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Vegan Protein Pumpkin Breakfast Pudding is delicious, healthy, and has 18 grams of protein with only 250 calories! It’s so easy to make; just mix, refrigerate overnight, and wake up to healthy pumpkin deliciousness!

In honor of Halloween, I thought I would share a delicious, healthy, protein packed pumpkin recipe: Vegan Protein Pumpkin Breakfast Pudding! Have this for breakfast in the morning and maybe you won’t feel so bad about all the candy you are going to eat tonight (ok maybe that’s just me; ).

This pumpkin pudding is one of my go-to recipes. I make it year round; although, I especially love it during the Fall months. There is something extremely comforting about pumpkin and Fall.

A lot of pumpkin recipes are loaded with sugar and fat, so I came up with something that’s so healthy you can eat it for breakfast. With 18 grams of protein and only 250 calories, it’s a great way to get protein on a vegan diet.

Not to mention, it’s super easy to make and requires only 6 ingredients. So, what do you need?

Vegan Protein Pumpkin Breakfast Pudding Ingredients

For this recipe, you will need canned pumpkin, chia seeds, almond milk, Tropeka Protein Powder (or vegan protein powder of choice), cinnamon, stevia, and salt.

Substitutions

I love and use Tropeaka protein powder and have for a while now (I am not an affiliate). After adopting a vegan diet, I had a hard time finding a vegan protein powder that didn’t cause bloating. Well this one doesn’t and even better, it’s delicious! I use the Tropeaka Lean Vanilla for this recipe.

You can absolutely use a different protein powder, just know that it will alter the taste and nutrition info just a bit.

I choose to sweeten this recipe with SweetLeaf Stevia. But feel free to sweeten with whatever you choose, such as sugar, maple syrup, or brown sugar.

Lastly, I use unsweetened almond milk for the pudding, but any plant-based milk will do. Just be sure that is is an unsweetened variety.

Put your Pudding Together

To make Vegan Protein Pumpkin Breakfast Pudding, simply mix the chia seeds and almond milk together in a small container with a lid. Then, add the rest of the ingredients, cover and refrigerate overnight (or at least 2 hours).

For Serving

This pumpkin pudding is delicious topped with bananas and sprinkled with a bit of cinnamon. Sometimes, I will top with nuts or a dollop of almond butter. YUM! And it’s great on its own.

Vegan Pumpkin breakfast pudding will keep for 4 days in the refrigerator, so you could meal prep on Sunday and make a batch for Monday-Thursday in little mason jars.

Little things, like having a healthy breakfast to wake up to, can make your day go so much better. So can setting the coffee pot!

I hope you enjoy this recipe for Vegan Protein Pumpkin Breakfast Pudding. It’s one of my favorites!

Happy Eating!

Crystal