Just like pumpkin pie in a glass! Except this pumpkin pie pudding is filled with wholesome ingredients, packed with protein and takes just 5 minutes to make.
The holiday spirit is almost tangible and I feel like eating pumpkin pie twice a day! Please tell me it’s not just my gluttonous self :D Anyway, besides making an actual healthy pumpkin pie (which I heartily recommend) you can make yourself a glass full of this holiday dessert in 5 minutes flat. It could be three minutes but I lose two at can opening, I can’t believe I’m so bad at it :D.
This pumpkin pie pudding is an amazing healthy and protein-packed breakfast or dessert! I’ve tested it thoroughly and I’m happy to report it works perfectly for both purposes. Maybe even as a snack when you’re craving something sweet.
The not-so-secret ingredient that makes it all thick and creamy (plus adds a bit of protein) is chickpeas. It’s amazing how useful this veggie is in healthy dessert making! Mixed with pumpkin puree, your favorite sweetener and pumpkin spice, it tastes unbelievably good. The pumpkin pie pudding is also entirely plant-based, gluten-free, soy-free and oil-free and can be made 100% sugar-free and nut-free if you like. The best part? You probably have all of the necessary ingredients already in your pantry.
You can make this pumpkin pie pudding nice and fancy by serving it in glasses or nice ramekins but I guarantee you’ll be tempted to spoon it out to your mouth directly from the food processor. That’s what I almost ended up doing anyway.
- 1 15 oz can (420g) pumpkin puree (sweet potato should work too)
- 1 and ½ teaspoon pumpkin spice (or cinnamon if you can’t get pumpkin spice)
- 1 can chickpeas or white beans, drained and rinsed (or 1 cup / 240g cooked chickpeas/beans)
- ¼ cup (60ml) almond milk (or other milk of choice), you can use less or more based on desired thickness
- ¼ cup (50g) coconut sugar, xylitol, erythritol or another granulated sweetener (if using erythritol, add an extra tablespoon)
- 2 tablespoons (30g) cashew butter or other nut or seed butter (cashew is most taste neutral)
- ½ teaspoon vanilla extract (I used my homemade one)
- ¼ teaspoon salt
- Put all ingredients in a food processor and pulse until completely smooth.
- Adjust the amount of nut/seed butter to taste.
- Divide into glasses or ramekins and serve right away or chill for up to 4 days.
View Pumpkin Pie Pudding’s Nutritional Information
If you fancy something warmer in the morning, try this holiday flavored Sweet Potato Breakfast Bowl instead!
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