Pumpkin Protein Fudge
So I decided to roast a pumpkin today to make fresh pumpkin puree. It tastes soooo much better than out of a can! Anyhow, I was looking for recipes to use it in since it doesn't keep for very long in the fridge. I found a pumpkin protein fudge recipe on Pinterest and it is so delicious that I had to share. I literally licked the bowl after I made it!
Makes 6 servings:
1/4 cup natural peanut butter
4 scoops vanilla protein powder
1/4 cup unsweetened almond milk
1/4 cup pumpkin (can use canned or fresh)
Stevia - optional, I used about 1/2 Tbsp
1/4 tsp cinnamon
1 tsp vanilla
2 Tbsp walnuts (I subbed pecans which is what I had on hand)
Mix it all together, a whisk works best. It will be pretty sticky. Using a spatula spread the mixture into a small pan. Roughly 6x9 or so is a good size. Freeze for 1 hour. After an hour you can pull the pan out and let it sit for a few mins until the fudge is easy to cut. Cut into 6 squares and then you can re-freeze individually. The recipe said they will melt within 10-15 mins out of the freezer so its best to enjoy it right out of the freezer.
Nutrition will vary depending on the protein powder. I used Optimum Nutrition French Vanilla Creme and got the following:
Cals: 163, Carbs: 5, Protein: 20, Fat: 7
Makes 6 servings:
1/4 cup natural peanut butter
4 scoops vanilla protein powder
1/4 cup unsweetened almond milk
1/4 cup pumpkin (can use canned or fresh)
Stevia - optional, I used about 1/2 Tbsp
1/4 tsp cinnamon
1 tsp vanilla
2 Tbsp walnuts (I subbed pecans which is what I had on hand)
Mix it all together, a whisk works best. It will be pretty sticky. Using a spatula spread the mixture into a small pan. Roughly 6x9 or so is a good size. Freeze for 1 hour. After an hour you can pull the pan out and let it sit for a few mins until the fudge is easy to cut. Cut into 6 squares and then you can re-freeze individually. The recipe said they will melt within 10-15 mins out of the freezer so its best to enjoy it right out of the freezer.
Nutrition will vary depending on the protein powder. I used Optimum Nutrition French Vanilla Creme and got the following:
Cals: 163, Carbs: 5, Protein: 20, Fat: 7
0
Replies
-
Sounds so yummy....0
-
bump0
-
Souns yummy! Thanks!0
-
Sounds good!0
-
bump to try0
-
Sounds interesting - I have some pumpkin I need to use up!0
-
bump0
-
bump to try this one!!!!0
-
bump0
-
Sounds great. Thanks for sharing!0
-
When you roast the pumpkin, how do you do it?
This sounds like a great recipe!! Thanks for sharing!!0 -
you can freeze the puree after making it. I do this in 2 cup portions. That will make about anything I want to do, be it cookies, a cake or a pie. Yes it does taste better than the can stuff. This year for the first time I used pie pumpkins instead of regular ones. Much easier as they cook up without as much excess water.0
-
BUMP0
-
This sounds great for me as I need more protein, love pumpkin, love fudge, have all the ingredients (right down to the same protein powder).
*jumps out of chair to gather all the stuff*
THANKS so much for posting this, I wouldn't have thought to go look for it.0 -
omg YUM! Thanks! Sounds like perfect treat for this weekend to fuel some cardio
! 0 -
Yum! I always have (usually canned) pumpkin on-hand.0
-
Bump- sounds good 0
-
Yum! I always have (usually canned) pumpkin on-hand.
Me too. Love canned pumpkin!0 -
When you roast the pumpkin, how do you do it?
This sounds like a great recipe!! Thanks for sharing!!
I followed this method: --> http://www.elanaspantry.com/how-to-roast-a-pumpkin-in-10-steps/ And you can definitely freeze any extra you have but I find it gets kind of watery after thawing so I like to use it up immediately. I supposed you could strain it through cheesecloth or something.
Make sure you get a pie pumpkin! They are sweeter and less stringy than the big ones. I used my Vitamix to puree it and it came out so smooth and creamy. I've done it in a food processor too which works just as well.0 -
This sounds great for me as I need more protein, love pumpkin, love fudge, have all the ingredients (right down to the same protein powder).
*jumps out of chair to gather all the stuff*
THANKS so much for posting this, I wouldn't have thought to go look for it.
You will love it! It was kind of a pain to cut, but with a little patience sooooo worth it! Enjoy. :-)0 -
bump0
-
yum! Making this for Bunco!0
-
bump0
-
Made them and... WINNER.
I doubled the recipe, put them in a larger pan and cut 12 pieces. Then I had to cut that in half
I can't tell if they have that 'protein powder taste' a little because I'm used to it, or not. For me, they are great and a fantastic protein snack.0 -
oh this is going to be dangerous! haha thanks for posting!!0
-
When you roast the pumpkin, how do you do it?
This sounds like a great recipe!! Thanks for sharing!!
I followed this method: --> http://www.elanaspantry.com/how-to-roast-a-pumpkin-in-10-steps/ And you can definitely freeze any extra you have but I find it gets kind of watery after thawing so I like to use it up immediately. I supposed you could strain it through cheesecloth or something.
Fantastic! Thank you!
Make sure you get a pie pumpkin! They are sweeter and less stringy than the big ones. I used my Vitamix to puree it and it came out so smooth and creamy. I've done it in a food processor too which works just as well.0 -
Made them and... WINNER.
I doubled the recipe, put them in a larger pan and cut 12 pieces. Then I had to cut that in half
I can't tell if they have that 'protein powder taste' a little because I'm used to it, or not. For me, they are great and a fantastic protein snack.
They probably do a little. But I am used to the flavor as well now. Seemed like there was a lot of protein powder in the recipe.
My biggest concern is that I am worried I will eat it all in one sitting! Good luck with your double batch. :-)0 -
Can't wait to give it a try! Thanks for posting!0
-
So I decided to roast a pumpkin today to make fresh pumpkin puree. It tastes soooo much better than out of a can! Anyhow, I was looking for recipes to use it in since it doesn't keep for very long in the fridge. I found a pumpkin protein fudge recipe on Pinterest and it is so delicious that I had to share. I literally licked the bowl after I made it!
Makes 6 servings:
1/4 cup natural peanut butter
4 scoops vanilla protein powder
1/4 cup unsweetened almond milk
1/4 cup pumpkin (can use canned or fresh)
Stevia - optional, I used about 1/2 Tbsp
1/4 tsp cinnamon
1 tsp vanilla
2 Tbsp walnuts (I subbed pecans which is what I had on hand)
Mix it all together, a whisk works best. It will be pretty sticky. Using a spatula spread the mixture into a small pan. Roughly 6x9 or so is a good size. Freeze for 1 hour. After an hour you can pull the pan out and let it sit for a few mins until the fudge is easy to cut. Cut into 6 squares and then you can re-freeze individually. The recipe said they will melt within 10-15 mins out of the freezer so its best to enjoy it right out of the freezer.
Nutrition will vary depending on the protein powder. I used Optimum Nutrition French Vanilla Creme and got the following:
Cals: 163, Carbs: 5, Protein: 20, Fat: 7
Yay!! Thanks! 0 -
Bumping to bookmark 0
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.4K Introduce Yourself
- 43.8K Getting Started
- 260.2K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.4K Recipes
- 232.5K Fitness and Exercise
- 427 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.7K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions