Pumpkin Pudding
Total Time
6 hours
Prep Time
6 hours
Rating
4.9 out of 5 stars
(19)
Ingredients
4 servings
- Pumpkin Pudding, Option #1
- 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
- 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:
- heaping ½ cup pecans, toasted and crushed
- Coconut whip
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Preparation
Step 1
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).
Step 2
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.
Step 3
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Chef's notes
*Refrigerate 1 (14-ounce) can of coconut milk overnight. Scoop thick solids off top.
