Protein Pumpkin Pudding with Cottage Cheese (Instant!)
Protein Pumpkin Pudding is my go-to when I’m craving something sweet with clean ingredients. This recipe blends pumpkin puree, cottage cheese, and vanilla protein powder into a smooth and creamy, spiced pudding that tastes like a slice of pumpkin pie. And there’s no oven required for this quick pumpkin protein dessert. It’s gently sweetened with…
Protein Pumpkin Pudding is my go-to when I’m craving something sweet with clean ingredients. This recipe blends pumpkin puree, cottage cheese, and vanilla protein powder into a smooth and creamy, spiced pudding that tastes like a slice of pumpkin pie. And there’s no oven required for this quick pumpkin protein dessert. It’s gently sweetened with maple syrup without all the artificial ingredients in a boxed pudding mix.
What sets it apart is my trick for straining the pumpkin puree first. It gives the pudding a thick, creamy texture without the extra moisture that can make it runny. It takes just 10 minutes to make, and it’s perfect as a make-ahead snack, post-dinner treat, or even a quick breakfast with a few of my gluten-free graham crackers on the side. This is the kind of recipe I love sharing because it’s easy on my digestion and satisfies my sweet tooth without a sugar overload.
Why You’ll Love This Protein Pumpkin Pudding Recipe
- High in protein, low in fuss: Cottage cheese and protein powder give you a satisfying protein boost with minimal prep.
- Tastes like pumpkin pie: Classic fall flavors with a creamy, dreamy texture.
- Naturally sweetened: Maple syrup adds warmth without refined sugars.
- Quick to make: No cooking, no baking, just blend and chill.
Ingredients & Substitutions
Here is everything you need to make protein pumpkin pudding:
- Cottage Cheese: Adds creaminess and protein. Choose full-fat for the best flavor. Swap with Greek yogurt or dairy-free yogurt if needed.
- Pumpkin Puree: Brings the pumpkin pie flavor. Strain it first for the perfect thick texture. You can also use mashed sweet potato or butternut squash as a seasonal twist.
- Maple Syrup: Adds natural sweetness and depth. Feel free to swap with honey, agave, or a sugar-free syrup.
- Protein Powder: Vanilla protein powder adds flavor and extra protein. Use whey, plant-based, or collagen, whatever works for your diet. This is my favorite organic vanilla protein powder that tastes delicious in this recipe.
- Vanilla Extract: Enhances the dessert flavor. Optional, but I think it rounds things out.
- Cinnamon: For that classic warmth. You can add more to taste or try a chai spice blend.
- Pumpkin Pie Spice: Adds those familiar seasonal notes. No pumpkin pie spice? Just use a mix of nutmeg, cloves, and more cinnamon.
- Salt: A pinch balances the sweetness. Don’t skip it, it really brings out the flavors.
Easily Adapt This Recipe for Any Diet
This recipe is naturally easy to tweak! Follow these simple swaps to make it gluten-free, dairy-free, or vegan while keeping the same great texture and flavor.
- Gluten-Free: It already is! Just double-check your protein powder and spice blends.
- Dairy-Free: Use a thick, unsweetened dairy-free yogurt and plant-based protein powder.
- Vegan: Go with dairy-free yogurt and a vegan protein blend. Maple syrup is already plant-based!
💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My Protein Pumpkin Pudding Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Strain the Pumpkin
Place 1 cup pumpkin puree in a clean kitchen towel, nut milk bag, or layered paper towels. Gently squeeze out excess moisture. This helps the pudding set up thick and creamy.
Step 2: Blend Everything Together
In a food processor or high-speed blender, combine the strained pumpkin puree, 1 cup cottage cheese, 1/4 cup maple syrup, 1/3 cup vanilla protein powder, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice, and 1/4 teaspoon salt. Blend until silky smooth.
You can enjoy it right away, but chilling it for at least 30 minutes helps it thicken even more. Serve with graham crackers, whipped topping, or pecans!
My Expert Recipe Tips
- Strain your pumpkin: Removing excess liquid gives you a thick, pudding-like consistency.
- Blend until super smooth: This gets rid of the cottage cheese texture completely.
- Choose the right protein powder: Some plant-based powders may need a bit more maple syrup or vanilla to balance flavor.
- Make it ahead: This sets up even better after a few hours in the fridge.
Delicious Serving Suggestions
- Layer into parfaits: Add my pumpkin granola or my gluten-free graham crackers for a layered dessert.
- Top with whipped cottage cheese cream: It’s high-protein and delicious, just blend cottage cheese with a little maple syrup.
- Add crunchy toppings: Try chopped pecans, toasted coconut, or pumpkin seeds.
- Use as a dip: It’s great with apple slices, graham crackers, or cinnamon pita chips.
Frequently Asked Questions
Do you love pudding? Check out more of my easy and healthier pudding recipes:
Pumpkin Protein Pudding with Cottage Cheese (Instant!)
Ingredients
- 1 cup cottage cheese
- 1 cup pumpkin puree (strained, see notes)
- 1/4 cup maple syrup
- 1/3 cup vanilla protein powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Place 1 cup pumpkin puree in a clean kitchen towel, nut milk bag, or layered paper towels. Gently squeeze out excess moisture. This helps the pudding set up thick and creamy.
- In a food processor or high-speed blender, combine the strained pumpkin puree, 1 cup cottage cheese, 1/4 cup maple syrup, 1/3 cup vanilla protein powder, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice, and 1/4 teaspoon salt. Blend until silky smooth.
- You can enjoy it right away, but chilling it for at least 30 minutes helps it thicken even more. Serve with graham crackers, whipped topping, or pecans!
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
Can you leave out the protein powder? Will it still work?
Hi Karen, yes, you can omit the protein powder. It will be slightly less thick but still tasty. Adjust the sweetness level if needed 🙂
This pudding only takes 10 minutes to make and seriously tastes just like pumpkin pie! I’m excited for you to try it 🙂