High Protein Pumpkin Pie Pudding - Cozy Flavor With a Nutritious Boost

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Prep Time 10

Total Time 10

Servings: 4 servings

1 cup pumpkin puree (100% pumpkin, not pumpkin pie filling)
3/4 cup plain Greek yogurt (2% or whole milk for extra creaminess; use dairy-free yogurt if needed)
1/2 cup cottage cheese (optional but adds creaminess and protein; sub more yogurt if preferred)
1 scoop vanilla protein powder (whey, casein, or plant-based; about 25–30 g)
2–3 tablespoons maple syrup or honey (adjust to taste)
1 teaspoon vanilla extract
1–1 1/2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + pinches of nutmeg, ginger, and cloves)
Pinch of salt (enhances flavor)
2–3 tablespoons milk (dairy or non-dairy) to thin as needed
1–2 teaspoons chia seeds or 1 tablespoon instant pudding mix or 1 teaspoon cornstarch (optional thickener)
For topping: Whipped cream or coconut whip, crushed graham crackers or granola, toasted pecans, a dusting of cinnamon

Blend the base: In a blender or food processor, add pumpkin puree, Greek yogurt, cottage cheese (if using), protein powder, maple syrup, vanilla, pumpkin pie spice, and salt. Blend until completely smooth, scraping the sides as needed.
Check sweetness and spice: Taste and adjust with more maple syrup or spice. The protein powder sweetness varies, so tweak to your preference.
Adjust thickness: For a thicker, spoonable pudding, add chia seeds or a small amount of instant pudding mix and blend briefly. For a softer pudding, add milk 1 tablespoon at a time until it reaches your desired consistency.
Chill to set: Transfer to a bowl or portion into cups. Cover and refrigerate for at least 1–2 hours. The flavors meld and the texture firms up as it chills.
Garnish and serve: Top with a swirl of whipped cream, a sprinkle of cinnamon, and crushed graham crackers or nuts for a pie-like finish.
Optional dessert upgrade: Spoon into a prepared graham cracker crust and chill 4 hours for a no-bake, high-protein “pie.”