Pumpkin Spice Quinoa Pudding
Pumpkin Spice Quinoa Pudding (Healthy, High-Protein Rice Pudding Alternative)
If you love rice pudding but want a healthier, protein-packed twist, this Pumpkin Spice Quinoa Pudding is the recipe for you. Creamy, cozy, and full of fall flavor, it’s made with quinoa instead of rice—giving you extra fiber, plant-based protein, and essential minerals in every bite.
Naturally sweetened with maple syrup and flavored with pumpkin purée, vanilla, and pumpkin pie spice, this recipe is both nourishing and indulgent. It’s the perfect comfort food for autumn that you can enjoy as a wholesome breakfast, snack, or dessert.
Enjoy!
xoxo
SiLLibake
Pumpkin Spice Quinoa Pudding
This Pumpkin Spice Quinoa Pudding is a fantastic healthy substitute for rice pudding—offering all the creaminess and comfort of the classic dessert but with more nutrients, fiber, and protein.
Why You’ll Love This Pumpkin Spice Quinoa Pudding:
Pumpkin pie flavors in a creamy pudding
A healthier substitute for rice pudding with more protein and fiber
High in plant-based protein & nutrients thanks to quinoa and soy milk
Naturally sweetened with maple syrup
Gluten-free & dairy-free friendly
Versatile – delicious warm or chilled
Topping Ideas:
Chopped pecans or walnuts
A swirl of Greek or coconut yogurt
Pumpkin seeds or granola for crunch
A drizzle of almond or peanut butter for healthy fats
Storage Tips:
Store in the fridge up to 4 days in an airtight container.
Reheat with a splash of milk if it thickens.
Tastes amazing served cold, just like classic rice pudding!
Pumpkin Spice Quinoa Pudding
RECIPE: Pumpkin Spice Quinoa Pudding
Yield 4 servings
Prep 10 mins
Cook 20-22 min
Total 30 mins
Pumpkin Spice Quinoa Pudding
This Pumpkin Spice Quinoa Pudding is a fantastic healthy substitute for rice pudding—offering all the creaminess and comfort of the classic dessert but with more nutrients, fiber, and protein. It’s naturally sweetened, gluten-free, and perfect for fall. Whether you enjoy it as a warm breakfast, a satisfying snack, or a chilled dessert, this pumpkin quinoa pudding will quickly become a seasonal favorite in your home.
Ingredients:
1/2 cup white quinoa, 85g (rinsed well)
2 cups milk, 480g (I recommend 1 cup soy milk + 1 cup cashew milk)
1/2 cup pumpkin purée, 120g (unsweetened, canned or homemade)
2–3 tbsp maple syrup, 30–45g (adjust to taste or any sweetener of choice)
1 tsp pure vanilla extract, 5g
1 tsp pumpkin pie spice, 3g (or use 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, pinch cloves) or just cinnamon
Pinch of salt
Optional Toppings:
Chopped pecans or walnuts
A swirl of Greek yogurt or coconut yogurt
Extra cinnamon or pumpkin pie spice sprinkled on top
Directions:
Rinse quinoa thoroughly under cold water until water runs clear.
In a medium saucepan, combine quinoa, milk, pumpkin purée, sweetener, vanilla, pumpkin pie spice, and salt.
Bring to a gentle boil, then reduce heat to low and keep it at a constant simmer covered with a little air to escape for about 20-22 minutes, stirring occasionally, until quinoa is tender and the pudding is creamy. If towards the end of cooking it has absorbed too much liquid just add another ¼ cup of milk and stir through.
Taste and adjust sweetness or spice if needed. Transfer to a reusable container with a lid and refrigerate 3-4 days.
Serve cold or warm topped with pumpkin spice, nuts, yogurt, or a drizzle of maple syrup.
Macros (approximate) per serving:
Calories: 147 kcal | Protein: 7 g | Carbs: 25 g | Fiber: 2.5 g | Sugar: 9 g | Fat: 2.7 g
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