Pumpkin-Quinoa Pudding

It’s that time of the year again; where you see pumpkin recipes all over the place. I am not complaining, pumpkins are one of my favorite fall flavors. Creamy, decadent and rich; pumpkins always please my palette. I love to roast the whole pumpkin, including the creamy flesh and crispy seeds. The seeds make a great snack and are full of great minerals and fatty acids. Last week I was craving something sweet and rich, without being overloaded with calories. This was the perfect recipe to satisfy my craving. I hope you enjoy!

What are your favorite ways to use pumpkin?

Pumpkin-Quinoa Pudding

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1 small pumpkin, sliced into inch wide strips and scooped of seeds (save them). Or 1 can of unsweetened pumpkin puree.

1 container plain greek yogurt (I used Yoplait).

1/3 cup quinoa flakes

1 cup almond milk

1 tablespoon honey

2 tablespoons palm sugar (if you prefer sweeter, use 4 tablespoons plus the 1 tablespoon of honey).

1 teaspoon vanilla

1/4 teaspoon ground ginger

1/8 teaspoon ground cinnamon

1/4 teaspoon salt

pinch nutmeg


Preheat oven to 400 degrees. Roast sliced pumpkin (drizzled with butter, or olive oil) until fork tender, about 45 minutes depending on the size of your pumpkin. Scoop out pumpkin flesh into blender or food processor. If you are using pumpkin puree, skip the roasting step and just add puree to blender.

While pumpkin is roasting, cook quinoa flakes according to directions (use almond milk instead of water).

Place pumpkin flesh, yogurt, spices, vanilla and quinoa in blender and blend until smooth. If you do not want a smooth consistency, blend pumpkin, yogurt and spices separately, then stir in cooked quinoa flakes.

Refrigerate for at least 1-3 hours, or until cooled and thickened.

Serve cool and topped with roasted pumpkin seeds.


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This recipe is linked to Slightly Indulgent Tuesday.

This post is linked to the Gluten-Free Photo Contest for Simply Gluten-Free. It won first place! Thanks Carol! I am so excited!


  1. I can’t wait to try this! I’ve been looking forward to the recipe since you tweeted about it last week.

  2. Man, does that look good!

  3. That does look good. I think I’ll make this with some butternut squash next week for breakfast. It will make for a nice change of pace from oatmeal!

  4. This does look good. I think I’ll try it with coconut yogurt to make it non-dairy and leave out the sugar (since coconut yogurt is already sweet). Yum!

  5. janemaynard says:

    hi there! just wanted to let you know we featured this post on the FoodPress.com home page today under “today’s specials”. what a fun way to use pumpkin in the fall – looks delish! thanks, jane

  6. this sounds so yummy! I’ve been trying to decide what to do with 1/2 a can of pumpkin I have left from some pumpkin bread I made last week and a bag of quinoa. I wasn’t thinking of using them together…but now I can!

  7. what size container of yogurt did you use? and can regular quinoa of powdered quinoa be used? I dont know where to find quinoa flakes but that sounds amazing!!!

    • Hi! I used Yoplait Greek Yogurt (plain), which only comes in 1 size. It is 170 grams per container. Regular quinoa could be used, the texture will be different. I would not recommend putting it in a blender and blending like I did the quinoa flakes. The quinoa flakes I used are by Ancient Harvest. They may be purchased online. Thanks for your comments! :)

  8. This is a great recipe for using pumpkin! Great work!

  9. Hi, I’m wanting to try this recipe. What size of canned pumpkin would you need? The big 28 oz. can or the 19 oz. one. Thanks, I just came across your website when I was looking for coconut palm sugar recipes. I’m sure I’ll be back.


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