H3art of the Home

I fell in love with the hard boiled egg chocolate pudding that went viral on TikTok. I wanted to taste a little bit of fall, so I created this high protein pumpkin spice pudding that tastes exactly like pumpkin pie filling but packs 10+ grams of protein per serving. No one will ever guess it’s made with eggs!

Printable recipe at the end

Why You’ll Love This Pumpkin Spice Protein Pudding

• High protein: 10+ grams per serving from whole eggs
• Tastes like pumpkin pie: Rich, creamy, and perfectly spiced
• 5-minute prep: Just blend and chill – no cooking required!
• Keto-friendly: Low carb when made with sugar-free sweetener
• Gluten-free: Naturally grain-free and celiac-safe
• Kid-approved: Perfect way to sneak protein into kids’ diets
• Make-ahead friendly: Great for meal prep and busy weeknights

Ingredients for Viral Pumpkin Egg Pudding

Main Ingredients

• 5 large hard boiled eggs, peeled and cooled
• 1/3 cup pumpkin puree (canned, NOT pumpkin pie filling)
• 1/4 cup pure maple syrup (or sweetener of choice)
• 1 tablespoon milk (dairy or non-dairy)
• 2 teaspoons vanilla extract
• 1.5 teaspoons pumpkin pie spice

Optional Flavor Boosters

• Extra pumpkin pie spice for stronger fall flavor
• Additional maple syrup to taste
• Pinch of sea salt to enhance flavors

How to Make High Protein Pumpkin Pudding

Step 1: Perfect Hard Boiled Eggs

Stovetop Method:

1. Boil the eggs: Place eggs in pot, cover with water, bring to rolling boil
2. Time it right: Boil for exactly 2 minutes, then turn off heat
3. Let them sit: Cover pot and let eggs sit for 15 minutes
4. Ice bath: Transfer immediately to ice water for 30 minutes (prevents sulfur smell)
5. Peel when cool: Remove shells completely

Instant Pot Method:

1. Set up: Place trivet in Instant Pot, add 1 cup water, place eggs on trivet
2. Pressure cook: High pressure for 6 minutes
3. Quick release: Manually vent immediately when done
4. Ice bath: Transfer immediately to ice water for 30 minutes
5. Peel when cool: Remove shells completely

Step 2: Blend the Protein Pudding

1. Add all ingredients to blender
2. Blend until smooth: Process until completely smooth and desired consistency (usually about 1 minute)
3. Scrape sides: Stop and scrape down sides if needed during blending
4. Check consistency: Add extra milk 1 teaspoon at a time if needed
5. Taste and adjust: Add more sweetener or spices as desired

Step 3: Chill for Best Results

1. Pour into containers: Divide between serving dishes or storage containers
2. Cover tightly: Use plastic wrap or airtight lids to prevent skin forming
3. Refrigerate overnight: Chill for at least 6 hours, preferably overnight
4. Let flavors meld: The egg taste disappears after chilling!

Pro Tips for Perfect Pumpkin Protein Pudding

• Use real pumpkin puree: Check labels, avoid pumpkin pie filling with added spices
• Don’t skip the ice bath: Prevents sulfur smell that can interfere with flavor
• Blend until smooth: Process until you reach desired creamy consistency
• Overnight chilling is key: Egg flavor disappears and pudding thickens perfectly
• Start conservative with liquid: You can always add more milk, but can’t take it out

Serving Ideas for Fall Pudding

• Classic: Top with whipped cream and cinnamon
• Crunchy: Add crushed gingersnap cookies or graham crackers
• Elegant: Drizzle with caramel sauce and toasted pumpkin seeds
• Healthy: Serve with Greek yogurt and a sprinkle of granola
• Festive: Garnish with candied pecans and a dash of nutmeg

Storage and Meal Prep

• Refrigerator: Store covered for up to 5 days
• Portion control: Divide into small mason jars for grab-and-go snacks

Recipe Variations

Keto Pumpkin Pudding

• Replace maple syrup with sugar-free maple syrup
• Use full-fat coconut milk instead of regular milk

Dairy-Free Version

• Use coconut milk, almond milk, or oat milk
• Top with coconut whipped cream

Extra Protein Boost

• Add 1 scoop vanilla protein powder (may need extra liquid)

Nutrition Information (Per Serving)

Serves 3 people

• Calories: 201 per serving
• Protein: 10.4 grams
• Carbs: 20.5 grams
• Fat: 8.5 grams
• Fiber: 0.3 grams

FAQ About Viral Egg Pudding

Q: Can you taste the eggs?
A: Not at all after chilling! The pumpkin and spices completely mask any egg flavor.

Q: Can I make this dairy-free?
A: Absolutely! Use any non-dairy milk like coconut, almond, or oat milk.

Q: How long does it keep?
A: Up to 5 days refrigerated in airtight containers.

Q: Can kids eat this?
A: Yes! It’s a great way to sneak protein into kids’ diets, they’ll think it’s regular pudding.

The Bottom Line

This viral pumpkin spice protein pudding is the perfect fall dessert that happens to be incredibly healthy. With over 10 grams of protein per serving and the rich taste of pumpkin pie, it satisfies your sweet tooth while supporting your nutrition goals. Whether you’re following keto, looking for gluten-free desserts, or just want a delicious way to eat more protein, this recipe delivers!

---

Printable Recipe