High Protein Pumpkin Pie Pudding

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

5 from 3 votes

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

Total Time 10

Servings: 4 servings

Course: Breakfast, Dessert, Snack

Calories: 183

Equipment

Blender

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

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 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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