Protein-Packed Pumpkin Chia Pudding
10/10/2025
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Cue all the fall vibes! This tasty pumpkin chia pudding is protein-packed, oh so cozy, and full of yummy pumpkin spice flavor. I love to whip up a big batch of this chia pudding as a make-ahead breakfast or snack to fuel my busy days!
what makes this recipe great ⤵️
- Protein, baby! Not only does the blended cottage cheese add incredible creaminess to this chia pudding, it also packs the protein. 9g per serving, to be exact!
- This recipe calls for pumpkin puree AND my homemade pumpkin pie spice. The combination so do dang cozy and perfect for fall 🍂.
- Amazing for on-the-go snacks or high-protein breakfasts. I love storing individual servings of this recipe in jars with lids, so I can easily grab and go in the morning when I head out the door.
Ingredients Needed
- Cottage cheese: Blended cottage cheese is the GOAT. It’s super creamy, protein-packed and is an amazing base for the chia seeds to absorb. Greek yogurt will work as a substitution as well.
- Pumpkin puree and pumpkin pie spice: Cue all the pumpkin flavor! By using both pumpkin puree and pumpkin spice, I’m covering all the pumpkin flavor bases 😋.
- Almond milk: I prefer unsweetened plain almond milk for this chia pudding, but technically any milk will work.
- Almond butter: Another source of protein! Almond butter adds amazing nutty flavor, and an added boost of protein, too. Any nut butter, or even sun butter, will work, but please know it will alter the flavor slightly.
- Maple syrup: My go-to natural sweetener! It adds rich, fall flavor and just the perfect amount of sweetness. Honey will also work.
- Chia seeds: Can’t forget these! Make sure your chia seeds are fresh — if they are old or stale, they won’t absorb the liquid as well. If this is the first time you’ve made chia pudding, it’s important to know that the longer you let them absorb the liquid in the fridge, the more creamy and fluffy the texture will become. Aim to let this recipe set for at least 3 hours, but I like to make a batch the night before so they can set overnight, and are ready to serve in the morning.
How to Make Pumpkin Chia Pudding
- Time to blend: Add the cottage cheese, pumpkin puree, almond butter, almond milk, maple syrup, pumpkin pie spice, vanilla extract, and salt to your blender, and blend until smooth.
- Whisk in the chia seeds: Pour the mixture into a large bowl, and add the chia seeds.
- Let it set: Cover and refrigerate. The longer the chia seeds sit, the thicker the pudding may become.
- Serve and enjoy: Top with yogurt, whipped cream or my personal favorite, crushed graham crackers.
Storing Tips
Store this pumpkin chia seed pudding in an airtight container (like a mason jar or meal-prep container) in the refrigerator for up to 5 days.
Chia seed pudding is a great breakfast or snack to double or triple because it lasts for so long in the fridge!
Nutritional Benefits
Chia seed pudding is an amazing source of protein, fiber and omega 3s, which makes it a great breakfast or snack choice. Adding in blended cottage cheese and almond butter amps up the protein even more 🙌🏻. Per 2 tablespoons, chia seeds pack:
- 11g fiber
- 139 calories
- 4g protein
- 9g total fat
- 12g carbs
Other Chia Pudding Flavors to Try
- Protein Lemon Cream Chia Seed Pudding: This recipe is so refreshing and protein-packed! And to take things up a notch, it’s layered with my incredible honey lemon curd.
- Blended Peanut Butter Chocolate Chia Seed Pudding: For this recipe, the chia seeds are mixed in a delicious blend of cocoa powder, maple syrup, oat milk, and peanut butter and blended into a creamy pudding.
- Banana Cream Pie Chia Seed Pudding: This recipe is creamy, sweet, and packed with yummy banana flavor! Fresh bananas, caramelized in a delicious honey butter sauce and layered with silky chia seeds, does it get any better?!
- Chocolate Chia Seed Pudding: This recipe tastes like decadent chocolate pudding, but is actually made with maple syrup, unsweetened cocoa powder, and chia seeds!
More Pumpkin Recipes You’ll Love
FAQs
How can I make my own pumpkin pie spice?
You can use my homemade pumpkin pie spice recipe! Thousands of you have made this recipe, and love keeping a jar of it in your spice cupboard for all the fall cooking and baking.
Is pumpkin chia pudding a good make-ahead breakfast?
Absolutely! I love making a big batch of chia seed pudding ahead of a busy week for my family, and storing them in individual servings in airtight containers that can easily be taken on the go. My kids love having these as a sweet treat in their lunches, too!
Protein Pumpkin Chia Seed Pudding Recipe
Ingredients
- ½ cup 2% cottage cheese
- ½ cup pumpkin puree
- 2 tablespoons almond butter
- 2 cups almond milk, plain unsweetened
- ¼ cup maple syrup
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup chia seeds
Instructions
- Add the cottage cheese, pumpkin puree, almond butter, almond milk, maple syrup, pumpkin pie spice, vanilla extract, and salt to a blender. Blend until smooth.
- Add the mixture to a large bowl and add the chia seeds. Whisk to combine.
- Cover and refrigerate for at least 3 hours or overnight. The longer the chia seeds sit, the thicker the pudding will become. You may need to add more almond milk to achieve your desired consistency.
- Serve the chia seed pudding topped with yogurt or whipped cream.
Tips & Notes
- If the pudding is too thick after resting, feel free to add a few tablespoons of almond milk to make it a little more creamy.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography by: The Wooden Skillet
