If you’re a pumpkin pie lover, you’ll be obsessed with this Creamy Pumpkin Pie Chia Pudding recipe. Packed with healthy fats, fiber, and high-protein ingredients, this cozy, fall-inspired treat doubles as both breakfast and dessert. And it’s SO easy to throw together — it doesn’t get any better than that, am I right?
The creamy texture comes from chia seeds, coconut yogurt, and cashew milk – all gluten-free, dairy-free, and refined sugar-free staples that make this recipe feel indulgent yet balanced. I love topping mine with a spoonful of coconut yogurt and a handful of pepitas or my Paleo Granola for the best crunch. It’s a healthy pumpkin dessert and a grain-free, high-protein breakfast that’s equally perfect for meal prep or an after-dinner treat. A total must-make!
What Makes This Pumpkin Pie Chia Pudding So Good
This high-protein pumpkin chia pudding recipe tastes like dessert but fuels your morning with plant-based protein, omega-3s, and fiber. I don’t think I’ll ever get over how good it is!
The chia seeds and hemp hearts help keep you full, while collagen peptides and vanilla protein powder add extra protein for sustained energy. It’s a great option for anyone looking for a gluten-free, dairy-free, and refined sugar-free pumpkin chia pudding recipe that captures all the cozy fall flavors of pumpkin pie.
Bonus points because it’s quick to prep – just whisk everything together, chill for a few hours, and you’ve got breakfast (or a snack!) ready for the next few days.
A Fall Favorite for Meal Prep
I’m telling you – this easy, make-ahead pumpkin pie chia pudding is one you’ll want on repeat all season long. Each spoonful gives you that pumpkin spice comfort while delivering real nourishment — no refined sugar crash here.
Whether you enjoy it as a creamy, high-protein breakfast, a post-workout snack, or a healthy pumpkin dessert, this recipe checks every box: simple ingredients, wholesome nutrition, and those craveable, signature fall flavors. Hope you love this Creamy Pumpkin Pie Chia Pudding! Let me know what you think after you make your first batch.
INGREDIENTS YOU’LL NEED:
For the Chia Pudding:
- Pure pumpkin puree
- Unsweetened coconut yogurt (I like Cocojune)
- Unsweetened cashew milk (I like Malk)
- Pure vanilla extract
- Pumpkin pie spice
- Maple syrup
- Kosher salt
- Vanilla protein powder (I like Ritual)
- Collagen peptide powder
- Chia seeds
- Ground flaxseed meal
- Hemp seeds
Toppings:
- Unsweetened vanilla coconut yogurt
- Toasted pepitas
HOW TO MAKE CREAMY PUMPKIN PIE CHIA PUDDING
For the Chia Pudding:
In a medium bowl, whisk together the pumpkin puree, unsweetened coconut yogurt, cashew milk, vanilla extract, pumpkin pie spice, maple syrup, salt, vanilla protein powder, and collagen peptides. Add the chia seeds, flaxseed meal, and hemp seeds. Stir to combine until the chia seeds are evenly distributed.
Transfer the mixture to an airtight container then transfer to the fridge. After 2 hours, stir the mixture again to ensure the chia seeds are not sinking to the bottom. (Note: If you make this and chill it overnight, it will be okay. The stir is not 100 percent vital but will help the texture of the final pudding.)
Chill for at least 2 more hours or overnight. The mixture should be super thick and creamy.
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To Serve & Store:
To serve, top with unsweetened vanilla yogurt, pepitas, or my Paleo Granola. Serve chilled.
This will last in an airtight container for up to 5 days in the fridge.
RECIPE SUBSTITUTIONS & QUESTIONS
You can easily customize this Pumpkin Pie Chia Pudding to fit your preferences. Swap cashew milk for any unsweetened plant-based milk (like almond or oat) if needed. Use Greek yogurt in place of coconut yogurt if you don’t need it to be dairy-free. Any vanilla protein powder works here — plant-based for vegan or whey for a creamier texture. (Click Here for a list of my favorite protein powders.) Also, if you don’t have flaxseed or hemp hearts, just add a bit more chia seeds for thickness.
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Can I make Pumpkin Pie Chia Pudding without protein powder?
Yes, you can make this pumpkin chia pudding recipe without protein powder. Simply omit it or add an extra tablespoon of chia seeds or flaxseed meal to keep the pudding thick and satisfying. If you want to keep it high-protein, try adding a few spoonfuls of Greek yogurt (depending on dietary preferences) or a scoop of collagen peptides instead.
What can I use instead of pumpkin puree?
If you don’t have pumpkin puree, you can substitute butternut squash or sweet potato puree. Both options maintain the creamy texture and fall flavors while keeping this healthy pumpkin dessert high in fiber and vitamins.
More Healthy Breakfast & Dessert Recipes:
- Paleo Apple Crisp
- Pumpkin Twix Bars
- Homemade Apple Crisp Granola
- Salted Maple Protein Cookie Bars
- High-Protein Pumpkin Overnight Oats
- Starbucks-Style Cheesy Egg Bites (High-Protein & Toddler-Friendly)
Creamy Pumpkin Pie Chia Pudding
Ingredients
For the Chia Pudding:
- 1 cup pure pumpkin puree
- ½ cup unsweetened coconut yogurt, (I like Cocojune)
- 1 cup unsweetened cashew milk, (I like Malk)
- 1 teaspoon pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 2 tablespoons maple syrup
- ¼ teaspoon kosher salt
- 2 scoops vanilla protein powder, (I like Ritual)
- 2 scoops collagen peptide powder
- 6 tablespoons chia seeds
- 2 tablespoons ground flaxseed meal
- 2 tablespoons hemp seeds
Toppings:
- Unsweetened vanilla coconut yogurt
- Toasted pepitas
Instructions
For the Chia Pudding:
- In a medium bowl, whisk together the pumpkin puree, unsweetened coconut yogurt, cashew milk, vanilla extract, pumpkin pie spice, maple syrup, salt, vanilla protein powder, and collagen peptides. Add the chia seeds, flaxseed meal, and hemp seeds. Stir to combine until the chia seeds are evenly distributed.
- Transfer the mixture to an airtight container then transfer to the fridge. After 2 hours, stir the mixture again to ensure the chia seeds are not sinking to the bottom. (Note: If you make this and chill it overnight, it will be okay. The stir is not 100 percent vital but will help the texture of the final pudding.)
- Chill for at least 2 more hours or overnight. The mixture should be super thick and creamy.
To Serve & Store:
- To serve, top with unsweetened vanilla yogurt, pepitas, or my Paleo Granola. Serve chilled.
- This will last in an airtight container for up to 5 days in the fridge.
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