Creamy Pumpkin Pie Chia Seed Pudding with Yogurt Recipe
This Creamy Pumpkin Pie Chia Seed Pudding with Yogurt is a delicious and nutritious breakfast or snack option that combines the rich flavors of pumpkin pie spice with the creamy texture of Greek yogurt and the added health benefits of chia seeds. It’s naturally sweetened with maple syrup and enhanced with vanilla extract, offering a satisfying, low-calorie treat that is perfect for fall or anytime you crave a comforting, wholesome dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 2 servings 1x
- Category: Breakfast, Snack, Dessert
- Method: No-cook, Mixing, Refrigeration
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 1 cup plain Greek yogurt (or yogurt of choice)
- ¾ cup unsweetened almond milk (or milk of choice)
- ½ cup pumpkin puree
- 2 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 tsp pumpkin pie spice
- Pinch sea salt
- ¼ cup chia seeds
Instructions
- Combine Wet Ingredients: In a medium bowl, combine the almond milk, Greek yogurt, pumpkin puree, vanilla extract, maple syrup, pumpkin pie spice, and sea salt. Whisk these ingredients thoroughly or use a handheld milk frother until the mixture is creamy and small bubbles appear on the surface, ensuring a smooth blend.
- Add Chia Seeds: Stir in the chia seeds using a whisk or fork. Allow the mixture to rest for 10-15 minutes, stirring again well to prevent the chia seeds from clumping together and to encourage even hydration.
- Refrigerate: Cover the bowl and refrigerate the pudding for at least 4 hours, or overnight. During this time, the pudding will thicken significantly as the chia seeds absorb the liquid, forming a creamy, tapioca-like consistency.
- Adjust Consistency and Serve: After chilling, if the pudding is too thick for your preference, stir in a splash of additional almond milk to loosen it. Serve chilled, optionally topped with nuts, seeds, or a sprinkle of extra pumpkin pie spice for garnish.
Notes
- For a vegan or dairy-free option, use coconut yogurt and your favorite plant-based milk.
- Maple syrup can be substituted with honey or agave nectar depending on your dietary preferences.
- Chilling overnight improves the pudding’s depth of flavor and texture.
- Add toppings like toasted pecans, walnuts, or pumpkin seeds for extra crunch and nutrition.
- This pudding is great for meal prep and can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/2 recipe (about 1 cup)
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 5 mg
Keywords: chia seed pudding, pumpkin pie pudding, creamy chia pudding, Greek yogurt pudding, healthy breakfast, fall recipes, pumpkin recipes, gluten free, vegetarian snack
