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Pumpkin Pie Pudding [Vegan & Fruit-Sweetened]

I think the distinguishing feature of pudding that differentiates the fans from the critics is the texture.

You either like the thick, smooth, and creamy viscosity or you don’t. I fall heavily into the former category of people: I love the consistency of pudding. I also enjoy flan, custard, creme brulee, and similar desserts, but that’s another post. This one is all about pudding.

Pumpkin pie pudding that just so happens to be vegan and sweetened only with fruit.

At this point, you are probably well aware of my slight considerable preoccupation with pumpkin. While there’s nothing at all wrong with a rich pumpkin pudding made with milk and sugar, I wanted to create a version that I’d be able to eat as part of a filling & nutritious lunch or breakfast instead of as a decadent dessert.

[Parfait recipe/post coming soon!]

The resulting pudding is sweetened only with naturally sugary Medjool dates and overripe bananas, and tastes so similar to pumpkin pie filling that you could easily serve it for dessert. It would also be great as a dip for fresh apple slices or crisp gingersnap cookies; or even as the base of a pumpkin pie smoothie!

Pumpkin Pie Pudding [Vegan & Fruit-Sweetened]

yields 1-2 servings

Ingredients:

  • 4 large Medjool dates, pitted & roughly chopped, or enough to fill about 1/4 cup
  • 1/4 tsp pure vanilla extract
  • 1/4 tsp pure maple extract
  • 1/2 cup mashed overripe banana, about 1 medium (for the sweetest pudding, wait until your banana has a completely brown – but not black – peel)
  • 1/2 cup pumpkin puree (homemade is especially good in this recipe because you are not cooking it)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp pumpkin pie spice

Directions:

  1. Cover dates with boiling water in a small bowl and let soak for 10 minutes, or until very soft. Drain.
  2. In a food processor, combine all ingredients and blend until very smooth.
  3. Best if eaten immediately. (I put half of the pudding in the fridge overnight, and although still tasty, it a) tasted more banana-y than pumpkin-y and b) turned a dark, almost brownish color from the dates, spices, and oxidized bananas).


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