High protein Pumpkin Gingerbread Chia Pudding is a healthy fall breakfast that tastes like pumpkin pie and gingersnaps but is actually good for you. It’s creamy, nourishing, high in fiber, naturally sweetened, and packed with warm spices. Plus, it’s gluten-free & can be made dairy-free—perfect for meal prep or a quick seasonal snack!
Gingerbread chia pudding
This past weekend I was really craving a cozy, holiday flavored breaky but had some leftover pumpkin puree that needed to be used up – enter these pumpkin gingerbread chia pudding jars! Not only is chia pudding literally the easiest breakfast to prep, but it’s SO nourishing and feels like you’re eating dessert for breakfast 😉 Totally customizable, you can adjust the flavors and sweetness to your liking, add in a punch of protein, and it’s packed with fiber that will keep you full and satisfied all morning!
Love chia pudding? Try my lemon blueberry chia pudding, banana foster chia pudding, or golden milk chia pudding!
Why You’ll Love This Pumpkin Gingerbread Chia Pudding
This recipe combines the classic flavors of fall with the nutrient density of chia seeds. It’s:
- Naturally sweetened, gluten-free, and dairy-free
- High-fiber and rich in omega-3’s
- Perfect for meal prep: great for breakfast, snacks, or even a sweet treat
- Tastes like a healthy pumpkin pie pudding with gingersnap vibes
- Great way to use leftover pumpkin purée!
Ingredients You’ll Need
See full recipe and measurements in the recipe card at the bottom of the post!
For the protein chia pudding:
- Chia seeds – I find them cheapest in bulk on Amazon!
- Unsweetened almond milk (or any dairy-free milk)
- Protein powder: Use a flavor that you love the taste of as it’ll add flavor/sweetness to the recipe! You can also omit the protein powder or use collagen instead. Be aware you may want to add extra vanilla extract or sweetener. I used Macro Mike’s seasonal sugar cookie protein powder (it’s amazing! You can use my code: “amb-Dani” for a discount!)
- Pumpkin purée (not pumpkin pie filling)
- Maple syrup: You can use monk fruit drops or another sweetener!
- Pantry staples: Cinnamon, Ground ginger, vanilla extract, sea salt
How to Make Healthy Pumpkin gingerbread Chia Pudding
This recipe comes together in just a few minutes—then the fridge does the rest! See full recipe and steps in the recipe card at the bottom of the post!
Step 1: Mix the Base
In a bowl, whisk together all of the ingredients, besides the chia seeds. You can also do this in a blender and then stir in the seeds after.
Step 2: Add Chia Seeds
Stir in the chia seeds. Let the mixture sit for 10 minutes, then stir again to prevent clumping. Divide amongst two jars. I love these overnight oats jars!
Step 3: Chill
Cover and refrigerate for at least 2 hours or overnight. The chia seeds will thicken into a creamy, pudding-like texture.
Step 4: Add Toppings
Top with whatever you’d like – more yogurt, granola, fresh fruit, nut butter, etc!
Tips for the Creamiest Chia Pudding
- Use full-fat canned coconut milk for extra creaminess.
- Stir twice to prevent chia seed clumps. I’ll go to the fridge and give them a stir after an hour if I have the time!
- Let it chill overnight for the thickest texture.
- Adjust sweetness to taste depending on the pumpkin and your preference.
- Find it too thick in the morning? Add an extra splash of milk!
Healthy Substitutions & Variations
- Make it nut-free: Use oat milk or coconut milk.
- Add extra protein: Mix in collagen – this doesn’t affect the texture of the pudding at all!
- Lower sugar: Use monk fruit instead of maple syrup.
- Extra spice: Add more ginger for a stronger gingersnap flavor.
How to Store Chia Pudding
Store in an airtight container in the fridge for up to 4–5 days, making it perfect for meal prep breakfasts or snacks throughout the week.
Serving Ideas
Turn it into a cozy fall parfait by layering with:
- Coconut yogurt
- Crushed gingersnaps
- Toasted pecans
- Almond butter drizzle
- Fresh fruit like banana or pear
Frequently Asked Questions
Is chia pudding healthy?
Yes! Pumpkin is rich in vitamin A, fiber, and antioxidants, and chia seeds provide healthy fats and protein.
Can I make chia pudding without dairy?
Absolutely! This recipe uses plant-based milk, but you can use any milk you’d like. I prefer to use a mix of canned lite coconut milk and another dairy-free milk for the creamiest texture, but this is optional!
Can you prep pumpkin chia pudding ahead of time?
Yes, it stores perfectly for the entire week!
More healthy meal prep breakfast recipes to try
- Peanut butter espresso protein shake
- Cinnamon roll protein shake
- Easy spinach wraps
- Potato breakfast wrap
- Banana chia pudding
- Lemon blueberry chia pudding with yogurt (pictured above)
- Pb&J chia pudding
- Pumpkin spice chia pudding
- Chia pudding with peanut butter magic shell
- Chocolate peanut butter chia mousse
- Tofu scramble breakfast bowl
- Chocolate banana peanut butter protein shake
- Cinnamon roll protein shake
Pumpkin Gingerbread Chia Pudding
Ingredients
- 1 1/2 cups milk, of choice *I like to use 1/2 canned lite coconut milk & 1/2 other plant-based milk for the creamiest texture!
- 1 – 1 1/2 scoops of your favorite protein powder *I used sugar cookie (linked in the notes!)
- 2 tbsp almond butter or cashew butter *I don't recommend peanut. It'll throw off the flavors.
- 1/4 cup chia seeds
- 1 1/2 tbps maple syrup
- 1-2 tsp molasses
- 1/4 cup pumpkin puree
- 1/2 cup greek or coconut yogurt (use a thick brand!)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp nutmeg
- pinch of sea salt
Instructions
- In a large bowl, whisk together all of the ingredients until well combined and no lumps remain. Taste the mixture & adjust as you'd like (more maple syrup, vanilla, spices, etc.)
- Divide the mixture amongst two jars. Place in the fridge overnight or for at least 2-3 hours. I like to go back after an hour or two and give them a stir to prevent the chia seeds from clumping but this is optional!
- When ready to eat, top the chia seed pudding with extra greek or coconut yogurt, a sprinkle of granola, fresh fruit, or chopped nuts! Find it too thick in the morning? Add an extra splash of milk!
- If enjoying this as a healthier treat, I love topping it with the So Delicious Coconut Whip and a few Simple Mills pecan cookies crushed over top!
