This post may contain affiliate links
I’m coming in FULL THROTTLE this Autumn, so buckle up, my friends!
If you think September 1st is too soon for Pumpkin Spice, you’re not gonna want to keep reading. HOWEVER, if you’re like me and feel like it’s absolutely time to whip out the pumpkin spice and your iced coffees turn hot again, then you’re in the right place! I’m already knee-deep in autumn recipes and will start working on Christmas soon, so this is the perfect time to talk all things pumpkin spice! I love pumpkin recipes. My website is full of them, but I didn’t have a true Pumpkin Spice Latte recipe yet!
And while I cannot officially call this pumpkin spice latte drinkable, it absolutely has all the PSL vibes.
I partnered with my friends at Nama to create my take on the PSL, and because I can never just make the obvious thing, I wanted to get creative with the concept. My goodness, I think I nailed it. Instead of only making a drink, I packed all those cozy pumpkin spice latte flavours into a creamy, dreamy chia seed pudding. It’s breakfast-girly approved, low in sugar, full of fibre, and boosted with Greek yogurt for protein. It tastes like the real deal, only spoonable.
I first tested this pumpkin spice chia pudding without the Greek yogurt, and honestly, it was excellent. But I wanted to pump up the protein and make it even more satisfying, so I added yogurt. The result is a thick, creamy, protein-packed breakfast that will have you mentally wrapped in cozy sweaters, even if the weather is still doing something rude outside.
It is creamy, gently sweet, full of pumpkin spice, and has just enough brewed coffee to give it that latte feeling without overwhelming the whole recipe. The pumpkin puree makes it taste like pumpkin pie, the chia seeds make it thick and satisfying, and the Greek yogurt adds protein and tang. This is also one of those recipes that feels like dessert but works beautifully for breakfast, a snack, or even a little after-dinner sweet bite.
Like most chia puddings, this recipe is quick, easy, and perfect for meal prepping!
In a medium lidded container, whisk together the pumpkin spice milk, Greek yogurt, pumpkin puree, brewed coffee, maple syrup, vanilla, and pumpkin spice. Take your time here and whisk until everything is fully combined.
Next, add the chia seeds and whisk for 2 minutes. Yes, 2 full minutes. This helps the seeds start absorbing the liquid evenly and prevents clumping. Let the pudding rest for 2 minutes, then whisk again for another 2 minutes.
This is my best chia pudding tip. Whisking longer cuts down the time it needs to rest in the fridge. The more you whisk, the thicker it gets.
Cover the bowl with a lid and refrigerate until thickened. It needs at least 2 hours, but overnight is best. Once the pudding thickens to your liking, stir it and spoon it into bowls or jars. Top with granola, a sprinkle of pumpkin spice, or whatever makes you happy.
This pumpkin spice chia seed pudding is delicious straight from the fridge. Serve it in a bowl, layer it into jars for meal prep, or make it feel extra special with toppings. Try granola, hemp seeds, chopped pecans, walnuts, coconut yogurt, Greek yogurt, cacao nibs, or a little drizzle of maple syrup.
If you want it to feel more like dessert, add a dollop of whipped cream or coconut cream and dust with pumpkin spice. I love serving it with my Pecan Pumpkin Pie Granola because obviously, the more pumpkin spice energy, the better!
Is this pumpkin spice chia pudding healthy? Yes, this is a healthy breakfast or snack option because it includes chia seeds for fibre, Greek yogurt for protein, pumpkin puree, and homemade pumpkin spice milk. It is lightly sweetened and designed to be satisfying.
Does this taste like a pumpkin spice latte? It does! The brewed coffee, pumpkin spice milk, pumpkin puree, vanilla, and pumpkin spice give this pudding that cozy pumpkin spice latte flavour in a creamy, spoonable form.
Can I make this dairy free? Yes. Leave out the Greek yogurt or replace it with a thick dairy-free yogurt.
Can I use store-bought milk? Yes, but the flavour will not be quite the same. The homemade pumpkin spice milk is what makes this recipe special. If using store-bought milk, add extra pumpkin spice, vanilla, and a little more maple syrup if needed.
Can I make this ahead of time? Absolutely. This is a great meal prep recipe. Make it the night before and let it thicken overnight in the fridge.
Why is my chia pudding runny? It may need more time to thicken, or the chia seeds may not have been whisked well enough. Let it sit longer, then stir again. If it is still too thin, add another tablespoon of chia seeds and let it rest.
Why is my chia pudding clumpy? Chia seeds can clump if you don’t whisk properly. To prevent this, whisk well when you first add them, let the mixture sit for a couple of minutes, then whisk again.
Can I blend this chia pudding? Yes. If you prefer a smoother pudding, blend it after it has thickened. This will give you a more mousse-like texture.
If you made this recipe, I would love to hear from you in the comments! Try these other pumpkin spice recipes next:
Food Photographer and Recipe Developer based in Toronto, Canada.
Join my mailing list!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
My newest recipes straight to your inbox! I promise not to spam you ♥
