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High Protein Pumpkin Pie Pudding

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Stay fuelled from morning to lunch with this High Protein Pumpkin Pie Pudding recipe. This quick and easy recipe combines the richness of pumpkin puree, the smoothness of silken tofu, and the sweetness of maple syrup for a dessert inspired breakfast that is nutritious. With just five ingredients a less than ten minutes, you've got yourself the breakfast that dreams are made of!
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High Protein Breakfast Pumpkin Pie Pudding

If you know anything about me and Jackfrutiful Kitchen you will know that I love making recipes that are easy but taste like they took forever to make! This High Protein Pumpkin Pie Pudding is the perfect example of minimal ingredients, minimal effort and maximum flavor. You don’t need to spend hours in the kitchen to have a delicious meal – and certainly not first thing in the morning! Breakfast should be delicious and easy and give you all the nutrients and fuel that you need for your day. You don’t need any fancy equipment for this recipe, just your blender and ten minutes!

It’s time to kickstart your day on the right foot this fall and make this pumpkin pie pudding. It’s beyond quick and easy and it packs a punch with just five ingredients! Blending creamy silken tofu with rich pumpkin puree, a splash of maple syrup, and a sprinkle of pumpkin pie spice creates a luscious, decadent treat. Toss in your favorite plant-based protein powder for an extra boost, and you’ve got a nutritious and satisfying breakfast that feels like dessert! Perfect for those busy mornings, this mousse can be made ahead and enjoyed on the go or savored slowly with a dollop of dairy-free yogurt, a drizzle of nut butter, and a sprinkle of pecans on top. Trust me, this is one breakfast you’ll want to wake up for!

Ingredients for Pumpkin Pudding

  • Silken Tofu: Using silken tofu for the base of this pudding provides a smooth and custard-like consistency that mimics traditional dairy pudding. It’s mild in flavor, making it the perfect canvas for the rich pumpkin and spices, while also adding a plant-based protein boost. Silken tofu is also a great source of calcium and iron, making this a nutrient-dense addition that keeps the pudding creamy without dairy.
  • Pumpkin Puree: No pumpkin pie is complete without pumpkin puree! Using this versatile puree in your pudding adds a natural sweetness and vibrant orange color to the pudding. It’s also high in fiber, beta-carotene, and vitamin C, making it a nutritious addition to any morning. Make sure you pick up pure pumpkin puree and not pumpkin pie filling to ensure the pudding has a rich pumpkin flavor without any added sugars or preservatives.
  • Vanilla Protein Powder: I used my favorite vanilla protein powder Ora’s So Lean & So Clean code JACKFRUITFUL for this recipe as it doesn’t have any artificial additives, it’s minimally processed and the vanilla flavor is perfect for this recipe. Use any vanilla protein powder you’d like or use a neutral protein powder and add a splash of vanilla extract. Using protein powder in your pudding gives the recipe a nutritional boost and transforms this pudding into a satisfying and filling breakfast or snack. 
  • Maple Syrup: Maple syrup brings natural sweetness with a warm, caramel-like flavor that pairs beautifully with the pumpkin puree and spices. It’s an unrefined sugar alternative that not only sweetens the pudding but also adds a hint of depth. Adjust the amount to your taste preference, but keep in mind that maple syrup is also high in antioxidants and minerals like manganese and zinc.
  • Pumpkin Pie Spice: This cozy blend of cinnamon, nutmeg, ginger, and cloves captures the essence of fall in every bite. The spices not only add warmth and depth but also have anti-inflammatory and antioxidant properties, making this dessert nourishing and flavorful. You can adjust the spice level to make the pudding as bold or mild as you like.

How to Make High Protein Pumpkin Pie Pudding

Making this pumpkin pie pudding couldn’t be easier! In just a few simple steps, you’ll have a creamy, high-protein treat ready to enjoy and perfect for meal prepping.

Blend the Ingredients

Add the silken tofu, pumpkin puree, protein powder, maple syrup, pumpkin pie spice, and salt to a high-speed blender.

Puree Until Smooth

Blend until you have a smooth and creamy texture. Adjust the sweetness or spice as needed.

Chill the Pudding

Divide the pudding into jars or bowls and chill in the fridge for at least an hour, or ideally overnight, for the flavors to meld.

Ways to Customize Your High Protein Pumpkin Pie Pudding

There are so many delicious ways to customize your pumpkin pie pudding to suit your taste and dietary preferences. You can adjust the sweetness by adding more or less maple syrup or try other natural sweeteners like agave or a touch of brown sugar for extra warmth. To boost the texture, fold in some chia seeds for a thick, almost pumpkin pie chia pudding consistency, or add a sprinkle of grain free granola (like this one!) for a satisfying crunch. For a spicier kick, enhance the pumpkin pie spice with extra cinnamon or ground ginger. You can even turn this into a layered parfait by alternating spoonfuls of pumpkin pudding with a coconut milk based yogurt or dairy free whipped cream.

