Creamy Pumpkin Pie Chia Pudding with Yogurt – Healthy Fall Breakfast

Okay, so here’s the thing about fall mornings. You want something that tastes like pumpkin pie but won’t make you feel guilty before 9 AM, right? That’s literally how this Pumpkin Pie Chia Pudding was born in my kitchen last October.

I’m gonna be honest… I tried making this three times before I got it right. The first version was basically lumpy pumpkin-flavored glue. Not cute. But now? My kids actually ask for it, and I’m pretty sure that’s a parenting win.

What Even Is Pumpkin Pie Chia Pudding?

Look, if you told me two years ago that tiny seeds would become my favorite breakfast, I would’ve laughed. But here we are. This Pumpkin Pie Chia Pudding is basically overnight oats’ cooler cousin – creamy yogurt mixed with pumpkin puree, warming spices, and those magical chia seeds that turn everything pudding-like while you sleep.

The yogurt addition? That was an accident. I ran out of almond milk one morning and threw in Greek yogurt instead. GAME CHANGER. It makes the whole thing extra creamy and adds protein, which means you’re not starving by 10:30 AM.

And before you ask – yes, it actually tastes like pumpkin pie. My neighbor Sarah (who’s super picky about fall flavors) said it reminded her of her grandma’s pumpkin pie filling. High praise.

Why I’m Obsessed With This Recipe :

Speaking of obsessions, let me tell you why this Pumpkin Pie Chia Pudding lives in my fridge from September through November:

It’s ridiculously easy. Like, I make this while half-asleep. You literally stir stuff together and walk away. That’s it.

Meal prep friendly. I make four jars on Sunday night, and breakfast is handled until Thursday. (Friday is pancake day because… traditions.)

The kids eat it. My 6-year-old thinks it’s dessert for breakfast. I’m not correcting him.

Actually filling. The chia seeds plus yogurt keep you full. I used to eat this before my morning walks, and it held me over until lunch.

Tastes like fall. Without requiring me to turn on the oven at 6 AM. Because who has time for that?

Now, I’ve tried a ton of chia pudding variations – chocolate, vanilla, berry, you name it. But this pumpkin pie version? It’s the one I keep coming back to. Maybe it’s the cinnamon. Or the fact that it legitimately tastes like pie without any guilt.

Ingredients :

Here’s what you need. And trust me, I’ve learned which ingredients you can skimp on and which ones you absolutely cannot.

For the Pumpkin Pie Chia Pudding:

• 1/2 cup chia seeds (don’t buy the cheap ones from that one brand – they never gel right)
• 1 cup Greek yogurt (I use plain, full-fat because we’re not doing this halfway)
• 1 cup pumpkin puree (NOT pumpkin pie filling – learned that one the hard way)
• 1 1/2 cups milk (almond milk is my go-to, but regular milk works fine)
• 3 tablespoons maple syrup (or honey if that’s your thing)
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons pumpkin pie spice (or make your own – I’ll explain in a sec)
• Pinch of salt (seriously, don’t skip this)

If you’re making your own pumpkin pie spice:

• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• Tiny pinch of cloves (go easy – cloves are aggressive)

Toppings (because plain pudding is boring):

• Whipped cream (the real stuff, not that aerosol can situation)
• Chopped pecans or walnuts
• Granola (adds a nice crunch)
• Extra cinnamon for dusting
• Maybe some chocolate chips if you’re feeling wild

Quick note about the pumpkin puree – make SURE you’re buying pure pumpkin, not pumpkin pie filling. I grabbed the wrong can once and ended up with sickeningly sweet, overspiced pudding. Had to throw the whole batch out. Still mad about it.

How to Make Pumpkin Pie Chia Pudding :

Okay, so this is stupid simple. But I’m gonna walk you through it like you’re my best friend who’s never made chia pudding before.

Step 1: Mix everything together

Grab a big bowl – bigger than you think you need because chia seeds like to escape. Add your Greek yogurt, pumpkin puree, milk, maple syrup, vanilla, pumpkin pie spice, and that pinch of salt.

