Pumpkin Chia Pudding
Pumpkin Chia Pudding made with real pumpkin and Greek yogurt for an extra thick and creamy texture. Lightly sweetened with maple syrup and full of warm pumpkin spice, it’s an easy protein and fiber packed breakfast to prep ahead.
Servings: 2
Ingredients
- 1 cup Greek yogurt
- 1/2 cup pumpkin
- 1/2 cup milk
- 1/4 cup chia seeds
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- optional: 1 scoop vanilla protein powder
- Optional Toppings: vanilla Greek yogurt or whipped cream, pecans, crushed graham crackers, sprinkle of cinnamon
Instructions
- Combine all of the ingredients in a medium bowl and mix until fully combined.
- Divide the mixture between two jars and let set in the fridge for at least 2 hours or overnight.
Notes
- Stir twice: Stir the pudding again after 5–10 minutes of chilling to redistribute the chia seeds and prevent clumps.
- Adjust the consistency: If the pudding is too thick after chilling, add milk 1 tablespoon at a time. If it's still too thin after the full 2-hour chill, add a little more chia seeds and chill again.
- Greek yogurt: Full-fat Greek yogurt gives the creamiest texture, but low-fat also works. Different brands may vary slightly in thickness.
- Make ahead: The pudding can be refrigerated for up to 5 days. Keep pecans, graham crackers, and other crunchy toppings separate until serving.
Nutrition
Serving: 0.5recipe | Calories: 272kcal | Carbohydrates: 32g | Protein: 16g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 12mg | Sodium: 65mg | Potassium: 473mg | Fiber: 8g | Sugar: 19g | Vitamin A: 2586IU | Vitamin C: 3mg | Calcium: 358mg | Iron: 2mg
