Pumpkin pudding is delicious and similar to pumpkin pie however this recipe is crust free. This is a delicious squash recipe that you can enjoy year round. Additionally this pudding is packed with nutrients and protein to fill you up!
I used chia seeds to help thicken the pudding, chia seeds are a great egg alternative. Additionally this seed contains omega-3's, fiber, protein, vitamins and minerals.
Vanilla protein powder was also used in this recipe. I chose to use Arbonne's vanilla protein powder for this recipe. Always check the ingredients to make sure the product doesn't contain any of your allergens as well as checking the company's manufacturing process to avoid any risk of cross contamination.
There are so many protein powders available, check to see which one best suits your needs and lifestyle. I try to always look for a vegetarian based protein powder as well as ones that don't contain soy. Some protein powders that I enjoy are: organic rice protein powder, Vega One and sunwarrior.
Check in with us on Facebook and let us know which protein powder you choose, or if you have ever tried one.
In a microwave safe bowl add butter and melt in microwave until soft but not melted (approx 30 seconds). Mix in applesauce, pumpkin, maple syrup and vanilla. Stir until ingredients are mix together then stir in chia seeds.
Next mix in protein powder and seasonings stir until all lumps are gone. Place into 2 to 4 cups or a small baking dish. Allow to sit in fridge for up to one hour or overnight.
The chia seeds will expand making a more pudding like consistency. I hope you enjoy this delicious and easy to make crust and egg free pudding pie recipe!