This recipe calls the end of my first can of pumpkin of the season (and ever, actually). The can lasted for 3 separate recipes, I find that pretty cool. The first time was used on the pumpkin carob protein donuts and then on skinny mini pumpkin pies. Now I decided to make a cold dessert pumpkin pudding.
Well, technically this recipe sounds like it’s a protein shake and I guess it is kind of a protein shake because it contains ice cubes which makes it very cold. But the texture and consistency of it makes the outcome nothing short of a pudding. It is very very creamy and yummy. The pumpkin flavor isn’t super strong but you could make it stronger by adding more pumpkin to the blender.
The recipe is also very easy to whip up, all you need is a blender or a food processor. I used my blender cause I was feeling too lazy to take out and assemble my food processor. Blender it is! It worked out just fine. It was a lot of pudding and I actually couldn’t even finish the whole thing. It’s a yummy desserty snack perfect for a Fall morning or day or evening 
Also, the fact that it has no sugar added and a boatload of protein makes it just that much better!
You should sign up for Vitacost if you haven’t yet through my link – it’s where I get most of my health food shopping done. If you sign up with my link you will receive $10 off your first purchase (as will I)
DWXHEFYV4VS2
Pumpkin Protein Pudding
by
Keywords: breakfast dessert snack high protein no sugar added fall
Ingredients (serves 1)
- 1/2 cup 1% cottage cheese
- 1 laughing cow lite swiss cheese wedge
- 3 tbsp pumpkin (canned)
- 1/2 tsp pumpkin pie spice
- 8 drops stevia
- 1/3 scoop vanilla protein powder (I used MRM Egg White)
- scant 1/4 tsp xanthan gum
- scant 1/4 tsp agar powder
- 1/4 cup vanilla almond milk, unsweetened
- 1/2 tsp butterscotch flavor, natural
- 5-6 ice cubes
- topping: 1 crumbled vanilla honey graham cookie
Instructions
In a blender, add pumpkin, cottage cheese, and dry ingredients; following with almond milk to keep it moving, blend. Once it’s blending, add ice cubes, one by another until it reaches the consistency you like. Serve right away. Top with crumbled vanilla honey graham cookie
Nutritional Stats (without cookie): 175 calories, 4g fat, 12g carbs, 21g protein
Kammie wants to know:
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What’s your favorite way to use pumpkin?
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What’s your favorite pudding flavor?
Let me know in the comments below!
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Ohhh this sounds and looks delicious! I have to get butterscotch flavoring!! I have to try your pudding! Love that it’s healthy!!
Butterscotch flavor is awesome, it was kind of an impulse buy but I’m glad I made the purchase! Thank you dear
Where do you get the butterscotch flavoring? I can’t find it anywhefe. Thanks!
Butterscotch flavoring is hyperlinked in the recipe and it takes you to where I got mine!
Oh my LORD. I have got to try this. I just bought my first can of pumpkin for the season last night, and I am far too excited to make something with it.
I have to run and get another can now but you can call me early obsessed with Fall and pumpkin already! Woohoo!
Love this recipe! It almost reminds me of pumpkin cheesecake too! I can’t wait to try it out!
Delicious! I’ve been loving pumpkin so much
YUM!!!! sounds absolutely delish, lady!!
Great idea! I just stocked up on some canned pumpkin this weekend.
This sounds so interesting. I am definitely going to give it a try as I love pumpkin anything!
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I got so excited when I read about all natural butterscotch flavouring, but I just read that it has Polysorbate 80 in it. sigh. I guess it’s out for me, although some might not mind it. Here’s a link that talks about that http://www.truthinaging.com/ingredients/polysorbate-80
Ahh, it does?! I have no idea how I missed that! :/ guess no more of that for me after the bottle is done. Sigh. Thanks for letting me know!
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