Protein Pumpkin Spice Pudding

Cindy Anschtz Barbieri|Nov. 5, 2013 6:44 pm EST

4 (1 ratings)

I called this pudding so my granddaughter would try this with me and we both loved it so much! I did sprinkle a little chocolate and cinnamon on top for us! (Made us smile together) Just made it a little extra special for us to enjoy together.. There is something special about a granddaughter especially when it is Brooke… When I made my second batch I put in small canning jars so after my Crossfit workout I just gave the jar a shake, sprinkled extra cinnamon and added pumpkin seeds. yum… Now off to start my day….. This is paleo friendly! Enjoy.. For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my newsletter.

Servings

4

Ingredients

1 cup almond milk
1/2 cup pumpkin puree
1 full scoop sfh vanilla protein
2 tablespoon almond butter
1 tablespoon organic raw honey
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon celtic sea salt
3 tablespoon chia seeds or pumpkin seeds

Directions

Directions
In your KitchenAid® 3-Speed Blender add almond milk, pumpkin, protein, almond butter, honey, vanilla, cinnamon, nutmeg, ginger, cloves and salt. Combine well. Place the blended mixture into a resealable large container or a couple of your favorite canning jars. Put in the refrigerator for 3 hours or overnight. Just shake and top with chia sees or pumpkin seeds then enjoy!.