Vegan Pumpkin Pie Protein Pudding
This vegan pumpkin pie protein pudding takes just 2 minutes to make. It can be enjoyed as a quick breakfast, snack or dessert and falls somewhere between a smoothie bowl, creamy pudding and soft serve ice cream. This recipe is gluten-free.
Since I always have pumpkin puree on hand, I make variations of this recipe all the time pumpkin pie protein pudding. I love it with the frozen banana and vanilla protein but I’ve also been make a version with soft tofu and you can also use cashews.
You can mix and match too! I’ve done vanilla protein, tofu and pumpkin, simply pumpkin puree mixed with vanilla protein and frozen banana blended with pumpkin puree is also amazing.
You don’t need to follow this recipe exactly, it’s really more of a guideline, like many of my recipes are. You really can’t go wrong with ingredients like pumpkin and banana, can you?
Using Canned Pumpkin
If you’re using canned pumpkin like I usually do, I highly recommend going for a good quality organic pumpkin. The best one I’ve found is Farmer’s Market Organic Pumpkin. It’s super smooth and creamy and the flavour is amazing.
I’ve used the E.D. Smith Pure Pumpkin and it’s ok but not as good as Farmer’s Market and I’ve bought No Name 100% Pure Pumpkin and it doesn’t even come close. Starting with delicious, creamy, quality pumpkin will make all the difference in all your pumpkin creations!
I’ve been finding Farmer’s Market Organic Pumpkin on sale at my local natural food store bit you can also buy cases of it on Amazon (lol…cases…or cans if you’re not as pumpkin-crazy as I am!). Let me know if you know of another good brand!
Homemade Pumpkin Pie Spice
I have a jar of store-bought pumpkin pie spice but it’s really easy to make your own too. You can make a big batch and store it in an air-tight container or create is as needed with a little pinch of this and a pinch of that.
The spices you’ll need are cinnamon, ginger, nutmeg, allspice and cloves. It’s not a big deal if you’re missing something, the most important is the cinnamon, ginger and nutmeg.
DIY Pumpkin Pie Spice
- 3 tablespoons ground cinnamon
- 2 teaspoons of ground ginger
- 2 teaspoons of ground nutmeg
- 1 tsp ground allspice
- 1 tsp ground cloves
Mix the spices together in a small bowl then store in an air-tight container. Use in any recipe that calls for pumpkin pie spice.
That’s it and it works just as well as store-bought for all your pumpkin pie-inspired creations!
Pumpkin Pie Protein Pudding
This pumpkin pie protein pudding is basically a really, really thick smoothie or soft serve ice cream. The frozen banana creates an extra creamy and smooth consistency that falls somewhere between the two.
The vegan vanilla protein powder and banana lend enough sweetness that you don’t need any added sweetener and there is no baking or cooking involved, all you need to do is toss all the ingredients in a blender and mix until smooth and creamy.
The whole recipe is only 263 calories with just 3 grams of fat while providing 41 grams of carbs and 24 grams of protein. Room to add all your favourite toppings!
- chopped dried figs, dates or raisins
- shredded coconut, coconut flakes or coconut bacon
- diced apple, sliced banana or berries
- nut butter, sunflower seed butter or tahini
- pecans, walnuts, hazelnuts or almonds
More Recipes Like This
- 2-Ingredient Breakfast Cookie Dough – sweet potato mixed with protein powder for a yummy breakfast treat!
- Squash Protein Breakfast Bowls – squash and protein powder pudding with yummy toppings
- Vegan Pumpkin Mousse – a more decadent, dessert-like version of this recipe
- Chocolate Chia Protein Pudding – a yummy chocolate protein treat made with chia seeds
For more pumpkin goodness, check out my list of the best vegan pumpkin recipes.Print
- Add all ingredients to a blender and mix until smooth and creamy.
For added sweetness, add a couple drops of liquid stevia or 1 tsp of maple syrup.
Keywords: easy pumpkin pudding, protein pumpkin pudding, pumpkin protein pudding, easy, fast, low-fat
- Serving Size: 1
- Calories: 263
- Fat: 3 g
- Carbohydrates: 41 g
- Protein: 24 g