Here it is-the first pumpkin recipe of the season!
Although I am HATING this chilly weather, I am excited for all the pumpkins and squashes popping up on the farm. I’ve got so many plans for all of them! These pudding cups are a super simple, and were inspired by a Dreena Burton recipe, so we’ll count this one as a Vegan Mofo copycat post! Hers were raw and a bit more time consuming, and I have been too overwhelmed to do EVERYTHING from scratch lately.
I really love these little cups and used some pureed pumpkin in a BPA free pouch instead of a can, from Fig! It made things really easy and I am thrilled so many companies are coming up with alternative to packaging everything in cans. This is probably the only time I’ll use pre-cooked pumpkin now that they’re so abundant at the farms and stores in their full glory.
1 prepared package of organic chocolate pudding mix, chilled for 90 minutes (most are vegan and you can sub the milk in the recipe with coconut milk)
1 cup pureed pumpkin
1 cup coconut milk
1/4 cup pure maple syrup
4 tbsp chia seeds
2 tbsp organic brown sugar
1 tsp cinnamon
1 tsp pure vanilla
1/4 tsp nutmeg
- Once pudding is chilled and settled, blend in a blender with avocado until creamy-set aside in bowl
- Then blend together pumpkin, coconut milk, maple syrup, chia, brown sugar, cinnamon, vanilla and nutmeg until chia breaks downs
- Serve layered in cups or mason jars