Pumpkin Cheesecake Chia Pudding

There might not be a chill in the air just yet here in New England, but it’s officially fall in my house, which means it’s time to share some new pumpkin recipes. Instead of starting your day with a pumpkin spice latte, get your fiber and protein in with this Pumpkin Cheesecake Chia Pudding…don’t worry, the latte can come later! Topped with the most delicious cashew cream for a touch of nuttiness in every bite, or save time and top with Greek yogurt mixed with cinnamon and maple syrup. Featured in week 1 of the 2026 September Meal Prep Plan, chia pudding is one of my favorite preppable breakfasts to stock the fridge with during busy weeks.

Pumpkin Cheesecake Chia Pudding Ingredient Notes:

Pumpkin pie spice: Pumpkin pie spice is the ultimate fall flavor booster in this chia pudding. You can make your own with a blend of cinnamon, nutmeg, ginger, and cloves, or opt for a pre-made version. It brings warmth and depth to the recipe, so every bite feels like an autumn breeze.

Pumpkin puree: Pumpkin puree gives this chia pudding its rich fall flavor while packing in vitamin A, fiber, and antioxidants. Using canned pumpkin keeps the recipe quick and easy, but fresh pumpkin puree works too. It adds moisture without additional milk and keeps the chia pudding thick and creamy!

Pure maple syrup: A classic pantry staple used across all my recipes is pure maple syrup. It’s a healthier sweetener alternative than processed sugar and is full of antioxidants! I prefer to buy mine in bulk to save money. You could also swap for honey if not making vegan.

Salt: I really don’t leave salt out of any recipe on my site; it just makes everything better! Although you can’t taste it too much, I find that salt helps bolden the pumpkin flavor and brings out the nuttiness of the cashew cream. Omit if your cashews are already salted!

Chia seeds: Chia seeds are, of course, the star of this recipe. I love chia seeds and use them daily because they are an amazing source of Omega-3 and fiber. If you’re looking to add more fiber into your diet, as many people are, chia pudding is always a good option. White or black chia seeds both work for this recipe.

Dates: Medjool dates are sometimes referred to as the “king of dates” due to their large size and sweet, caramelized flavor. They act as a natural sweetener in the cashew cream and help thicken the mixture for the perfect fluffy, creamy topping.

Protein Powder: Vanilla protein powder not only boosts the protein content but also enhances the pumpkin’s natural sweetness. I like to use vanilla to achieve that cheesecake flavor; however, you can also use chocolate for a deep richness. Choose your favorite plant-based or whey protein for the best results.

Pumpkin Cheesecake Chia Pudding

Recipe by Jenn Lueke

4.6 from 17 votes

Servings

Adjust servings

+

–

4

servings

Prep time

30

minutes

Chill time

6+

hours

There might not be a chill in the air just yet here in New England, but it’s officially fall in my house, which means it’s time to share some new pumpkin recipes. Instead of starting your day with a pumpkin spice latte, get your fiber and protein in with this Pumpkin Cheesecake Chia Pudding…don’t worry, the latte can come later! Topped with the most delicious cashew cream for a touch of nuttiness in every bite, or save time and top with Greek yogurt mixed with cinnamon and maple syrup. Featured in week 1 of the 2026 September Meal Prep Plan, chia pudding is one of my favorite preppable breakfasts to stock the fridge with during busy weeks.

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Ingredients

• FOR THE CASHEW CREAM (yields about 2 cups)

• 1 heaping cup raw cashews

• 3 large or 5 small pitted medjool dates

• boiling water

• 2 teaspoons pure vanilla extract

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon kosher salt (omit if cashews are salted)

• FOR THE CHIA PUDDING

• 1 cup cashew, almond, or oat milk

• 15 -ounce can pumpkin puree (about 1 ½ cups)

• 1/2 cup vanilla protein powder

• 1 tablespoon pure maple syrup (up to 2 tablespoons if you like it sweeter)

• 2 teaspoons pumpkin pie spice

• pinch of kosher salt

• 3/4 cup chia seeds

Directions

• Add the cashews and dates to a glass bowl and cover with boiling water. Let soak for at least 20 minutes to soften. Note: If you do not have a very high powered blender, the longer you can soak the better!
• Drain the cashews and dates, catching the water in a bowl to use for blending.
• Transfer the cashews and dates, 3/4 cup of the reserved water, the vanilla, cinnamon, and salt to the bowl of a blender. Blend on high speed until thick but completely smooth, 1 to 2 minutes, breaking to scrape the sides once or twice and ensure everything is blended. Add additional water, 2 tablespoons at a time, if needed to blend smooth (I typically use about 1 1/4 cups of the water total).
• Transfer one-quarter of the cashew cream (about 1/2 cup) to a large mixing bowl and the remaining 1 1/2 cups to a lidded jar. Refrigerate the jarred cashew cream until Step 6.
• Add the milk, pumpkin puree, protein powder, maple syrup, pumpkin pie spice, and salt to the mixing bowl. Whisk until smooth. Add the chia seeds and stir immediately until incorporated into the mixture.
• Evenly divide the chia mixture between four lidded jars and cover. Refrigerate for at least 2 hours to set slightly, then evenly divide the remaining cashew cream between the four jars, on top of the chia pudding mixture. Return to the refrigerator to chill for at least 4 more hours (or overnight) before enjoying.

Notes

• Store it: Refrigerate in sealed containers or jars for up to 4 days. I used my tried-and-true glass jars for these.
• Toppings: Top with a sprinkle of cinnamon or pumpkin pie spice.
• Save time and swap the cashew cream for 2 cups whole milk or low-fat Greek yogurt mixed with 1 tablespoon maple syrup and 1 teaspoon ground cinnamon. Swap the cashew cream in the chia mix with yogurt too.
• Protein powder: The vanilla protein powder helps add sweetness and boost the flavor. If omitted, the chia pudding will not carry the same sweet flavor—pumpkin is not sweet on it’s own. Supplement with additional 1-2 tablespoons of maple syrup.

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