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Spoonful of pumpkin cheesecake protein pudding over breakfast bowl with healthy toppings
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Viral Pumpkin Cheesecake Protein Pudding

I took the viral TikTok hard boiled egg pudding and leveled it up with cottage cheese for the ultimate pumpkin cheesecake protein pudding! With 14+ grams of protein per serving, this tastes exactly like pumpkin cheesecake but in creamy pudding form.
Course: Appetizer, Breakfast, Dessert
Cuisine: American
Keyword: cottage cheese recipes, fall desserts, gluten free, hard boiled egg recipe, high protein desserts, keto dessert, protein pudding, pumpkin cheesecake pudding, pumpkin spice croissants, viral egg pudding
Servings: 3
Calories: 268kcal
Author: Noelle Reed

Ingredients

  • 5 large hard boiled eggs peeled and cooled
  • 1/2 cup cottage cheese drained
  • 1/3 cup pumpkin puree NOT pumpkin pie filling
  • 1/3 cup pure maple syrup
  • 2 tablespoons milk dairy or non-dairy
  • 1 tablespoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon lemon juice
  • Pinch of salt

Instructions

PREPARE HARD BOILED EGGS - STOVETOP METHOD:

  • Place eggs in pot, cover with water, bring to rolling boil.
  • Boil for exactly 2 minutes, then turn off heat.
  • Cover pot and let eggs sit for 15 minutes.
  • Transfer immediately to ice water for 30 minutes.
  • Remove shells completely.

PREPARE HARD BOILED EGGS - INSTANT POT METHOD (my preferred method):

  • Place trivet in Instant Pot, add 1 cup water, place eggs on trivet.
  • High pressure for 6 minutes.
  • Manually vent immediately when done.
  • Transfer immediately to ice water for 30 minutes.
  • Remove shells completely.

PREPARE COTTAGE CHEESE:

  • Place cottage cheese in fine mesh strainer for 10 minutes to remove excess liquid.

BLEND THE PUDDING:

  • Add all ingredients to blender in this order: eggs, drained cottage cheese, pumpkin, maple syrup, milk, vanilla, pumpkin pie spice, lemon juice, salt.
  • Blend until smooth and desired consistency.
  • Scrape down sides if needed during blending.
  • Add extra milk 1 teaspoon at a time if needed.
  • Taste and adjust sweetener or spices as desired.

CHILL AND SERVE:

  • Pour into individual containers.
  • Cover tightly to prevent skin forming.
  • Refrigerate for at least 6 hours, preferably overnight.

Notes

- Drain the cottage cheese well to prevent watery pudding
- Use real pumpkin puree - check labels to avoid pumpkin pie filling with added spices
- Don’t skip the lemon juice - it creates authentic cheesecake tang
- Ice water bath is essential for preventing sulfur smell
- Overnight chilling is key, flavors meld and egg taste disappears
- Storage: Refrigerate covered for up to 5 days or freeze in popsicle molds
- Breakfast Bowl Toppings: granola, Greek yogurt, chopped pecans, hemp hearts, chia seeds, fresh berries, maple syrup drizzle, dark chocolate chips, toasted coconut flakes
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