Ingredients
Scale
- 1 cup 100% Pure Pumpkin Puree (not pumpkin pie filling)
- 1 cup Non-fat Greek Yogurt (plain or vanilla)
- 1 scoop (approx. 30g) Vanilla Protein Powder (Whey-Casein blend works best)
- 1 tablespoon Instant Espresso Powder
- 1 teaspoon Pumpkin Pie Spice
- 1 tablespoon Sugar-free Maple Syrup or Stevia (to taste)
- 1/4 cup Unsweetened Almond Milk (as needed for consistency)
- Optional: Sugar-free whipped topping and a dash of cinnamon
Instructions
- Start by gathering all your ingredients and a medium-sized mixing bowl. Measure out the pumpkin puree and Greek yogurt. If your protein powder is prone to clumping, consider sifting it through a fine-mesh strainer first. Dissolve the instant espresso powder in a teaspoon of warm water if you want a more uniform coffee flavor throughout the pudding, though adding it dry works well for a rustic, speckled look.
- Add the pumpkin puree, Greek yogurt, and protein powder to the bowl. Stir in the pumpkin pie spice and your chosen sweetener. Using a whisk or an electric hand mixer, blend the ingredients on low speed. Gradually add the almond milk one tablespoon at a time until you reach your desired “pudding” thickness. Continue mixing until the texture is completely smooth and no dry protein powder streaks remain. Taste the mixture and adjust the spice or sweetness if necessary.
- Transfer the pudding into two individual ramekins or glass jars. For the best texture, cover the containers and refrigerate them for at least 30 minutes; this allows the flavors to meld and the protein powder to fully hydrate, resulting in a thicker consistency. When you are ready to eat, top each serving with a dollop of whipped cream and a light sprinkle of cinnamon or extra pumpkin pie spice. Serve chilled and enjoy!
- Cook Time: 10 minutes