Biscoff Protein Pumpkin Pie Pudding
Makes: 2 Servings
Per Serving: 38g Protein | 348 Cal
If pumpkin pie and Biscoff cookies had a high-protein baby, this would be it. This Biscoff Protein Pumpkin Pie Pudding is thick, creamy, perfectly pumpkin-spiced, and topped with crunchy Biscoff cookie crumbs. The best part? Each serving has 45 grams of protein for just 348 calories.
It’s also incredibly easy to make. There’s no baking, no blender, and really no cooking involved at all. You mix everything together, divide it between two jars, and let the refrigerator do the rest of the work. After about an hour, the mixture thickens into a creamy pumpkin pie-inspired pudding that feels much more like dessert than a bowl of Greek yogurt and protein powder.
This is exactly the kind of high-protein dessert I love because it makes hitting your protein goals feel a little less boring. If fall makes you want everything pumpkin pie, but you also want something that fits easily into your macros, this one checks both boxes.
An Easy High-Protein Pumpkin Dessert
I am always looking for ways to take foods I genuinely want to eat and make them higher in protein without completely ruining the experience. Because if we're calling something dessert, I still want it to taste like dessert.
The combination of pumpkin, vanilla, maple syrup, and pumpkin pie spice gives this pudding that classic fall flavor, while the Greek yogurt, protein powder, and pudding mix create a thick, creamy texture. Then you get the crushed Biscoff cookies on top, which add a little crunch and that caramelized, spiced cookie flavor that works so well with pumpkin.
And we're not talking about a recipe with 10 or 15 grams of protein that we're generously calling "high protein." Each serving has 45 grams of protein, making this an easy way to add a substantial amount of protein to your day while still satisfying your sweet tooth.
I also love that you can make both servings at once and keep them in the refrigerator. Make them at night and you have a high-protein breakfast, snack, or dessert ready to go the next day.
What You Need to Make Biscoff Protein Pumpkin Pie Pudding
You only need a handful of simple ingredients for this recipe, and most of them are ingredients you may already have if you regularly make high-protein snacks and desserts.
Vanilla Greek yogurt: This makes up the creamy base of the pudding while adding a significant amount of protein. I used Oikos Triple Zero Vanilla Greek Yogurt. You can use another vanilla Greek yogurt, but keep in mind that changing brands may change the calories, macros, sweetness, and consistency.
Vanilla protein powder: The protein powder obviously helps us get to that 45 grams of protein per serving, but it also helps thicken the pudding. I prefer vanilla here because it complements the pumpkin and warm spices without overpowering them.
Canned pumpkin: Make sure you grab 100% pure pumpkin rather than pumpkin pie filling. Pure pumpkin gives us the pumpkin flavor and creamy texture while allowing us to control the sweetness and spices ourselves.
Vanilla or cheesecake instant pudding mix: I used Simply Delish, but you can use your preferred instant pudding mix. Vanilla gives you more of a traditional pumpkin pie flavor, while cheesecake makes this taste a little more like pumpkin cheesecake. The pudding mix is also important for getting that thick, dessert-like texture after the jars chill.
Maple syrup: A little maple syrup adds sweetness and pairs perfectly with pumpkin pie spice.
Pumpkin pie spice: This gives us all of those warm fall flavors without having to individually measure cinnamon, nutmeg, ginger, and cloves.
Biscoff cookies: This is what really makes the recipe. The caramelized, slightly spiced flavor of Biscoff cookies pairs so well with pumpkin. I like crushing them over the top so you get some cookie in every bite.
Salt: Just a pinch helps balance the sweetness and bring out all of the other flavors.
Fat-free whipped cream: Technically optional, but I highly recommend adding some right before eating. It makes the whole thing feel even more like pumpkin pie.
How to Make Pumpkin Protein Pudding
Making this Biscoff Protein Pumpkin Pie Pudding could not be easier. Add the Greek yogurt, canned pumpkin, vanilla protein powder, instant pudding mix, maple syrup, pumpkin pie spice, and a pinch of salt to a bowl. Mix everything together until the pudding is completely smooth and you don't have any visible pockets of protein powder or pudding mix.
Once everything is combined, divide the pumpkin pudding evenly between two small glass jars or containers. Crush a Biscoff cookie over the top of each jar, cover them, and place them in the refrigerator.
You'll want to give the pudding at least an hour to set. You can technically eat it immediately, but the texture gets significantly better after it has time to chill. The pudding mix and protein powder absorb some of the moisture from the yogurt and pumpkin, giving you a thicker consistency that feels much more like an actual pudding or pumpkin pie filling.
When you're ready to eat, add some fat-free whipped cream on top and dig in.
Want Even More Biscoff Flavor?
There are two ways you can approach the Biscoff in this recipe depending on your preferences and calorie goals.
If you want an even thicker pudding with more Biscoff flavor throughout, crush some additional Biscoff cookies and mix them directly into the pumpkin pudding before you refrigerate it. As the mixture sits, the cookie crumbs soften and absorb some of the moisture, making the pudding even thicker while giving you little bits of Biscoff throughout.
If you're watching your calories, I would keep it simple and save the Biscoff cookies for the top. Using them as a topping gives you that recognizable Biscoff flavor and crunch without needing to add a ton of cookies to the recipe. Since you taste the topping in almost every bite, a little goes a long way.
