High Protein Whipped Pumpkin Pie Pudding
If you’re looking for a fun, quick and healthy dessert for this holiday season, look no further than these tasty whipped pumpkin pie pudding cups. They are so gosh darn easy to make, loaded with all of those cozy pumpkin pie flavors, sweetened with maple syrup, and have a ton of protein per serving (which is great for keeping that blood sugar stable when eating something sweet!)
You can prep this dessert ahead of time as it stores in your fridge for up to 5 days. You can also pre-roast your winter squash to make this even easier to prepare. I haven’t tried this with canned pumpkin but I’m sure that would work just fine. However, roasting fresh winter squash will be more flavorful.
I hope you and your kids love this as much as we did. My kiddos got to dive into these pudding cups right after I snapped my photo and they were so excited!
High Protein Whipped Pumpkin Pie Pudding
PREP TIME: 5 minutes COOK TIME: 0 minutes SERVES: 4-6 small servings
2 cups full fat cottage cheese
1 cup cooked pumpkin puree (canned or roasted winter squash both work)
3 Tablespoons maple syrup (plus more to taste if needed)
1 Tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
pinch of salt
Preparation
Place all the ingredients into a blender, food processor or use an immersion blender and blend until smooth and creamy. Taste test and adjust as needed.
Store in the fridge for up to 5 days.
