Yep, another pumpkin recipe! This time it’s a vegan pumpkin pie protein pudding that can be ready in about 2 minutes. This quick breakfast, snack or dessert falls somewhere between a smoothie bowl, creamy pudding and soft serve ice cream. I went with calling it pudding but it could be any of the three, either way, it’s delicious, creamy, high in protein and full of pumpkin flavour. Hello, fall.
Pumpkin Pie Pudding Every Way
If you follow me on social media, you know I’m mid-pumpkin-everything and don’t plan on stopping anytime soon. Since I always have pumpkin puree on hand, I’ve been making all the varieties of pumpkin pie protein pudding. I love it with frozen banana and vanilla protein, like I’ve shared in todays recipe but I’ve also been making a version with soft tofu.
You can mix and match too! I’ve done vanilla protein, tofu and pumpkin, simply pumpkin puree mixed with vanilla protein and just frozen banana blended with pumpkin puree is also amazing.
I encourage you guys to get creative. 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 (I used Vega Performance Protein) 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 perfectly 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!
Vegan Pumpkin Pie Protein Pudding
Author: Deryn Macey
Recipe type: Snack, Dessert, Breakfast
- Add all ingredients to a blender and mix until smooth and creamy.
Go nuts with toppings! My favourites are:
chopped dried figs
peanut or almond butter
pecans, walnuts or almonds
Serving size: 1 Calories: 263 Fat: 3 g Carbohydrates: 41 g Protein: 24 g