This creamy pumpkin pudding recipe is easier than pie, but it's every bit as delicious. I like to serve it over a layer of toasted pecans for extra richness and crunch.
Author: Jeanine Donofrio
Recipe type: Dessert
Serves: 4
Ingredients
Pumpkin Pudding, Option #1
(this version works best with a high powered blender)
1 heaping cup pumpkin puree
½ cup raw cashews, soaked 4-6 hours, drained and rinsed
½ cup full-fat coconut milk
¼ cup maple syrup
1½ teaspoons cinnamon
1½ teaspoons pure vanilla extract
heaping ¼ teaspoon sea salt
Pumpkin Pudding, Option #2
(this recipe will work with any blender or food processor)
Blend all pudding ingredients together until smooth and creamy. Transfer to a bowl and chill for 4-6 hours or overnight (the pudding will be thicker if it sets overnight).
To assemble the parfaits, divide the pecans evenly between 4 small serving dishes. Add the pumpkin pudding and dollop of coconut whip to each serving.
Notes
*Refrigerate 1 (14-ounce) can of coconut milk overnight. Scoop thick solids off top.
Recipe by Love and Lemons at https://www.loveandlemons.com/pumpkin-pudding/