I usually make pumpkin pie at least once a year during the pumpkin season, but this year I found something that is almost as good and much easier to prepare too. Not that I mind making pie crust, but admittedly it does involve far more fuss than whizzing up some fresh pumpkin purée with banana, avocado, pumpkin pie spices and some maple syrup into a smooth vegan pudding. It's sweet, without being overpowering, and rich and creamy. Nothing to feel guilty about while enjoying a serving because everything here is good for you.
 Pumpkin Pie Pudding with Banana and Avocado |
Recipe by Lisa Turner
Adapted from Blissful Basil
Published on October 10, 2016
A rich and creamy no-cook vegan avocado pudding that tastes like pumpkin pie filling
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Ingredients:
- 2 medium just-ripe bananas, peeled
- 2 ripe avocados
- 3/4 cup plain unsweetened pumpkin purée
- 1/3 cup almond butter
- 3 to 4 tablespoons maple syrup, to taste
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cardamon
- 1/8 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg or mace
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla
- a few pinches of sea salt
- almond milk as needed
Instructions:
- Combine all of the ingredients except the almond milk in a blender or food processor. Process until well combined, stirring often to distribute the mixture. The pudding should be fairly thick, but a bit of almond milk may be added if the mixture seems too thick. Transfer to a container and place in the refrigerator to chill and thicken.
- Serve in dessert glasses or small bowls and top with some yogurt and slivered almonds if desired. Store any leftovers in the refrigerator for up to 2 days, stirring before serving.
Makes 2 large servings or 4 small servings |
Other pumpkin treats to enjoy from Lisa's Vegetarian Kitchen:
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