f you’re anything like me, the second fall rolls around, you’re reaching for all things pumpkin. This Pumpkin Protein Chia Pudding is one of my go-to healthy breakfasts because it’s easy to prep ahead, packed with fiber and protein, and totally satisfies that pumpkin spice craving.

Whether you’re meal prepping for busy mornings or just want a cozy, macro-balanced snack, this recipe delivers. Plus, it’s super customizable with your favorite toppings!

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🧡 Why You’ll Love This Pumpkin Chia Pudding

• Packed with protein and fiber to keep you full for hours
• Tastes like pumpkin pie, but way more nourishing
• Perfect for meal prep—just stir and refrigerate overnight
• Naturally gluten-free, dairy-free (if using plant milk), and easy to adjust to your needs

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📝 Ingredients

Here’s what you’ll need to make one serving:

• 1 scoop vanilla protein powder (about 30g)
• 1/3 cup canned pumpkin puree (75g)
• 2 ½ tbsp chia seeds (30g)
• 1 cup cashew milk (or milk of choice, 240g)
• 1 tsp vanilla extract (5g)
• ½ tsp cinnamon
• ¼ tsp pumpkin pie spice
• Pinch of salt

Optional Toppings (but highly recommended!):

• 6 tbsp almond milk Reddi-wip (15g)
• ¼ cup diced apple (30g)
• 1 tbsp chopped pecans (5g)
• Extra cinnamon + a pinch of flake salt for flair

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🥣 Instructions

1. Mix It Up
   In a mason jar or container with a lid, combine all base ingredients: protein powder, pumpkin, chia seeds, milk, vanilla, spices, and salt. Mix really well to break up any clumps—especially the chia seeds and protein.
2. Chill & Set
   Cover and refrigerate for at least a few hours, but preferably overnight. Give it a stir once or twice early on to help everything set smoothly.
3. Top & Enjoy
   In the morning, give it one final stir and top with your favorite toppings—mine are diced apples, pecans, a dollop of almond milk whip, and a sprinkle of cinnamon and flake salt. SO good.

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🍂 Pro Tips & Variations

• Want it sweeter? Add a drizzle of maple syrup or a few drops of stevia.
• No protein powder? Swap for Greek yogurt or collagen peptides for added protein.
• Prefer a thinner consistency? Add an extra splash of milk before serving.
• Double or triple the recipe for the week—chia pudding keeps well in the fridge for up to 4 days!

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💬 Final Thoughts

This Pumpkin Protein Chia Pudding is everything I want in a fall breakfast—cozy, convenient, and full of nutrition. Plus, it tastes like dessert but fuels me like a meal. Win-win.

If you try it, tag me on Instagram or leave a comment below. I’d love to know your favorite toppings!