Rich, indulgent, and full of pumpkin pie spice flavor, this Protein Pumpkin Pudding recipe is the perfect way to curb a fall craving. Prepped in just 5 minutes, with a thick but creamy texture and 17 grams of protein, you can enjoy this no-bake dessert guilt-free.
A Quick Look At The Recipe
- ⏲️Ready In: 35 Minutes
- 👪Serves:3
- 🍽 Calories and Protein: 99 kcals and 17 grams of protein
- 📋 Main Ingredients: Pumpkin puree, collagen powder, coconut milk, and maple syrup.
- 📖 Dietary Notes: Dairy-free, gluten-free, grain-free, and can be made paleo as well.
- ⭐ Why You'll Love It: It’s the perfect combo of cozy and nourishing, and my go-to when I want dessert and protein in one bite.
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Ultra-creamy, full of fall flavor, and made with just 6 easy ingredients, this pumpkin protein pudding is your new go-to treat. Whether you need a quick craving fix or an impressive, better-for-you dessert, this recipe hits the sweet spot. Thanks to high-quality collagen powder, it satisfies while actually supporting your goals (kind of like this pumpkin protein overnight oats recipe!).
As a mom who lives for pumpkin season, this is one recipe I make on repeat. It's quick, comforting, and exactly the kind of thing I teach clients from my home workout program to work into their days to keep their energy up and their protein goals within reach. If you need more ideas like this, check out how to eat 100 grams of protein or this cozy pumpkin protein mug cake!
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💭Why You’ll Love This Recipe
Easy: With 6 ingredients, this protein pudding comes together in about 5 minutes. Though it tastes best once chilled I’ve definitely been known to enjoy it off the spoon immediately.
Versatile: You can eat this healthy pumpkin pudding as-is or make it into something more indulgent by adding extra toppings.
Healthy: Since this pudding is naturally dairy-free, gluten-free, high in protein, and can be made paleo, it’s a pretty healthy dessert.
Ingredients and Substitutions
Below is an image of the ingredients needed for the pumpkin protein pudding. Make sure to use pumpkin puree and not pie filling or the mixture will be too sweet.
Pumpkin puree: Don't confuse pumpkin pie filling with pumpkin puree or the amount of sugar in the recipe will be out of whack.
Canned coconut milk: You only need the thick, white, cream part of the coconut milk for this to come together (learn more about the types of coconut milk). The best way to do this is to let the can sit upside down in the fridge overnight, then drain the water from the cream when you open it.
Yogurt: Greek yogurt works best as it gives a thicker texture to the pumpkin pudding. Both vegan and regular Greek yogurts will work. If you need the recipe to be paleo-friendly, use a regular Greek yogurt. Also know that in a pinch, the pudding can be made entirely without yogurt as well. Just add a bit more coconut milk to create the texture. This works well enough in this dairy-free chocolate protein pudding.
See the recipe card for full information on ingredients and quantities
Flavor Variations
- Chocolate pumpkin pudding: Always delicious, add 1-2 tablespoons of raw cacao powder to the pumpkin protein pudding and sprinkle chocolate chips on top before enjoying it.
- Toppings: Top the high-protein pudding with dusted cinnamon, chopped pecans, dairy-free caramel sauce with coconut milk, or Whole30 whipped cream for extra indulgence.
- Pumpkin spice latte: Add a dash of espresso powder to the pudding for a PSL kind of vibe (you can do this in my pumpkin protein bread too!).
Expert Tips
You need to use canned coconut milk for the richest texture. Get a can that has the water separated from the cream. Pop it into the fridge overnight upside down. Then in the morning, drain the water on top when you open it. You want only the thick, white cream for the pumpkin pudding.
Use an electric mixer to whip up the protein pudding. This gives it the perfect blend of textures between creamy and fluffy. Plus, the collagen powder won’t mix in as well with a fork.
The pudding is thinner and runnier when you whip it. Chilling it in the fridge is what thickens it up a bit (though I have totally eaten it as-is!).
Adjust the pumpkin pie spice according to your own preference. However, know that the more you add, the less bright (and orangey) the pudding will be.
You cannot sub in regular protein powder (or vegan) for collagen powder as it absorbs differently. Learn more about choosing a protein powder for your goals. However, I have made this recipe with beef-based protein powders and found it works decently (a bit stickier than thick and creamy).
How To Make Protein Pumpkin Pudding
Step 1: Add the wet ingredients to a large mixing bowl and beat with an electric mixer.
Step 2: Slowly add in the collagen powder and pumpkin pie spice. Continue beating while you add them in and until fluffy.
Step 3: Portion into jars and let chill in the fridge for 30 minutes before portioning it into jars.
How To Store It
This high-protein pumpkin pudding is best when stored in a covered mason jar in the fridge. Like this, it will stay fresh for up to 4 days.
Know that the pumpkin pudding doesn't freeze well. The coconut milk doesn't keep it's creamy texture when thawed and the pudding becomes too watery.
Which Protein To Use
This pumpkin protein pudding doesn’t use a traditional protein powder. Instead, it uses collagen powder to amp up the intake.
Collagen is one of the cleanest protein sources around and bakes SO well that I use it to make protein donuts, protein muffins, and things like protein pudding.
Learn more about collagen powder and why you’ll want to add it to your diet.
Protein Pumpkin Pudding FAQs
Pumpkin protein pudding thickens up after sitting in the fridge for at last 30 minutes. Since it is coconut milk-based, the coconut cream transitions from a soft cream to a thicker texture once chilled.
Pumpkin pudding can be stored in the fridge for up to 4 days in a covered jar.
Pumpkin protein pudding can be sweetened with honey, agave, or even a sprinkle of cane sugar in place of maple sugar.
More High-Protein Recipes You'll Love
If you tried this Pumpkin Protein pudding Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Pumpkin Protein Pudding (Dairy-free)
Video
Equipment
- 3 Mini Mason Jars
Ingredients
- ⅓ cup Canned pumpkin puree
- ½ cup Coconut milk cream only
- 2 tablespoons Dairy-free Greek Yogurt Vanilla or unsweetened
- ½ cup Collagen powder
- 3 tablespoons Maple syrup
- ½ teaspoon Pumpkin Pie Spice
Instructions
- Add the wet ingredients to a large mixing bowl and beat with electric mixer.
- Slowly add in the collagen powder and pumpkin pie spice.
- Continue beating while you add them in and until fluffy.
- Chill in the fridge for 30 minutes before portioning it into jars.
- Store or enjoy.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Shelby S says
This pudding is so rich and a great way to use up extra pumpkin from the can!