Description

A creamy, cozy chia pudding with real pumpkin, Greek yogurt, and warm fall spices. This healthy make-ahead breakfast is gluten-free, protein-packed, and perfect for fall mornings.

Ingredients

1 cup plain Greek yogurt (or yogurt of choice)

¾ cup unsweetened almond milk (or milk of choice)

½ cup pumpkin puree

2 tablespoons pure maple syrup

1 teaspoon pure vanilla extract

1 teaspoon pumpkin pie spice

Pinch of sea salt

¼ cup chia seeds

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Instructions

In a medium bowl, whisk together milk, Greek yogurt, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and salt until smooth and slightly bubbly.
Stir in chia seeds using a whisk or fork.
Let the mixture sit for 10–15 minutes, then stir again to break up any clumps.
Cover and refrigerate for at least 4 hours, or overnight, until thickened.
Stir well before serving. Add a splash of milk if it’s too thick for your preference.

Notes

For a thinner pudding, add extra milk after chilling.
Sweetness can be adjusted to taste.
Make it vegan with dairy-free yogurt and plant-based milk.
Top with granola, nuts, or coconut for added texture.

Prep Time: 10 minutes
Cook Time: 4 hours
Category: Breakfast, Snack
Method: no cook
Cuisine: American