High-Protein Pumpkin Pie Yogurt Cups
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: High-Protein, Vegetarian
Ingredients
Scale
- 2 cups non-fat Greek yogurt (plain or vanilla)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 scoops vanilla whey or casein protein powder
- 2 tablespoons maple syrup or honey (optional, to taste)
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/2 cup graham cracker crumbs
- 1/4 cup chopped pecans or walnuts for topping
- A pinch of salt
Instructions
- Step 1: Prepare the Graham Cracker Base
Take four small jars or glasses. Divide the graham cracker crumbs evenly among the bottom of each container. Press them down slightly with the back of a spoon to create a “crust” layer. If you prefer a richer crust, you can mix the crumbs with a teaspoon of melted coconut oil before adding them to the jars. - Step 2: Mix the Pumpkin Protein Filling
In a large mixing bowl, combine the Greek yogurt, pumpkin puree, protein powder, pumpkin pie spice, vanilla extract, and a pinch of salt. Use a whisk or a spatula to mix everything until the texture is completely smooth and the color is uniform. Taste the mixture; if you prefer it sweeter, stir in the maple syrup or honey. - Step 3: Assemble the Yogurt Cups
Carefully spoon the pumpkin yogurt mixture into the prepared jars over the graham cracker base. Smooth out the tops with a spoon or a small spatula. Make sure to leave a little bit of room at the top for your toppings. - Step 4: Add Toppings and Chill
Sprinkle the chopped pecans or walnuts over the top of each cup. For an extra touch of flavor, you can add a tiny sprinkle of extra pumpkin pie spice or even a few mini dark chocolate chips. Place the lids on the jars or cover them with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.