Protein “Pumpkin” Pudding
  • 1/2cup cold water
  • 2teaspoons unflavored gelatin
  • 1/2cup boiling water
  • 1cup cooked, skinned, and mashed winter squash
  • 3/4ounce vanilla protein powderabout 1/4 cup
  • 1/4cup plus 2 tablespoons unsweetened premium coconut milknot lite
  • 1teaspoon vanilla or maple extract
  • 1/2teaspoon pumpkin pie spice
  • Dash unrefined sea salt
  • 1-3teaspoons honey or agave nectaror to taste
  • 1tablespoon macadamia nuts or walnuts, lightly toasted and coarsely choppedoptional
  1. Place cold water in a small saucepan. Slowly sprinkle gelatin over water. Warm over low heat until gelatin dissolves, then stir. Cover, remove from heat, and let stand 2 minutes. Transfer to a blender or food processor, cover, and blend on low until frothy, about 30 seconds.
  2. Add boiling water, squash, protein powder, coconut milk, vanilla or maple extract, pumpkin pie spice, and salt. Cover and blend until smooth, stopping to scrape sides with a spatula. Taste and adjust sweetness with honey or agave nectar, and blend again.
  3. Pour into two 10-ounce small containers with lids. Chill for at least 4 hours, until firm. Before serving, garnish with nuts, if desired. Use within 4 days.
Recipe Notes
Nutrition Facts
Protein "Pumpkin" Pudding
Amount Per Serving
Calories 88
* Percent Daily Values are based on a 2000 calorie diet.


Nutrition Facts Per Serving (1/2 cup):
Calories: 88 calories
% fat calories: 45
Fat: 5g
Saturated Fat: 4g
Cholesterol: 3mg
Carbohydrate: 8g
Protein: 5g
Fiber: 2g
Sodium: 70mg