Pumpkin Pie "Magnolia" Protein Pudding

Why You’ll Love This Recipe

I like this recipe because it’s quick, high in protein, and full of fall flavors. The pumpkin puree and spiced protein coffee bring in cozy autumn notes, while the yogurt and pudding mix make it rich and satisfying. The Biscoff cookies add just the right crunch for balance. For me, it’s the perfect way to enjoy pumpkin pie flavors in a lighter, protein-packed treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pack of Simply Dessert Vanilla Sugar-Free Pudding Mix
1/2 cup unsweetened nut milk
1 cup pumpkin puree
2 scoops Chike Pumpkin Spiced Protein Iced Coffee
1 1/2 cups vanilla Greek yogurt
6–10 Biscoff cookies

Pumpkin Pie "Magnolia" Protein Pudding Directions

  1. I combine nut milk, pumpkin puree, Chike Pumpkin Spiced Protein Iced Coffee, and Greek yogurt in a mixing bowl. I stir until smooth and fully blended.

  2. I add the pudding mix and stir for about 5 minutes until everything is well combined and thickened.

  3. In dessert cups or glasses, I layer pumpkin pudding, Greek yogurt, and crushed Biscoff cookies.

  4. I repeat the layers and finish with more crushed cookies on top.

  5. I serve immediately and enjoy the creamy, crunchy, and spiced goodness.

Servings and Timing

This recipe makes about 2 cups (2 servings). It takes around 10 minutes to prepare since it doesn’t require cooking or baking.

Variations

Sometimes I swap the Biscoff cookies for crushed graham crackers or gingersnaps. If I want more spice, I add a pinch of cinnamon or pumpkin spice blend to the pudding. For an even higher protein version, I use extra protein powder mixed into the yogurt.

Storage/Reheating

I keep leftovers in the refrigerator in an airtight container for up to 2 days. The cookies will soften over time, so if I want them crunchy, I add a fresh layer right before serving. This pudding is best served chilled and doesn’t need reheating.

FAQs

Can I use regular pudding mix instead of sugar-free?

Yes, I can use regular pudding mix—it will just change the nutrition slightly.

Can I make this dairy-free?

Yes, I can use dairy-free yogurt and plant-based protein powder.

Can I prepare it ahead of time?

Yes, but I prefer adding the cookie layer just before serving to keep it crunchy.

What kind of nut milk works best?

I like almond or cashew milk, but any unsweetened nut milk works.

Can I skip the protein powder?

Yes, though it won’t be as high in protein. I sometimes replace it with a little extra yogurt.

Can I use pumpkin pie filling instead of puree?

I stick to plain puree because pie filling is pre-sweetened and might make it too sweet.

How do I make it thicker?

I let the pudding chill in the fridge for 15–20 minutes after mixing—it thickens up more.

Can I make this with chocolate protein powder?

Yes, chocolate works too, giving it a pumpkin mocha flavor.

Can I use different cookies?

Yes, gingersnaps, graham crackers, or vanilla wafers all make great substitutes.

How much protein is in each serving?

Each serving has about 15–20 grams of protein, depending on the protein powder used.

Conclusion

I love this pumpkin pie “Magnolia” protein pudding because it’s a fun twist on a classic fall dessert. The creamy layers of pumpkin, yogurt, and pudding mix with the crunch of cookies make it irresistible, while the added protein keeps it satisfying. For me, it’s the kind of recipe that proves dessert can be both delicious and nourishing.


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Pumpkin Pie "Magnolia" Protein Pudding

Pumpkin Pie “Magnolia” Protein Pudding


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  • Author: Emma
  • Total Time: 10 minutes
  • Yield: 2 servings
  • Diet: Low Fat

Description

A creamy, protein-packed pumpkin pie pudding layered with Greek yogurt and crunchy Biscoff cookies—rich in fall flavor yet light and nourishing enough for a healthy snack or dessert.


Ingredients

1 pack Simply Dessert Vanilla Sugar-Free Pudding Mix

1/2 cup unsweetened nut milk

1 cup pumpkin puree

2 scoops Chike Pumpkin Spiced Protein Iced Coffee

1 1/2 cups vanilla Greek yogurt

610 Biscoff cookies, crushed


Instructions

  1. In a mixing bowl, combine nut milk, pumpkin puree, protein powder, and Greek yogurt. Stir until smooth.
  2. Add pudding mix and stir for about 5 minutes until fully combined and thickened.
  3. In dessert cups or glasses, layer pumpkin pudding, Greek yogurt, and crushed Biscoff cookies.
  4. Repeat layers and finish with more crushed cookies on top.
  5. Serve immediately or chill until ready to enjoy.

Notes

Swap Biscoff cookies for graham crackers or gingersnaps.

Add extra cinnamon or pumpkin spice for more flavor.

For higher protein, mix additional protein powder into the yogurt.

Best served fresh—add cookie layer just before eating to keep crunchy.

Dairy-free yogurt and plant-based protein make this recipe fully dairy-free.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 220
  • Sugar: 12g
  • Sodium: 190mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 15mg

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