Whisk it all together until it’s smooth. And I mean SMOOTH. No pumpkin lumps allowed. This takes like 2 minutes of actual whisking. Your arm might get tired. Push through.

Step 2: Add the chia seeds

Now dump in your chia seeds and stir really well. This is important – if you don’t stir enough, you’ll get weird clumps of seeds that never hydrate properly. Stir for a solid minute. Then stir some more.

(Trust me on this one.)

Step 3: Let it sit, then stir again

Here’s the thing nobody tells you about chia pudding. You need to stir it again after about 10 minutes. The seeds settle at the bottom if you don’t. So mix it up, let it sit for 10 minutes while you do literally anything else, then give it another good stir.

Step 4: Refrigerate overnight

Cover your bowl (or divide into jars – I use mason jars because I’m basic like that) and stick it in the fridge. Minimum 4 hours, but overnight is better. The chia seeds need time to do their magic pudding thing.

Step 5: Serve and make it fancy

In the morning, give it a quick stir. The Pumpkin Pie Chia Pudding might look a little thick – that’s normal. Add a splash of milk if you want it thinner.

Scoop it into bowls or eat it straight from the jar (no judgment here). Top with whatever makes you happy. I’m a whipped cream and pecans person, but my husband adds granola because he likes the crunch.

Tips From Someone Who’s Made This Way Too Many Times :

Texture talk: If your pudding is too thick, add more milk. Too thin? Add more chia seeds and wait another hour. It’s not rocket science, but it took me a few tries to get my perfect consistency.

Spice levels: I’m obsessed with pumpkin spice (obviously), so I use a heaping 1 1/2 teaspoons. Start with less if you’re not sure. You can always add more, but you can’t take it out once it’s in there.

Sweetness: The maple syrup amount is perfect for me, but my sister thinks it’s not sweet enough. Taste it before refrigerating and adjust. Some people use 4 tablespoons. Some use 2. You do you.

The yogurt situation: Greek yogurt makes this extra thick and creamy. Regular yogurt works but gives you a thinner pudding. I’ve also used coconut yogurt when my dairy-free friend came over, and it was actually really good.

Make-ahead magic: This Pumpkin Pie Chia Pudding lasts about 5 days in the fridge. I make a big batch on Sunday and portion it into individual jars. Breakfast is solved for the week.

Pumpkin puree storage: Once you open that can of pumpkin, you’ve got like 4-5 days to use it. I freeze leftover pumpkin in ice cube trays, then pop them into smoothies or oatmeal later.

Oh, and another thing… don’t try to speed up the process by using hot milk. I tried that once thinking it would make the chia seeds gel faster. It did NOT. Just made everything weird and clumpy. Cold milk only, friends.

Why This Works for Busy Mornings :

Real talk – I’m not a morning person. Never have been, probably never will be. But this Pumpkin Pie Chia Pudding lets me pretend I have my life together.

I prep it the night before while binge-watching whatever show I’m currently obsessed with. Then in the morning, I grab a jar, add toppings, and I’m out the door in 5 minutes. It’s filling enough that I don’t crash before lunch, and it actually tastes good.

Plus, it’s got protein from the yogurt, fiber from the chia seeds, and all those fall vibes from the pumpkin and spices. My kids think they’re eating dessert. I know they’re eating something relatively healthy. Everyone wins.

Actually, you know what? This is also AMAZING as an afternoon snack. I’ve eaten it at like 3 PM when I’m stress-eating and need something that’s not cookies. Works perfectly.

Final Thoughts on This Pumpkin Pie Chia Pudding :

Is this the fanciest breakfast you’ll ever make? Nope. But it’s good, it’s easy, and it makes your kitchen smell like fall. Sometimes that’s all you need.

I’ve been making this since last October, and I’m still not sick of it. That’s saying something because I get bored with recipes FAST. The fact that I’m already planning to make another batch this weekend tells you everything.

If you try this Pumpkin Pie Chia Pudding, let me know how it turns out! Seriously, I love hearing about other people’s versions. Do you add different toppings? Make it sweeter? Less spicy? Drop a comment because I’m always looking for new ideas.

Happy fall, happy breakfast, and may your chia seeds always gel perfectly! 🎃☕