Pumpkin Pie Pudding [Vegan & Fruit-Sweetened]

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Lauren Zembron
Lauren Zembronhttps://www.healthyfoodforliving.com/
I am a 34 year old living outside of Boston with my wonderful husband, energetic daughter, sweet son, and playful dog. I have degrees in both psychology and guidance counseling, and have worked in a variety of school settings. I strive to find a balance between the two basic food philosophies of “eat to live” and “live to eat“. I believe that food should be (and is!) one of the great pleasures of leading a healthy lifestyle.
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I think the distinguishing feature of pudding that differentiates the fans from the critics is the texture.

Pumpkin Pie Pudding [Vegan & Fruit-Sweetened]

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.

Pumpkin Pie Pudding [Vegan & Fruit-Sweetened]

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.

Pumpkin Pie Pudding [Vegan & Fruit-Sweetened]

[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]

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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