Pumpkin Pie Spice Cottage Cheese Protein Pudding Parfaits (2024)

The cottage cheese blends seamlessly, leaving no trace of its original texture or taste, while the pumpkin puree and spices create a rich, creamy pudding that feels indulgent yet is secretly good for you. The addition of cashew butter adds a hint of nuttiness, while a touch of vanilla and sea salt enhances the warm flavors of cinnamon and pumpkin spice. The pudding reminds me so much of pumpkin pie filling—but this time, I can feel good about eating the entire mixture! I think my next pudding flavor will be pecan pie or maybe strawberry shortcake.

Pumpkin Spice Cottage Cheese Protein Pudding Parfait Ingredients:

Here’s what you’ll need to make this cozy fall treat:

• 1 1/2 Cups Cottage Cheese (preferably full-fat for a richer texture)
• 1 Cup Pumpkin Puree
• 1/3 Cup Cashew Butter (or your favorite nut butter)
• 1/4 Cup Pure Maple Syrup (or your preferred sweetener)
• 1 Tsp Vanilla Extract
• 1/4 Tsp Sea Salt
• 1 Tbsp Cinnamon
• 2 Tsps Pumpkin Spice (feel free to add more if you love a strong pumpkin spice flavor)
  
• Graham Crackers (I used gluten-free graham crackers since I was making it for a gluten-free friend)
• TruWhip (I used the keto one!)

You can also customize this recipe with a few extra ingredients to boost protein content or add health benefits:

• Espresso Powder (Optional for an extra boost of flavor and to turn it into a PSL!)
• Your Favorite Protein Powder (For added protein content and flavor)
• Collagen Peptides (Optional for additional protein and gut health benefits)
• Chia Seeds (For added fiber, omega-3 fatty acids, and a satisfying texture)
• Flaxseeds (For additional fiber, healthy fats, and a nutty flavor)

These pumpkin pie pudding parfaits are adorable, and so cute to make for a fall-themed brunch! Plus, they are quick to prepare! You could even add layers of oats to make it a nutritious on-the-go breakfast.
I always stock up on cans of pumpkin this time of year! I can’t get enough of the pumpkin recipes.

Here are some of my favorite recipes for fall that you may love:

Butternut Squash Brownies
Apple Cinnamon Bars
Maple Frosted Pumpkin Bars
Butternut Squash Turkey Chili
Apple Crisp
Butternut Squash Soup
Dark Chocolate Cranberry Cookies
The Best 1963 Banana Bread
Cranberry Carrot Chicken
Zucchini Bread

This recipe couldn’t be easier—just follow these simple steps:

1. Blend It All Together: In a high-speed blender, add the cottage cheese, pumpkin puree, cashew butter, maple syrup, vanilla extract, sea salt, cinnamon, and pumpkin spice. Blend until smooth and creamy. You might need to scrape down the sides a couple of times to ensure everything is well incorporated.
2. Layer It Up: To create the parfait, alternate layers of the pumpkin spice pudding with whipped cream (I used Truwhip) in your favorite jar or glass. You can also add a sprinkle of granola, crushed nuts, or even a drizzle of extra maple syrup between the layers for added texture and flavor.
3. Chill and Serve: Store your parfait in the refrigerator until you’re ready to enjoy it. It’s a no-bake recipe, so no need to wait for it to set—just blend, layer, and indulge!

How to make this recipe vegan?

If you’re looking to make these recipe vegan, replace the cottage cheese with silken tofu! It adds protein, and it remains so creamy!

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Prep Time 10 minutes mins

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Keyword gluten-free, protein, pudding, pumpkin, pumpkin spice, pumpkin pie, protein treat, no refined sugar, healthy snacking