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?
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)!
Healthy Pumpkin Pie Pudding
- one 16oz container Organic Firm Tofu
- 2 cups 100% Pure Pumpkin Puree (canned)
- ¼ cup Unsweetened Vanilla Almond Milk
- 2 tbs Roasted Almond Butter
- 2 tsp English Toffee-Flavored Stevia Extract
- 2 tsp Natural Maple Flavor
- 2 tsp Ground Cinnamon
- 1 tsp Pumpkin Pie Spice
- ¼ tsp Salt
- 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).
- 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.
- Scoop into serving bowls, cover and refrigerate overnight. Serve and enjoy!
Whoop whoop! Only 250 calories for a decadently creamy Pumpkin Pie Pudding? And 10g fiber and 17g protein?!
With love and good eats,
“Yields 3 servings”
Yeah right, more like one once someone delivers a bowl of this to me 😛
Emily @ Hazelnuts and Bolts-
Haha! I’m totally the same way 😉
Thankfully, this pudding is pretty thick and really filling, so it’ll be hard to eat the entire thing! Hope you like the recipe 🙂
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I was wondering would this recipe work with silken tofu? I bought a bulk pack of silken tofu at Costco
Silken tofu might work, but the pudding will just be thinner. I would recommend holding off on the almond milk and see how the thickness is without it. I hope you like the recipe! 🙂
OK, the word ‘vegan’ and the tofu turn me off on this “dessert. Will definitely not make this.
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! 😀
Is this really supposed to read 2 tsp of the liquid Stevia? It’s very overpowering .
Yup, the recipe calls for 2 tsp. You need the sweetness to overpower the 16oz of bland tofu and 2 cups of pumpkin 😀
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!
The tofu not only provides bulk in the pudding, but it helps create a smooth texture. Pumpkin alone is sort of “sloppy” like applesauce, and the tofu helps bring it together. I’m not sure of a good replacement, but if you’re not vegan, this recipe might be better suited for you:
Hope this helps! 🙂
Have you tried freezing this to make it like ice cream?
No I haven’t, but that sounds amazing!! I’m sure it would freeze into a brick, so I’d recommend just placing it in the freezer for a couple of hours and seeing how the texture is then. I used to do this with Greek yogurt and it was delicious 😀
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 🙂
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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
Just made it… I used dates as a sweetener..
Will definitely satisfy my need for dessert later today!
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Just had full-mouth dental implant surgery, so no chewing for months. I dislike protein shakes and this pumpkin protein pudding seems like it will work perfectly. Thank you. (p.s. flavor is good so far but still a bit warm from blending….can’t wait to try after it has chilled in the fridge)
Oh my! Glad the surgery was a success and I hope you’re healing goes smoothly! 🙂