This pumpkin chia pudding gives you a creamy, nutritious, make-ahead breakfast packed with cozy fall flavor and made with simple, wholesome ingredients.
For more easy chia pudding recipes, try our Greek yogurt chia pudding, apple chia pudding, or banana chia pudding.
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Why you’ll love this Pumpkin Chia Pudding Recipe With Greek Yogurt!
This pumpkin chia pudding is a creamy, nutritious breakfast that tastes like fall 🍂 without feeling heavy or overly sweet. Pumpkin, cinnamon, ginger, and maple syrup bring those cozy flavors we start craving as soon as the weather turns a little cooler.
The combination of pumpkin purée and Greek yogurt makes the pudding especially thick and creamy, while chia seeds add fiber and Greek yogurt adds protein. It’s made with simple, wholesome ingredients that fit beautifully into a balanced everyday breakfast.
Louise and I especially like this recipe during those early fall weeks when you’re ready for pumpkin season 🎃 but it’s still warm enough to want a cool, refreshing breakfast rather than a steaming bowl of oatmeal.
It’s also wonderfully easy to prepare ahead. Mix everything together, refrigerate, and breakfast is waiting for you the next morning. Adjust the maple syrup to your taste, we like 3 tablespoons, but you can use less for a lightly sweet pudding. 🥄
P.S: If you enjoy cozy breakfasts you can prepare ahead, try our apple cinnamon overnight oats, baked apple oatmeal, or blueberry baked oatmeal.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Pumpkin puree: use 100% canned pumpkin, not pumpkin pie filling. Its naturally thick texture makes this pumpkin breakfast extra creamy. Homemade pumpkin puree also works if well drained.
- Greek yogurt: adds creaminess, tang, and protein. Use low-fat Greek yogurt or Skyr for even more protein, or a thick dairy-free yogurt if preferred.
- Milk: any dairy or non-dairy milk works. Try almond, oat, soy, or cashew milk depending on what you keep at home.
- Maple syrup: adds gentle sweetness that complements the pumpkin. Substitute honey or agave, and adjust to taste.
- Cinnamon: brings familiar warmth to this fall breakfast without overpowering the pumpkin. You can use a small amount of pumpkin pie spice instead.
- Vanilla extract: rounds out the pumpkin and maple flavors. You can leave it out or use vanilla bean paste.
- Ground ginger: adds a subtle warm, spicy note. Substitute a small pinch of allspice or simply omit it.
- Chia seeds: thicken the mixture into a creamy overnight chia pudding while adding fiber and satisfying texture. Black or white chia seeds both work.
How to Make Pumpkin Chia Pudding with Greek Yogurt
Step 1. Mix the pumpkin base
Add the pumpkin purée, Greek yogurt, milk, maple syrup, cinnamon, vanilla, ginger, and a pinch of salt to a bowl.
Whisk until smooth and creamy.
Step 2. Add the chia seeds
Add the chia seeds and whisk well until evenly distributed throughout the mixture.
Whisking helps prevent the seeds from clumping together as the pudding thickens.
Step 3. Chill and serve
Cover and refrigerate for at least 4 hours or overnight, until thick and creamy.
Stir well before serving. If the pudding is too thick, add a splash of milk. Taste and add more maple syrup if you like it sweeter.
Serve chilled with chopped nuts, seeds, or an extra drizzle of maple syrup.
Tips
- Use pumpkin purée, not pumpkin pie filling: Choose 100% canned pumpkin so you control the sweetness and spices.
- Whisk the base until smooth: Pumpkin and Greek yogurt are both thick, so combine them thoroughly with the milk before adding the chia seeds.
- Whisk the chia seeds in well: A whisk distributes the seeds much better than a spoon and helps prevent clumps.
- Give it enough time to set: Refrigerate for at least 4 hours or overnight. This thicker, yogurt-based pudding needs time for the chia seeds to fully hydrate.
- Adjust the maple syrup to taste: Start with 2 tablespoons for a lightly sweet breakfast or use 3 tablespoons for a sweeter, more rounded pumpkin flavor.
- Don’t overdo the spices: Pumpkin has a delicate flavor. A little cinnamon and ginger add warmth without overpowering it.
- Adjust the texture after chilling: Chia pudding continues to thicken in the fridge. If it’s too thick when you serve it, simply whisk in a splash of milk.
- Taste again before serving: Chilling can soften the perception of sweetness, so add a little maple syrup at the end if needed.
- Add toppings just before eating: Chopped pecans, walnuts, pumpkin seeds, granola, or a drizzle of maple syrup add texture without becoming soggy.
