Vegan Pumpkin Pudding

Vegan Pumpkin Pudding with Macadamia Nut Cream Topping
I choose to make my own pumpkin puree out of a fresh, organic pie pumpkin You can take a shortcut and used canned pumpkin puree, or go raw with raw, blended pumpkin. However, cooked pumpkin has more flavor.

This recipe serves two

  • Ingredients

      Pumpkin Pudding Directions

    • 2 cups pumpkin, baked and cooled*
    • 2 frozen bananas, peeled/for someone with bananas allergy,use mango instead
    • 1/4 cup sweetened coconut milk/carrageenan free
    • 2 tablespoons carrot juice
    • 1/2 teaspoon ground cinnamon
    • 1 tsp vanilla
    • pinch of nutmeg
    • 1/4 of a teaspoon of guar gum
    •  
      Macadamia Nut Cream Topping Ingredients

    • 1 cup macadamia nuts previously presoaked for about 12 hours
    • 1/2 cup coconut milk
    • 1/2 tsp vanilla
    • Pinch of sea salt

  • Procedure:

    1. To bake pumpkin, simply cut pumpkin in half, place on baking sheet in the oven at 350 degrees for around 45 minutes (for a small pumpkin). The pumpkin should be soft and the baked flesh should scoop out easily. Once cooled, the baked pumpkin is ready for this recipe.
    2. Pumpkin Pudding Directions: Add all the ingredients for the pudding to your blender or food processor and blend at a medium speed until mixed. Do not over blend.
    3. Macadamia Nut Cream Topping Ingredients: While the pumpkin pudding above is good on its own, this macadamia nut cream topping really completes the recipe.
    4. Add all the ingredients for the cream to your blender or food processor and blend on high until creamy. Add additional coconut milk to thin if needed.
    5. Split pudding into two bowls and top with the Macadamia Nut Cream. Enjoy!

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