Cozy, thick, and bursting with warm autumn spices, this Pumpkin Pie High-Protein Chia Pudding tastes just like a slice of pie in a jar! Packing a massive 54g of muscle-building protein, it combines real pumpkin puree, chia seeds, and nonfat Greek yogurt into the ultimate meal-prep breakfast to keep you full for hours.
Why You’ll Love This Recipe
54g High-Protein Powerhouse: Blending cottage cheese or Greek yogurt with protein powder turns standard chia pudding into a macro-friendly breakfast legend.
Tastes Like Real Pumpkin Pie: Real canned pumpkin, maple sweetener, and cozy pumpkin pie spices give every spoonful an incredible pie filling flavor.
Easy Overnight Meal Prep: Mix it up in 5 minutes, pop it in the fridge overnight, and grab your cozy fall breakfast on the go!
Essential Kitchen Equipment
16 oz Mason Jar or Glass Bowl: Perfect for mixing, chilling, and serving directly out of the jar.
Small Whisk or Spatula: Essential for thoroughly combining the chia seeds so they absorb the liquid evenly.
Ingredients
3 tbsp Chia seeds
1/2 cup (120g) Nonfat plain Greek yogurt or blended cottage cheese
1/3 cup Pure canned pumpkin puree
1 scoop (approx. 30g) Vanilla whey-casein protein powder
1/2 cup Unsweetened almond milk (cold)
1 tbsp Maple syrup or zero-calorie maple sweetener
1 tsp Pumpkin pie spice
1/2 tsp Pure vanilla extract
Pinch Salt
Whipped cream or whipped Greek yogurt topping (for garnish)
Ground cinnamon (for dusting)
Step-by-Step Instructions
1. Whisk Wet Base: In a 16 oz Mason jar or mixing bowl, whisk together the cold unsweetened almond milk, nonfat Greek yogurt (or cottage cheese), canned pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice until smooth and creamy.
2. Whisk in Protein: Add the vanilla protein powder and a pinch of salt to the jar. Whisk vigorously for 30 to 45 seconds until the protein powder is fully dissolved without any lumps.
3. Add Chia Seeds: Stir in the 3 tablespoons of chia seeds. Continue stirring continuously for 1 to 2 minutes to make sure the chia seeds are completely suspended and don’t clump at the bottom.
4. Chill & Set: Cover the jar tightly with a lid and place it in the refrigerator for at least 2 to 3 hours (or overnight) to allow the chia seeds to swell into a thick, custard-like pudding.
5. Garnish & Serve: Remove from the fridge, give it a quick stir, and top with dollops of whipped cream (or light whipped Greek yogurt) and a light dusting of ground cinnamon. Dig in with a spoon!
Chef’s Tips
Stir After 15 Minutes: Give the jar one extra quick stir 15 minutes after placing it in the fridge! This prevents the seeds from sinking to the bottom and guarantees a perfectly even, thick consistency.
Blend for a Silkier Texture: If you dislike the gelled texture of whole chia seeds, blend all ingredients (including chia seeds) in a blender for 30 seconds before chilling into a smooth, silky pumpkin mousse!
Nutritional Breakdown (Per Serving / Yields 1 Jar)
Servings: 1 jar
Calories: ~380 kcal
Protein: 54g
Net Carbs: 16g
Fat: 9g
Frequently Asked Questions (FAQ)
How long does this pumpkin chia pudding last in the fridge?
You can keep these prep jars sealed in the refrigerator for up to 4 to 5 days. It stays thick, creamy, and flavorful all week long!