Vegan Pumpkin Pudding

Sugar free vegan holiday dessert.
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This recipe was made by our friend Erin Jensen, a Minneapolis based food photographer, food stylist and founder of the healthy food blog, The Wooden Skillet.  She loves to share her healthy recipes and lifestyle tips on her Instagram account @thewoodenskillet.  When she is not behind the camera or developing recipes, Erin is a full-time lawyer, loves to be outside with her husband and two daughters or leisurely making her way through a 3-hour dinner at one of Minneapolis' best restaurants. She loves sharing snippets of her life and behind the scenes of her blog on her Instagram stories! 

INGREDIENTS

  • 15oz can organic pumpkin
  • 1/2 cup coconut cream
  • 1 Tablespoon Unsweetened Better Half
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 3 tablespoons pure maple syrup
  • 1/4 teaspoon ground nutmeg
  • pinch of salt
  • 1 tablespoon chia seeds

METHOD

Combine pumpkin puree, coconut cream, Califia Farms BetterHalf Creamer, pumpkin spice, nutmeg, vanilla extract, maple syrup and salt in food processor or blender.

Mix on high for 1 -2 minutes, scraping down sides as needed, until fully combined and smooth. Taste and add additional maple syrup or pumpkin pie spice, as desired.

Pour into medium mixing bowl and add chia seeds. Stir to combine then place in refrigerator overnight. Serve with whipped coconut cream sprinkle with cinnamon.