This vanilla pudding pumpkin protein smoothie is not your average pumpkin pie shake! It’s thick, super creamy, with hints of vanilla and peanut butter. While it is insanely delicious, the best part is that it is packed with protein, fiber, probiotics, and micronutrients. {Gluten-Free & Dairy-Free Friendly}
Lately, I am all about shakes and smoothies for lunch. They’re quick, easy, and extremely nutritious. As the weather turns colder, I start to crave all the cozy and comforting flavors – like pumpkin!
I don’t really understand the difference between a protein shake and a smoothie, to be honest – this is a well-balanced meal that can help you reach a higher overall protein and fiber intake.
The vanilla pudding mix adds flavor and ultra thickness. The tablespoon of peanut butter is just the perfect amount and complements the pumpkin! Top with whipped cream and some extra spice for the ultimate fall or winter meal.
Why I Love This Protein Shake
- It’s so cozy, delightful and delicious! This could be a nutritious breakfast or lunch with all the cozy feels. The vanilla pudding mix takes it to the next level!
- This smoothie covers all the bases in a convenient way. Everything you could ask for in a well-balanced meal: this protein smoothie has it! 40 grams of protein, 10 grams of fiber, probiotics from the Greek yogurt, good source of calcium with potassium, iron, and vitamin D! It takes less than 5 minutes to make, too.
- Could be a portable meal. This shake is healthy enough to be a meal replacement – like a high protein breakfast. Pour it in a travel cup or mug and drink it on the way to work.
Step-by-Step Directions
This protein shake/smoothie is best if consumed immediately. This recipe makes just one serving, so, save the rest of the canned pumpkin puree in an airtight storage container in the fridge. Then, just continue making this smoothie until you’re out of it!
Now, I am a firm believer that every sweet protein shake or smoothie should have whipped cream on top. Even just a little dollop can make a big difference! Also see my recommendations to make this smoothie with dietary allergies.
Ingredients
- 1/2 cup pumpkin puree.
- 1/2 cup of vanilla Greek yogurt. I love using Oikos Triple Zero Vanilla Bean but it is higher in sugar.
- 1 scoop of vanilla protein powder. Protein powder can be omitted – especially if using Fairlife or skim milk!
- 1/2 cup of vanilla almond milk. If subbing with cow’s milk, start with just 3 ice cubes – this will thicken the smoothie substantially! You may need to add more liquid.
- 1 1/2 tablespoons instant vanilla pudding mix. Sub with instant cheesecake pudding mix for a pumpkin cheesecake flavor!
- 2/8 teaspoon pumpkin pie spice.
- 2/8 teaspoon cinnamon.
- 7 ice cubes.
- 1 tablespoon of peanut butter.
- Drizzle of maple syrup, optional – taste test and add if you prefer a sweeter smoothie.
- Whipped cream, optional, but highly recommended.
Directions
- Add all ingredients (except the whipped cream) to a high-speed blender. Blend for about 60 seconds to ensure that the pudding thickens the smoothie.
- Top with whipped cream and enjoy immediately! The smoothie will thicken a little as it sits because of the pudding mix.
Variations
- Lower the sugar content by using sugar-free pudding mix and a plain Greek yogurt. Add your preferred sweetener to sweeten it up!
- Incorporate chia seeds or flaxseeds to increase the fiber content.
- Add in some maple syrup or brown sugar to cut any grittiness and add sweetness.
- Throw in a 1/2 frozen banana – may need to decrease the ice cubes or add more liquid if too thick.
How to Change This Smoothie for Dietary Allergies
- Jell-O Instant Vanilla Pudding Mix is gluten-free. The cheesecake flavor, however, is not. This smoothie is gluten-free as is.
- For a dairy-free option, try using a higher protein plant-based yogurt like Kite Hill Greek Style and a dairy-free whipped cream.
- Omit the peanut butter for nut allergies. You could try sunbutter although I have not tested this.
Super Creamy Vanilla Pumpkin Protein Smoothie
Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup vanilla Greek yogurt I used Oikos Triple Zero Vanilla Bean
- 1/2 cup almond milk
- 1½ tablespoons instant French vanilla pudding mix vanilla or cheesecake flavor = good subs
- 1 scoop vanilla protein powder
- 1 tablespoon peanut butter, chunky or creamy
- 2/8 teaspoon pumpkin pie spice
- 2/8 teaspoon cinnamon plus more on top, if preferred
- 7 ice cubes (large)
- Whipped cream, optional highly recommended
- Drizzle of maple syrup, optional taste test and add if you prefer more sweetness
Method
- Add all ingredients (except the whipped cream) to a high-speed blender. Blend for about 60 seconds to ensure that the pudding thickens the smoothie.
- Top with whipped cream and enjoy immediately! The smoothie will thicken a little as it sits because of the pudding mix.
Notes
- This smoothie can be easily customized! The vanilla yogurt adds a lot of protein, therefore, the protein powder can be omitted. If subbing with cow’s milk, start with just 3 ice cubes – this will thicken the smoothie substantially! You may need to add more liquid.
- The peanut butter can be omitted, too. I think it adds some depth of flavor and masks any gritty taste.
- Chia seeds or flaxseeds can be added to further increase the fiber content.
- A 1/2 of a frozen banana would be a delicious addition as well but more liquid would be needed as it will increase the thickness.
- See more on variations and dietary allergy swaps in the post!
Tried this recipe?
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