Just keep in mind that the nutrition information listed for this recipe is based on the original version. If you add extra Biscoff cookies to the pudding, you'll want to account for those separately.
Tips for the Best Thick and Creamy Protein Pudding
The biggest thing I recommend is giving your pudding enough time in the refrigerator. It might look a little softer than you expect immediately after mixing, but it will continue to thicken as it sits. One hour is enough, but you can absolutely make these the night before and let them set overnight.
Your protein powder can also affect the final consistency. Different protein powders absorb different amounts of liquid, so yours may turn out slightly thicker or thinner than mine. If it seems extremely thick immediately after mixing, you can add a very small splash of milk. If it's a little thinner, don't immediately add more ingredients. Refrigerate it first and see how much it thickens.
And if you want it really thick, that's where those extra crushed Biscoff cookies come in. Stirring some directly into the mixture before chilling will help absorb additional moisture and create an almost pumpkin cheesecake-like consistency.
Can You Meal Prep Pumpkin Protein Pudding?
Absolutely. In fact, this is one of those recipes that actually benefits from being made ahead of time because the texture gets better as it sits.
You can prepare both jars, cover them, and store them in the refrigerator so you have an easy high-protein option ready when you want something sweet. If you love a crunchy Biscoff topping, I would wait to add the crushed cookies until you're ready to eat. If you prefer the cookies slightly softened, almost like a pie crust, you can add them before refrigerating.
This also makes the recipe convenient if you tend to get to the end of the day and realize you still need quite a bit of protein. Instead of forcing down another shake, you can grab a pumpkin pie-inspired dessert that happens to have 45 grams of protein.
Nutrition Information (Per Serving - makes 2 servings)
Calories: 348
Protein: 45g
Carbs: 38g
Fat: 2g
FAQs
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Yes. Vanilla Greek yogurt contributes some sweetness to the recipe, so if you use plain Greek yogurt, taste the mixture before refrigerating it. You may want to add a little additional maple syrup or your preferred sweetener.
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I recommend sticking with 100% pure canned pumpkin. Pumpkin pie filling already contains added sugar and spices, which will change both the flavor and nutrition information.
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Both work. Vanilla pudding mix creates more of a classic pumpkin pie flavor, while cheesecake pudding mix makes the finished pudding taste more like pumpkin cheesecake. I used Simply Delish, but another instant pudding mix should work as well.
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Give it time before you change anything. The mixture continues to thicken as the pudding mix and protein powder absorb moisture in the refrigerator. Let it chill for at least an hour. If you want an extra-thick consistency, you can also add crushed Biscoff cookies directly to the mixture.
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Yes, and it's actually a great recipe to make the night before. Mix everything together, divide it between your jars, cover, and refrigerate overnight. If you want the Biscoff cookies to remain crunchy, add them right before eating.
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The easiest way is to keep the Biscoff cookies as a topping rather than adding additional cookies to the pudding itself. You still get the Biscoff flavor and crunch, but it's easier to control how much you're using.
Final Thoughts
This Biscoff Protein Pumpkin Pie Pudding is exactly the kind of recipe I want when fall rolls around: lots of pumpkin pie flavor, a little Biscoff crunch, and basically no effort required.
You can prep it in five minutes, stick it in the refrigerator, and have a thick and creamy high-protein dessert waiting for you later. And with 45 grams of protein per serving, it's an easy way to satisfy a pumpkin dessert craving while also getting a substantial amount of protein into your day.
If you love pumpkin pie, pumpkin cheesecake, or anything involving Biscoff, this is definitely one to keep in your fall recipe rotation.
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Biscoff Protein Pumpkin Pie Pudding Recipe
This easy Biscoff Protein Pumpkin Pie Pudding is thick, creamy, pumpkin-spiced, and packed with 45 grams of protein per serving. Made with vanilla Greek yogurt, pumpkin, protein powder, and Biscoff cookies, it's an easy no-bake high-protein fall dessert that takes just a few minutes to prep.
Ingredients
- 2 cups vanilla Greek yogurt, I used Oikos Triple Zero
- 2 scoops vanilla protein powder
- 3/4 cup canned pumpkin
- 1/2 package vanilla or cheesecake instant pudding mix, I used Simply Delish
- 1 tablespoon maple syrup
- 1 tablespoon pumpkin pie spice
- Pinch of salt
- 2 Biscoff cookies
- Fat-free whipped cream, for topping
- Optional: additional Biscoff cookies to mix into the pudding
Instructions
- Add the Greek yogurt, protein powder, canned pumpkin, instant pudding mix, maple syrup, pumpkin pie spice, and salt to a mixing bowl.
- Mix until completely smooth and well combined.
- If you want a thicker pudding with more Biscoff flavor, crush additional Biscoff cookies and mix them directly into the pudding.
- Divide the mixture evenly between two small glass jars or containers.
- Crush one Biscoff cookie over the top of each jar.
- Refrigerate for at least 1 hour to allow the pudding to set and thicken.
- Top with fat-free whipped cream before serving and enjoy.
Notes
Nutrition information is based on the original ingredients used. Adding additional Biscoff cookies or substituting different brands will change the nutrition information.
Nutrition Facts
Calories
348Fat
2 gCarbs
38 gProtein
45 gNutrition is an estimate and will vary based on the specific brands and products you use.
