This delicious yet healthy pumpkin cheesecake pudding is perfect for a fall snack or to satisfy sweet tooth cravings! It’s similar to a pudding that combines the flavors of pumpkin pie and cheesecake. Easy to meal prep and keep in the fridge for the week! {Gluten-Free}
I love a “healthy” snack that also doubles as dessert. If it’s that good then I really don’t need the ice cream or the cake. Honestly, that’s why I create recipes like this.
Don’t skimp on the toppings here, either – just a bowl of pudding isn’t enough to curb my sweet tooth. I love to add banana slices, whipped cream, and chopped pecans!
Therefore, this is a snack recipe packed with fall flavors that can double as dessert with 14 grams of protein (protein powder is optional) and 4 grams of fiber.
June 2026 update: I changed this recipe after testing it and not really loving the texture. The original recipe was 30 grams of protein. If you add protein powder, this recipe still provides that 30 grams.
Why I Love This Recipe:
- Nostalgic fall flavors: maple syrup, pumpkin pie spice, and creamy whipped cream.
- Curb your sweet tooth in a healthy way. This is a “healthier” pudding alternative that’s rich in omega-3’s, potassium, magnesium, calcium, and vitamin C. Pumpkin is rich in beta-carotene, which has immune-boosting properties – perfect for cold and flu season.
- Increase overall protein and fiber intake. If you really want to increase overall protein consumption, it’s all about the snacks!
- Super easy snack prep. Double this recipe, make 4 servings, and have a high protein snack for days! Portable, grab-and-go, easy to take to work. Plus, it helps to curb those dessert cravings. I need something sweet in my everyday life and this just really helps with that craving. It’s like a multi-purpose recipe.
Ingredients
This recipe makes 2 servings. Both the chia seeds and Instant Pudding act as thickeners. If you omit the chia seeds, the pudding will be a little thinner. You can adjust by adding less milk or more pudding mix.
Other Topping Ideas
- Cinnamon apples.
- Maple syrup drizzle.
- Any kind of chopped nuts or even pumpkin seeds!
- Mini chocolate chips.
- Graham Cracker Crumbs.
- Hemp hearts to add more protein, especially if omitting the protein powder.
Step-By-Step Directions
This the easiest recipe to throw together! Adjust the consistency with more or less milk and pudding mix.
Create the Pudding Mixture
Add cold milk, pumpkin, Greek yogurt, vanilla extract, chia seeds, instant pudding mix, and pumpkin pie spice to a bowl. Whisk together until smooth and well-combined. Protein powder is totally optional here – just make sure you love the taste and stick to just 1 scoop to prevent that gritty taste.
Refrigerate
Refrigerate for at least 4 hours to allow the chia seeds to thicken the pudding.
Assemble
Separate the mixture into two servings. Top with whipped cream, banana slices, chopped pecans, and a drizzle of maple syrup. Store in an airtight container (best without the banana slices) in the fridge for up to 5 days.
Add the bananas on top when ready to eat to prevent them from browning.
Frequently Asked Questions
When is a good time to eat this pudding?
Since it’s higher in protein and fiber, this pudding can be eaten as a snack at any time of day. If protein powder is added, it could even be a well-balanced breakfast. I prefer to eat it as an after dinner dessert – that is usually when I have a sweet tooth!
How to Make It Gluten-Free and Dairy-Free?
This recipe is gluten-free as is.
To make this recipe dairy-free, sub the skim with almond milk and fold in dairy-free whipped cream. You could also add more chia seeds to thicken it up.
How Can I Cut Down on the Sweetness?
If you find the pudding too sweet, add about a 1/4 cup of softened cream cheese. You could also add nutmeg, cinnamon or cloves to change the flavor profile.
More Posts to Prioritize Your Health:
Healthy Pumpkin Cheesecake Pudding
Ingredients
- 1/2 cup 100% pure pumpkin puree
- ¾ cup vanilla Greek yogurt
- 1/2 cup skim milk see notes
- 1-2 tablespoons Instant Jell-O Cheesecake Pudding Mix
- 1-2 tablespoons chia seeds
- 1/2 tablespoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 scoop vanilla or unflavored protein powder optional
- Pinch of salt, optional
- 1 small banana, cut into slices
- Chopped Pecans
- Drizzle of maple syrup
- Whipped Cream
Method
- Add milk, pumpkin, Greek yogurt, pudding mix, vanilla extract, chia seeds, pinch of salt and pumpkin pie spice to a bowl. Whisk together until smooth and well-combined.
- Refrigerate for at least 4 hours to allow the chia seeds to thicken the pudding.
- Separate the mixture into two servings.
- Top with whipped cream, banana slices, chopped pecans and enjoy! Store in an airtight container in the fridge for up to 5 days.
Notes
- If you prefer a thicker consistency, add 1-2 tablespoons of the Instant Pudding Mix after refrigeration. This is especially true if you omit the chia seeds.
- To make this recipe dairy-free, sub with a high protein plant-based yogurt and almond milk or coconut milk. If it needs thickening, fold dairy-free whipped topping into it. You could also add more chia seeds/pudding to thicken it up.
Tried this recipe?
Let us know how it was!Please rate and review if you enjoyed this recipe!
