Dessert

Pumpkin Pie Spice Chia Seed Pudding Recipe

ByIsabella Vance February 8, 2026February 8, 2026

Introduction

This Pumpkin Pie Spice Chia Seed Pudding is a creamy, protein-packed treat perfect for breakfast, a snack, or dessert. Infused with warm spices and pumpkin flavor, it’s both comforting and nutritious. Plus, it’s easy to prepare and makes a great make-ahead option.

A close-up of a spoon holding a two-layered dessert where the bottom layer is a thick, grainy, light brown mixture with small black seeds, topped with a smooth, white creamy layer. The spoon is held above a blurred background showing a glass jar containing the same dessert, all set on a white marbled surface. There are bright orange pumpkins blurred in the background adding color contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup chia seeds
15 oz coconut milk (add a little more if you want a thinner pumpkin 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 instead of coconut milk for a lighter flavor.
Add a dash of nutmeg or cloves for a spicier profile.
Swap Greek yogurt for a dairy-free alternative to make it vegan.
Mix in fresh berries or chopped nuts for added texture and flavor.

Storage

Store the chia pudding in an airtight container in the refrigerator for up to 3-4 days. Stir well before serving. You can enjoy it cold directly from the fridge or let it sit at room temperature for a few minutes for a softer texture.

How to Serve

A close-up top view of a round clear container filled with a single layer of thick, brown pudding with visible black chia seeds throughout, giving it a textured look; the container has a pink rim and is placed on a white marbled textured surface that looks like a worn white wooden board. A small orange pumpkin is partially visible on the upper left side and a pink lid lies above the container. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of milk instead of coconut milk?

Yes, you can use almond milk, oat milk, or any other plant-based milk depending on your preference. Keep in mind that the flavor and creaminess may vary slightly.