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Pumpkin Pie Chia Pudding

If you love the cozy flavours of fall, this Pumpkin Pie Chia Pudding will be right up your alley. It’s creamy, spiced just right, and layered with vanilla coconut protein yogurt and crunchy homemade granola clusters. The best part? It tastes like dessert but doubles as a nourishing breakfast or snack. Easy to prep ahead, it’s perfect for busy mornings, post-workout fuel, or when you’re craving something sweet but still want to feel good about it.

Nutritional Benefits

This recipe isn’t just tasty—it’s designed to keep you feeling full, energized, and nourished:

  • Chia seeds provide fibre, plant-based protein, and omega-3 fatty acids, which support digestion and heart health.
  • Pumpkin is packed with vitamin A and antioxidants, boosting eye health and immunity while adding natural creaminess.
  • Homemade protein granola brings a satisfying crunch while delivering healthy fats, plant-based protein, and slow-digesting carbs to keep your energy steady.
  • Natural sweeteners like maple syrup and dates replace refined sugar, offering sweetness with added minerals and a lower glycemic impact.

This Pumpkin Pie Chia Pudding is wholesome, plant-based, and gluten-free—proof that you can enjoy comfort food that’s both delicious and nourishing.

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Courses:
Servings: 2
Description

This recipe layers spiced pumpkin chia pudding with creamy protein yogurt, crunchy high-protein granola, and a drizzle of maple syrup for a wholesome, fall-inspired treat.

Ingredients
    Pumpkin Chia Pudding
  • 1/4 cup chia seeds
  • 1/2 cup pure pumpkin purée
  • 1 cup unsweetened soy milk
  • 3/4 tsp ¾ tsp pumpkin pie spice
  • 1 tbsp almond butter
  • 1.5 tbsp pure maple syrup (adjust to taste)
  • 2 tsp vanilla paste
    • High-Protein Sticky Granola Clusters
  • 2 cups quick oats
  • 1 cup raw pecans, chopped
  • 1/3 cup pumpkin seeds
  • 1/2 tsp salt
  • 1/4 cup ground flaxseed
  • 1/4 cup unsweetened shredded coconut
  • 1/2 cup protein powder (vanilla or neutral flavour)
  • 1 tbsp pumpkin spice blend
  • 1/4 cup pure maple syrup
  • 1 cup Medjool dates, pitted and blended into a crumb in the food processor
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup almond or cashew butter
  • 1 tbsp vanilla extract
Instructions
    Pumpkin Chia Pudding
  1. 1
    In a bowl, whisk together chia seeds, pumpkin purée, soy milk, pumpkin pie spice, almond butter, maple syrup, and vanilla paste.
  2. 2
    Cover and refrigerate for at least 2 hours, or overnight, until thickened. Stir before serving.
    3. High-Protein Sticky Granola Clusters
  3. 3
    Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
  4. 4
    In a large mixing bowl, combine oats, pecans, pumpkin seeds, salt, flaxseed, shredded coconut, protein powder, and pumpkin spice.
  5. 5
    Add maple syrup, date crumbs, olive oil, nut butter, and vanilla extract. Stir until mixture is sticky and evenly coated.
  6. 6
    Spread onto the prepared baking sheet, pressing down lightly with your hands.
  7. 7
    Bake for 20–25 minutes, until golden and fragrant.
  8. 8
    Allow to cool completely to form clusters.
    9. Assembly
  9. 9
    Layer pumpkin chia pudding into a glass or jar.
  10. 10
    Add a spoonful of vanilla coconut protein yogurt.
  11. 11
    Sprinkle generously with high-protein granola clusters.
  12. 12
    Finish with a drizzle of maple syrup.
  13. 13
    Enjoy as a nourishing breakfast, snack, or dessert.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 383kcal
% Daily Value *
Total Fat 15g24%
Saturated Fat 1g5%
Total Carbohydrate 39g13%
Dietary Fiber 13g52%
Sugars 18g
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://makeitbrunch.com/recipe/pumpkin-pie-chia-pudding/