It’s PUMPKIN SEASON!
(That is meant to be read in an Oprah voice. Check out this video montage if you have no idea what I mean so you can get the full effect of my excitement for this season.)
Now pumpkin shouldn’t just be relegated to jack-o’-lantern making, seasonal lattes and craft beers, and pie. Because this veggie is not only delicious, but super-duper nutritious as well — it’s loaded with vitamins A, C, and E as well as antioxidants lutein, xanthin, and carotenes.
Get more pumpkin goodness with this homemade and healthy pumpkin pie pudding!
This recipe is a breeze to whip up and sooooo delicious! It’s also free of refined sugar, dairy (optional), and gluten. Plus the quinoa and almonds give it a protein punch to help balance out the natural sugars from the pumpkin and raw honey, and keep you satisfied long past dessert or snack-time.
- 1/2 cup pumpkin puree (check out how to make your own pumpkin puree the easy way)
- 1/4-1/2 cup filtered water (depending on the thickness of your pumpkin puree and/or the desired thickness of your pudding; you could also use milk or a non-dairy milk-substitute if you wish)
- 1/4 cup cooked quinoa
- 20 raw almonds (remember, nuts and seeds are like little pesticide sponges, so always choose organic!)
- 2 teaspoons raw honey
- 1/2 teaspoon cinnamon
- Dash of ginger
- Dash of nutmeg
*Makes about 1.5 cups of pudding, about 2 servings
Add all ingredients into a blender or food processor. Blend until consistent. Plate and garnish with a cinnamon sprinkle and some crushed almonds… or eat it straight from the bender standing up in the kitchen because it is just that good.