Pumpkin Pudding
Pumpkin Pudding - An easy and delicious pumpkin pudding dessert that is perfect for Halloween or Thanksgiving!
Ingredients
Pumpkin Pudding Recipe:
- 15 ounces canned pumpkin puree or homemade pumpkin puree
- ½ cup coconut cream
- 3 tablespoons pure maple syrup
- 1 tablespoon dairy free unsweetened heavy cream
- 3 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- pinch kosher salt
- 1 tablespoon chia seeds
Whipped Coconut Cream:
- ¼ cup coconut cream
- 1 tablespoon dairy free unsweetened heavy cream
- ¼ teaspoon vanilla extract
Instructions
- Blend: Combine 15 ounces canned pumpkin puree, ½ cup coconut cream, 3 tablespoons pure maple syrup, 1 tablespoon dairy free unsweetened heavy cream, 3 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract, ¼ teaspoon ground nutmeg and a pinch kosher salt in food processor or blender. Blend on high for 1-2 minutes, scraping down sides as needed, until fully combined and smooth.
- Chia Seeds + Chill: Taste and add additional maple syrup or pumpkin pie spice, as desired. Pour into medium bowl, add 1 tablespoon chia seeds, and stir to combine. Cover and place in refrigerator overnight.
- Whipped Coconut Cream: In a small bowl, add ¼ cup coconut cream, 1 tablespoon dairy free unsweetened heavy cream, and ¼ teaspoon vanilla extract. Whisk very quickly until stick peaks begin to form. You may want to use a stand mixer or electric hand mixer for this.
- Serve: Scoop a serving of the pudding mixture in to a small bowl and top with whipped coconut cream and a sprinkle of cinnamon.
Notes
- Pumpkin Puree: a high quality pumpkin puree is recommended! You can make your own pumpkin puree recipe or buy organic canned pumpkin from the grocery store.
- Consistency: If you want it extra thick, add an extra tablespoon of chia seeds. If you don't like it very thick, feel free to omit the chia seeds. It will thicken as it cools in the fridge.
- Canned Pumpkin vs. Pumpkin Purée: canned pumpkin and pumpkin puree are the same thing - just pumpkin. Pumpkin pie filling, on the other hand, is pumpkin along with other spices and ingredients. It is a short-cut for making pumpkin pie. Just check the ingredients!
- Storage: store in the refrigerator in an airtight container for up to 5-7 days. We just recommend waiting to mix the whipped coconut cream until shortly before serving.
- Prep Ahead: the fact that this homemade pumpkin pudding recipe can be kept in the fridge for 5-7 days makes this a delicious dessert for prepping ahead of time! Such an easy dessert for your next Thanksgiving!
Nutrition
Calories: 254kcal | Carbohydrates: 25g | Protein: 3g | Fat: 17g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 10mg | Potassium: 423mg | Fiber: 5g | Sugar: 13g | Vitamin A: 16551IU | Vitamin C: 6mg | Calcium: 78mg | Iron: 3mg
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