Healthy Pumpkin Pie Pudding

Healthy Pumpkin Pie Pudding — sweet, creamy, and packed with pumpkin pie flavor.  You’d never know it’s refined sugar free, low carb, high protein, high fiber and vegan!

This pudding is like autumn and winter in a bowl…  and did I mention it’s super easy to make too?

This delicious Healthy Pumpkin Pie Pudding is made without the milk, sugar, and eggs. Plus, the recipe is sugar free, low carb, and high protein too!

You just add all the ingredients to a blender and it’s ready.  No cooking required.  Seriously!

It tastes like the filling of a pumpkin pie, but it’s got the nutrition of a healthy balanced meal.  It’s got healthy fats, fiber and protein (just check out the nutrition label down below)  🙂

This is the healthiest Pumpkin Pie Pudding in the world — it’s rich and sweet without all the eggs, butter and sugar, and it’s super easy to make too (only 8 ingredients)!

serves 3-4

Healthy Pumpkin Pie Pudding

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

Fat per serving: 11

Calories per serving: 250

Ingredients:

Directions:

  1. Drain and rinse the tofu. Press the tofu block in between paper towels to remove as much water as possible (mine weighed 405g after pressing). Dump the tofu into a high-speed blender (I used my Vitamix).
  2. Add the rest of the ingredients to the blender and puree until completely smooth and even. Give it a taste and add more spices, stevia, or salt to taste.
  3. Scoop into serving bowls, cover and refrigerate overnight. Serve and enjoy!
All images and text ©.

This delicious Healthy Pumpkin Pie Pudding is made without the milk, sugar, and eggs. Plus, the recipe is sugar free, low carb, and high protein too!

This delicious Healthy Pumpkin Pie Pudding is made without the milk, sugar, and eggs. Plus, the recipe is sugar free, low carb, and high protein too!

Whoop whoop!  Only 250 calories for a decadently creamy Pumpkin Pie Pudding?  And 10g fiber and 17g protein?!

YES. PLEASE.

This delicious Healthy Pumpkin Pie Pudding is made without the milk, sugar, and eggs. Plus, the recipe is sugar free, low carb, and high protein too!

Yummmm  🙂

Enjoy!

.

With love and good eats,

.

– Jess

.

28 comments on “Healthy Pumpkin Pie Pudding”

  1. “Yields 3 servings”
    Yeah right, more like one once someone delivers a bowl of this to me 😛

  2. Pingback: Desserts With Benefits | Vegan Coyote

  3. I was wondering would this recipe work with silken tofu? I bought a bulk pack of silken tofu at Costco

  4. OK, the word ‘vegan’ and the tofu turn me off on this “dessert. Will definitely not make this.

  5. Is the flavored stevia an integral part of the recipe? It just so expensive an item to buy for one dessert. Thanks – looking forward to trying this!

    • Yes, the stevia adds both flavor and sweetness to the recipe (it’s the only sweetener used, so without it the recipe will be blah). The entire bottle from Amazon is just $9.50 or so. You can even add a few drops of the stevia to yogurt, cereal, coffee, etc… there are so many more uses for it! 😀
      -Jess

  6. Is this really supposed to read 2 tsp of the liquid Stevia? It’s very overpowering .

  7. Hello! This looks like a yummy, great alternative to a lot of other pumpkin desserts. I can’t have very much soy, though, so I was wondering what purpose it serves in the recipe? I’m trying to figure out what I might be able to sub for it. Thank you!

  8. Have you tried freezing this to make it like ice cream?

  9. It didn’t turn out to well. Even though I got an organic firm tofu, it tasted chalky and the flavor did not have a pumpkin flavor. I may have to dump the whole pudding. Disappointed.

    • Hey Emi. Sorry you didn’t like the pudding. Since this recipe doesn’t require any cooking or eggs, you can taste the pudding as you go along making it. If you feel like it needs more spices, add more cinnamon or pumpkin pie spice. If you feel like it needs more sweetness, add more stevia. I liked the pudding the way it is, but everyones’ tastes are wildly different. I’m not sure why your pudding was chalky though, there isn’t any sort of gritty ingredient in here… maybe it was your brand of tofu, or maybe you can try blending it for longer so it’s smoother. Since I hate food waste, and dumping it would be a shame, I’d recommend adding a few more tablespoons of almond butter, some more pumpkin puree, cinnamon and maple flavor 🙂

  10. Pingback: Pumpkin Desserts: Must Try Delicious Pumpkin Recipes

  11. Pingback: Sugar Free Halloween Treats - The Sugar Free Zone

  12. Pingback: 17 Great High Protein Recipes - Style Motivation

  13. Pingback: 17 Great High Protein Recipes – chuckiesblog

  14. Pingback: Healthy Desserts that Hit All the Right Protein Notes - DEFIANT Fitness

  15. Tried it. Since I can’t have soy, I used tofu I make from chickpea flour. And since here stevia comes with no flavour I added vanilla and butter flavour. For sugar I used erythrol and one tsp honey for taste. It’s nice, very filling (got 6 portions, 120 kcal per portion

  16. 2017 just made it… I think I would use less tofu and then taste pumpkin more, I used dates as a sweetener..
    Will definitely satisfy my need for dessert later today!

  17. Pingback: Voor deze zoetigheden met veel eiwit heb je géén proteïnepoeder nodig - Bedrock

  18. Pingback: 10 High-Protein Desserts You Don't Have to Save for a Special Occasion

  19. Pingback: 10 High-Protein Desserts You Don’t Have to Save for a Special Occasion – Amazing Houses

  20. Pingback: 10 High-Protein Desserts You Don’t Have to Save for a Special Occasion | Curious

  21. Pingback: 10 High-Protein Desserts You Don’t Have to Save for a Special Occasion – Arofi.org

Leave a Reply

Your email address will not be published. Required fields are marked *