Why You’ll Love This Pumpkin Pie Pudding

I cannot really think of any reason why someone wouldn’t love this recipe. Aside from the fact that all you need is five ingredients and ten minutes to prepare this dish from beginning to end – it’s also delicious! You probably never imagined that you could have a high protein pumpkin pie pudding for breakfast and it would actually be healthy and satiating but here we are! This recipe is packed with protein from silken tofu and plant-based protein powder, it’s a rich, dairy free treat that feels indulgent but fuels you with wholesome ingredients. You can also increase the recipe and make this for meal prep as it holds up well in the fridge for several days. 

Pumpkin Pudding Serving Suggestions

  • A dollop of coconut or almond yogurt adds creaminess and tang to balance the pudding’s sweetness.
  • Drizzle almond, cashew, or peanut butter on top for extra richness and healthy fats. Perfect for a satisfying spoonful or as a topping on homemade pumpkin bread or baked pumpkin pie.
  • Add a crunchy layer with pecans, walnuts, pumpkin seeds or granola for an extra satisfying contrast in textures and flavor.
  • Sliced bananas or berries provide a natural sweetness and vibrant color.

How to Store and Cool the Pudding

This high-protein pumpkin pie pudding is perfect for meal prep and can be stored in the fridge for up to 5 days. Here’s how to keep it fresh:

  • Refrigerate: Store the pudding in individual jars or an airtight container in the fridge. The pudding tastes even better when chilled overnight!
  • Freezing Option: For a frosty treat, freeze the pudding in small containers and enjoy it as a pumpkin pie ice cream. Just let it thaw slightly before eating.

Don’t forget to rate and review this recipe!

Try these delicious breakfasts next:

Overnight Strawberries & Cream Oats

Apple Cinnamon Oatmeal

High Protein Grain Free Granola

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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pudding jars topped with vegan whipped topping and chopped pecans, styled for fall
Jackie Akerberg

High Protein Pumpkin Pie Pudding

5 from 3 votes
Print Recipe Pin to Pinterest!
Stay fuelled from morning to lunch with this High Protein Pumpkin Pie Pudding recipe. This quick and easy recipe combines the richness of pumpkin puree, the smoothness of silken tofu, and the sweetness of maple syrup for a dessert inspired breakfast that is nutritious. With just five ingredients a less than ten minutes, you've got yourself the breakfast that dreams are made of!
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Calories: 183

Equipment

Ingredients
  

  • 12 oz silken tofu, drained
  • 1 cup pumpkin puree
  • 60 g vanilla protein powder, I used Ora So Lean & So Clean
  • ¼ cup maple syrup, more or less to taste
  • 2 tsp pumpkin pie spice
  • 1 pinch salt

Method
 

  1. Add all ingredients to a blender and puree until smooth and creamy.
  2. Divide between jars and top with yogurt and pecans. Store in the fridge until ready to enjoy. It's best if chilled overnight before serving!

Nutrition

Serving 1servingCalories 183kcalCarbohydrates 25gProtein 14gFat 4gSaturated Fat 1gPolyunsaturated Fat 1gMonounsaturated Fat 0.5gCholesterol 31mgSodium 58mgPotassium 393mgFiber 2gSugar 16gVitamin A 9535IUVitamin C 3mgCalcium 148mgIron 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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15 Responses

  1. Yes ditto I would love to have the nutritional info like fiber, protein, etc. for just the pudding (sans toppings) for this recipe and others! Thank you!

    Reply

  2. 5 stars
    Have already made this recipe twice. Great snack when hungry or needing a dessert. I used a little less Truvani protein powder. Skipped the yogurt and just used pecans. My husband I and both love it. Can you come up with a butterscotch flavor? Chocolate?

    Reply

  4. 5 stars
    Perfect pumpkin pudding!🧡Not only is this recipe easy to make, it is bursting with pumpkin flavor. The texture is spot on,it is sweet but not over the top. I have enjoyed it for breakfast and desert😋

    Reply

    1. Hey Susan, all the nutritional macros for my recipes are included in the Jackfruitful Meal Planner! I hope you’ll join – you’ll also have access to hundreds of other exclusive recipes!

      Reply

  7. 5 stars
    Saw this and STOPPED to make it . I used a chai protein powder and it is fabulous. Sprinkled maple pecans on top and had a zen moment. Anxious today and this is better than vodka at 9am!
    Thank you! Peace and kindness

    Reply
5 from 3 votes

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