Prep Time: 10 minutes
I am back on my pumpkin cravings. I have been using it to spread on gluten free tortillas that I bake in the oven, but I decided to use it to make a dessert this time. This is an easy pudding to make. I sometimes use silken tofu to make it creamy, but I decided to omit it since I know some people may not want to use soy/tofu. I have used corn starch instead.
You can use the corn starch "method" to make creamy chocolate puddings too. Maybe I'll try to post that in the future, but I am loving pumpkin right now so I decided to go with that. :)
- heaping 1/2 cup of pumpkin puree (pure pumpkin, not pumpkin pie filling)
- 1 cup unsweetened vanilla/plain almond milk
- 3 tbsp corn starch
- 1 tbsp blackstrap molasses
- 1/4 cup xylitol (or stevia, truvia or another sweetener of your choice)
- 1 1/2 tsp of pumpkin pie spice or a mix of cinnamon, ginger, nutmeg and cloves
- optional: 1 tsp mesquite (gives a slight caramel flavour)
- Blend all of the ingredients together until it is smooth.
- Transfer into a pot and heat to medium-low while frequently stirring. When it starts to bubble, remove from heat and stir for about 30 seconds.
- When the pudding has cooled, either transfer all of it into a container or into single serving containers and place in the fridge for at least an hour so that it cools and thickens.
- Eat as is or sprinkle some chocolate shavings, cacao nibs, shredded coconut or granola on top. I find that this pudding is a nice alternative for when you are craving pumpkin pie.
This should last in the fridge for at least a few days, but it tends to go especially quickly in my house since it is healthy and yummy. Hope you enjoy it! :)