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Pumpkin Pudding

Prep Time: 6 hours
Total Time: 6 hours
Serves 4
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.

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)

  • 1 heaping cup pumpkin puree
  • ½ cup thick coconut solids*
  • ¼ cup maple syrup
  • 2 tablespoons creamy/runny almond butter
  • 1½ teaspoons cinnamon
  • 1½ teaspoons pure vanilla extract
  • heaping ¼ teaspoon sea salt

For the parfaits:

Instructions

  • 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.