Vegan Pumpkin Pie Pudding 2

FALL!!!!!!! Who else is freaking out with excitement!?

I was in the line at the food store on Monday, and the woman in front of me was buying a pumpkin pie.  And I thought to myself “I can eat pumpkin pie now!? It’s fall time!? I want to go to there!!”.  Pumpkin pie is maybe my all time favorite dessert.  Especially if I sprinkle it with some cocoa or chocolate chips.  I have a bit of a sweet tooth.

This is the ultimate pumpkin dish in my book.  It tastes like pumpkin pie, and the texture is very similar too.  The difference is that this is much quicker, and easier to make, and doesn’t require any eggs.  Plus, because there is no crust, you get all the healthy stuff and can stuff your face guiltlessly!!! And believe me, I stuff my face with this pudding.

Pumpkins!! - Vegan Pumpkin Pie Pudding

I know I have likely mentioned before how much I love the fall.  But I can’t even tell you how excited I am to pull out all my fall decorations this week.  I am the person that the stores are targeting at this time of the year.  A sucker for anything fall themed.  Don’t even get me started on how excited I am for Halloween.  Yay for the first pumpkin recipe of the year!!

Health highlight of pumpkin:  Pumpkin, humble though it may seem, is actually a superfood.  It is high in carotenoids (which are antioxidants), full of fiber, and low in calories.  Pumpkin is a good source of potassium, and a very good source of iron, and vitamin c.  Despite the natural sugars in pumpkin, it is a strongly anti-inflammatory food.  Pumpkin can help protect your vision, regulate your blood sugar, and may even help prevent cancer.  The best part is that you can get all these benefits by popping open a can!! Pretty sweet!!

Vegan Pumpkin Pie Pudding 1

Pumpkin Pie Pudding
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 tablespoons Maple Syrup
  • ¾ cup Pumpkin
  • 1 teaspoon Pumpkin Pie Spice (1 tsp cinnamon, ¼ tsp nutmeg, and a pinch of ginger and allspice can be subbed)
  • 3 tablespoons Arrowroot (sweet rice flour, or cornstarch can be subbed)
  • 1 ½ cups Almond Milk
  • Coconut Whipped Cream (optional, to serve)
  1. In a medium pot add the maple syrup, pumpkin, and spice
  2. Bring to a boil and cook for 5 minutes
  3. Whisk in the arrowroot
  4. Add the almond milk and whisk well
  5. Return to a boil and allow to cook until thick, about 3 minutes more
  6. Place the pudding into containers and refrigerate until chilled


Do you decorate for fall?

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