- Store it covered: Keep the pudding in an airtight container in the refrigerator for about 4 days, adding crunchy toppings only when serving.
Frequently Asked Questions
Yes. Cook the pumpkin until very tender, then blend it until completely smooth and let it cool before using.
Fresh pumpkin can be more watery and fibrous than canned pumpkin purée, so the pudding may not turn out quite as smooth. If the purée looks watery, let it drain before adding it.
I wouldn’t recommend it. Pumpkin pie filling already contains sugar and spices, which makes it harder to control the sweetness and flavor. Use 100% pumpkin purée instead.
This recipe naturally makes a thick, creamy pudding because of the Greek yogurt and pumpkin. If your pumpkin yogurt chia pudding becomes thicker than you like, simply whisk in a splash of milk before serving.
Yes. Replace the Greek yogurt with a thick plant-based yogurt and use your favorite non-dairy milk. Coconut, soy, almond, and oat milk can all work.
Absolutely. This is an excellent healthy pumpkin breakfast to prepare the night before. Keep it covered in the refrigerator and add crunchy toppings only when you’re ready to eat.
Yes. Although we usually enjoy it cold, you can warm it gently in the microwave for a few seconds if you prefer a cozier breakfast.
I wouldn’t make it piping hot because of the Greek yogurt. Warm it just enough to take the chill off, stir well, and add a splash of milk if needed.
Store pumpkin chia pudding in an airtight container or covered jars in the refrigerator for up to 4 days. It will continue to thicken as it sits, so stir in a splash of milk if needed.
You can freeze chia pudding, but I don’t recommend freezing this particular version. The Greek yogurt can become grainy and the pudding may separate slightly after thawing. For the best creamy texture, enjoy it fresh from the refrigerator.
More healthy breakfast ideas
- Healthy Blueberry Muffins with Greek Yogurt
- Banana Chocolate Chip Muffins
- Oatmeal Raisin Baked Oatmeal
- Banana Pudding Overnight Oats
- Carrot Cake Baked Oatmeal
- Healthy Breakfast Cookies
- Carrot Cake Overnight Oats
- Almond Flour Blueberry Muffins
If you try this Pumpkin Chia Pudding Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Pumpkin Chia Pudding With Greek Yogurt
Ingredients
- ¾ cup canned pumpkin puree
- ¾ cup Greek yogurt
- ½ cup milk any dairy or non-dairy milk
- 2 to 3 tablespoons maple syrup or honey, adjust to taste
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon ground ginger
- 3 tablespoons chia seeds
Instructions
- Mix the pumpkin base: Add ¾ cup canned pumpkin puree, ¾ cup Greek yogurt, ½ cup milk, 2 to 3 tablespoons maple syrup, ½ teaspoon cinnamon, 1 teaspoon vanilla extract, ¼ teaspoon ground ginger, and a pinch of salt to a bowl. Whisk until smooth and creamy.
- Add the chia seeds: Add 3 tablespoons chia seeds and whisk well until evenly mixed. This helps prevent the chia seeds from clumping together.
- Chill and serve: Cover and refrigerate for at least 4 hours or overnight, until thick and creamy.Stir before serving. If too thick, add a splash of milk. Taste and add more maple syrup if you like it sweeter. Serve with nuts, seeds, or a drizzle of maple syrup.
Notes
- Pumpkin puree → Well-drained homemade pumpkin puree.
- Greek yogurt → Low-fat Greek yogurt, Skyr, or thick dairy-free yogurt.
- Milk → Almond, oat, soy, or cashew milk.
- Maple syrup → Honey or agave.
- Cinnamon → A small amount of pumpkin pie spice.
- Vanilla extract → Vanilla bean paste or omit.
- Ground ginger → A small pinch of allspice or omit.
- Chia seeds → Black or white chia seeds.
- Use pumpkin purée: Choose 100% pumpkin, not pumpkin pie filling.
- Whisk well: Smooth out the pumpkin and yogurt first, then whisk in the chia seeds to prevent clumps.
- Chill long enough: Refrigerate for at least 4 hours or overnight.
- Sweeten to taste: Use 2 tablespoons maple syrup for lightly sweet or 3 for sweeter.
- Keep spices gentle: A little cinnamon and ginger goes a long way.
- Adjust after chilling: Too thick? Whisk in a splash of milk.
- Taste before serving: Add more maple syrup if needed.
- Top at the end: Add nuts, seeds, granola, or maple syrup just before eating.
- Store: Refrigerate covered for about 4 days; keep crunchy toppings separate.
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
Absolutely love your recipes!!
Thank you Terry!! Thanks so much for being here, we appreciate you 🙂
Warmest,
Louise
So simple & yummy!