ¼ cup diced apple, optionally sautéed with cinnamon, for a fruity touch.
Pumpkin Peanut Butter Swirl: Mix in 1 tbsp natural peanut or almond butter to add richness.
Pumpkin Berry Bliss: Top with ¼ cup fresh blueberries or raspberries for a burst of freshness.
Pumpkin Latte Vibes: Stir in 1 tsp instant espresso or finely ground coffee before chilling for a cozy caffeine kick.

Storage

Store the pudding covered in the refrigerator for up to 5 days. You can also freeze it in small jars and thaw overnight when ready to eat. Note that freezing may slightly change the texture, but the flavor will remain delicious. When reheating, stir well and add a splash of milk if needed to adjust consistency.

How to Serve

A glass jar filled with two clear layers stands on a wooden table: the bottom layer is light gray with many small chia seeds creating a textured, gel-like look, and the top layer is a thick, bright orange pumpkin mixture with visible small spice bits. Next to the jar on the table are three cinnamon sticks and two star anise pods, adding warm brown tones and texture. The background shows a soft blur of a pumpkin, garlic cloves, and green herb leaves, all set in a cozy kitchen environment. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dairy-free milk for this pudding?

Yes, unsweetened almond milk or other plant-based milks can be used. Keep in mind this may reduce the protein content compared to using high protein dairy milk.

How long does the pudding need to set?

The pudding needs at least 3 to 4 hours to thicken, but overnight chilling yields the best texture and flavor.

High Protein Pumpkin Chia Seed Pudding Recipe

Print Recipe

★★★★★

4.9 from 133 reviews

This High Protein Pumpkin Chia Seed Pudding is a delicious, nutrient-packed breakfast or snack option. Combining pumpkin purée, chia seeds, Greek yogurt, and a hint of warm pumpkin pie spice, this pudding is rich in protein and fiber, perfect for gut health and sustained energy. It’s easy to prepare in advance and customizable with your favorite toppings or mix-ins.

Author: Maya
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: Overnight (minimum 3-4 hours refrigeration)
Yield: 1 serving (15 oz) base recipe or 5 servings (eight ounces each) meal prep version 1x
Category: Breakfast, Snack
Method: No-Cook
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

Base Recipe (1 serving, 15 oz)

1 cup high protein milk (e.g., Fairlife) or unsweetened almond milk (subtract 13g protein if almond milk)
½ cup pumpkin purée (not pumpkin pie mix)
3 tbsp chia seeds
¾ cup Fage Unsweetened Lactose Free Greek Yogurt or any unsweetened Greek yogurt
½ tsp vanilla extract
½ tsp pumpkin pie spice (or cinnamon + nutmeg + ginger)
2 tsp pure maple syrup (or monk fruit for sugar-free)

Meal Prep Version (Five 8-ounce servings)

2 ½ cups unsweetened almond milk
1 ¾ cup pumpkin purée (about 1 15 oz can)
1 cup plain Greek yogurt (Fage Lactose Free preferred)
1 cup chia seeds
1 tbsp vanilla extract
2 ½ tsp pumpkin spice
3 tbsp pure maple syrup

Instructions

Mix Ingredients: In a bowl or jar, whisk together the almond milk, pumpkin purée, chia seeds, vanilla extract, pumpkin pie spice, and maple syrup until thoroughly combined.
Initial Rest: Let the mixture sit for 10 minutes, then whisk again to break up any chia seed clumps that have formed.
Refrigerate: Cover the bowl or jar and refrigerate overnight, or for at least 3 to 4 hours to allow the pudding to thicken and the chia seeds to fully absorb the liquid.
Add Yogurt: The next day or just before serving, stir in the Greek yogurt to add creaminess and boost the protein content.
Serve: Portion the pudding into serving jars or bowls. Add your favorite toppings such as nuts, fruit, or spices, and enjoy chilled.

Notes

Make a large batch ahead of time for meal prep; it keeps well in the fridge for up to 5 days.
If pudding becomes too thick after a few days, stir in a little extra almond milk to achieve desired consistency.
Letting the pudding sit overnight improves texture and flavor.
Serving Suggestions: Add chopped pecans and cinnamon for Pumpkin Pecan Pie flavor; dark chocolate chips for Pumpkin Chocolate Chip; shredded coconut for Pumpkin Coconut Crunch; diced apple for Pumpkin Apple Crisp; natural peanut butter swirl for Pumpkin Peanut Butter Swirl; fresh berries for Pumpkin Berry Bliss; or instant espresso for Pumpkin Latte Vibes.
Storage Tip: Freeze portions in small jars if needed; thaw overnight. Texture might change slightly but flavor remains delicious.

Keywords: pumpkin chia pudding, high protein breakfast, pumpkin recipes, gut-friendly snack, gluten free pumpkin pudding, healthy pumpkin dessert