Pumpkin Pie Pudding

February 10, 2016

The secret with Cake Cleanse recipes is that they never contain white refined sugar but also no excess natural sweetener like agave syrup. Some ‘so called’ healthy desserts contain too much sweetener, they do not send a message to the brain to stop eating; in fact they make you crave more.

Try this creamy delicious pudding with subtle sweetness from pumpkin, banana and plant derived zero calorie stevia. Enjoy all the fragrant spices of traditional pumpkin pie combined with coconut cream.

Serve cool or warm in Summer or Winter, with coconut cream drizzled on top.  A sprinkling of pecans or slivered almonds gives this dessert added protein. I have been eating this for breakfast and I’m full until lunch!  The recipe below makes 2 servings, which I usually prepare the night before. It sets in the fridge overnight and I have breakfast ready for 2 days that week.

Makes 2

¾ cup pumpkin purée
¾ cup coconut milk
1 banana, chopped
¼ tsp nutmeg
½ tsp cinnamon or pumpkin pie spice
3 Tbsp chia seeds
2 Tbsp granulated stevia
(measures cup for cup equal to sugar)

Add all ingredients to a food processor or high-speed blender and blend until creamy.
Pour in 2 large glasses or mason jars. Seal or cover the top with cling film and allow the pudding to set in the fridge overnight or for at least 3 hours. The chia seeds are the magic ingredient here as they cause the mixture to become thick and set.

Pumpkin Purée
If you can’t find 100% pumpkin purée, it’s easy to make at home,
Steam cubed pumpkin pieces until soft. Allow to cool before adding to the blender to purée.
Make in batches and freeze for puddings, smoothies and baked goods.