When fall arrives, I love making different recipes with pumpkin. This High-Protein Pumpkin Chia Seed Pudding is something I make quite often. I’ve also started serving it at holiday gatherings.
I enjoy this pudding for breakfast or as an after-dinner treat. It has a mild pumpkin pie flavour, and the chia seeds make it quite filling. It’s also easy to make ahead and keep in the fridge.
For the topping, I mix white chocolate with Greek yogurt. It looks a little like whipped cream and tastes really good with the pumpkin pudding.
How to Make High-Protein Pumpkin Chia Pudding
INGREDIENTS:
For the Pudding
- ¼ cup Greek yogurt (preferably vanilla-flavored)
- 3 tbsp pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 tbsp honey or maple syrup
- 1½ tbsp chia seeds
- 1 tbsp hemp seeds
- ½ cup milk (add more if needed)
For the Topping
- 10–12 drops coconut oil
- ½ tbsp white chocolate chips
- 1½ tbsp Greek yogurt (same flavor as used in the pudding)
- A pinch of cinnamon
Step-by-Step Instructions:
1. In a large bowl, add the chia seeds, hemp seeds, pumpkin puree, pumpkin pie spice, Greek yogurt, vanilla extract, honey, and milk. Whisk everything together and let it sit for 8–10 minutes.
2. In a small bowl, add the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted.
3. Stir the Greek yogurt into the melted white chocolate until everything is well combined.
4. Divide the pudding mixture between two glasses. Top each with the white chocolate-yogurt mixture and smooth it out.
5. Dust with cinnamon using a small sieve. Refrigerate overnight and enjoy the next morning!
Important Recipe Notes:
- If you want to make this pudding dairy-free, use plant-based yogurt or cashew yogurt instead of Greek yogurt.
- White chocolate burns quickly, so melt it in 30-second intervals, stirring in between to prevent it from overheating.
- You can make this pudding ahead and keep it in the fridge for up to a week.
- The white chocolate and yogurt topping is completely optional. You can skip it, but I prefer adding it because it makes the pudding creamier.
- I have used cinnamon and pumpkin pie spice to suit my taste. You can adjust the quantities if you prefer a stronger or milder flavor.
- If the pudding feels too thick, add a little milk to loosen it. You can also blend it if you prefer a smoother texture.
- You can also use Biscoff crumbs, chopped nuts, or chocolate chips instead of the cinnamon topping.
High-Protein Pumpkin Chia Pudding
Ingredients
Method
- In a large bowl, add the chia seeds, hemp seeds, pumpkin puree, pumpkin pie spice, Greek yogurt, vanilla extract, honey, and milk. Whisk everything together and let it sit for 8–10 minutes.
- In a small bowl, add the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted.
- Stir the Greek yogurt into the melted white chocolate until everything is well combined.
- Divide the pudding mixture between two glasses. Top each with the white chocolate-yogurt mixture and smooth it out.
- Dust with cinnamon using a small sieve. Refrigerate overnight and enjoy the next morning!