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–+ servings
pudding jars topped with vegan whipped topping and chopped pecans, styled for fall
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High Protein Pumpkin Pie Pudding

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!
Course Breakfast, Dessert, Snack
Cuisine American, vegan
Keyword dairy free, easy breakfast, gluten free, high protein, low carb, no bake, plant based, pumpkin pie, vegan mousse
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 183kcal
Author Jackie Akerberg

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

Instructions

  • Add all ingredients to a blender and puree until smooth and creamy.
  • 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: 1serving | Calories: 183kcal | Carbohydrates: 25g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Cholesterol: 31mg | Sodium: 58mg | Potassium: 393mg | Fiber: 2g | Sugar: 16g | Vitamin A: 9535IU | Vitamin C: 3mg | Calcium: 148mg | Iron: 2mg
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