Pumpkin Protein Pudding (No Dairy!)
Creamy and rich but also fluffy, this protein pumpkin pudding brings your favorite fall flavors into a no-bake, fueling, protein dessert to enjoy any time of day.
Servings 3
Calories 238kcal
Equipment
- 3 Mini Mason Jars
Ingredients
- ⅓ cup Canned pumpkin puree
- ½ cup Coconut milk cream only
- 1.5 tablespoons Vegan yogurt unsweetened
- ⅓ 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.
Video
Notes
You need to use canned coconut milk for the richest texture. Get a can that has the water separated from the cream. You want only the thick, white cream.
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 runny when you whip it. Chilling it in the fridge is what thickens it up a bit.
Adjust the pumpkin pie spice as to your own preference. However, know that the more you add the less bright (and orangey) the pudding will be.
Makes 3 small servings. I typically make it into two.
Store the pumpkin protein pudding in the fridge in a sealed container or jars for up to 4 days. Know that it doesn’t freeze well.
Nutrition
Calories: 238kcal | Carbohydrates: 18g | Protein: 25g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 88mg | Potassium: 186mg | Fiber: 1g | Sugar: 13g | Vitamin A: 4237IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg