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–+ servings
Creamy pumpkin chia pudding with seeds and a lifted golden spoon.

Pumpkin Chia Pudding With Greek Yogurt

Prep Time: 10 minutes
Cook Time: 0 minutes
Chilling Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 2 people
Author: Nico Pallotta

  • ¾ cup (180 g) canned pumpkin puree
  • ¾ cup (180 g) Greek yogurt
  • ½ cup (120 g) 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 (30 g) chia seeds

  • 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.
    Step 1 Pumpkin puree, Greek yogurt, milk, maple syrup, and spices whisked smooth.
  • Add the chia seeds: Add 3 tablespoons chia seeds and whisk well until evenly mixed. This helps prevent the chia seeds from clumping together.
    Step 2 Chia seeds whisked evenly into the creamy pumpkin and yogurt mixture.
  • 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.
    Step 3 Chilled pumpkin chia pudding stirred until thick, creamy, and ready to serve.
Substitutions
  • 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.
 
Tips
  • 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.
 
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