Because we just cannot get enough of this stuff, we are going to continue to inundate you with pumpkin recipes until you scream “rabbit rabbit” on November 1st….
But hopefully you will try making this Vegan Pumpkin Pudding and realize, as we at TSM have, that November will come way too soon for us to enjoy all the endless delights of pumpkin inspired recipes and DIY beauty. Wow, orange really is the new black isn’t it?
This pumpkin pudding is Gluten Free, Dairy Free, Non GMO, and absolutely Guilt Free! Loaded with probiotics and digestive friendly spices, you just might be left wondering how on earth something so decadent and so delicious can be so figure friendly!?
We can personally assure that IT IS! And that this super-charged seasonal sweet will only leave you wanting more…
Vegan Pumpkin Pudding
makes 1 perfectly delicious serving
1 6 oz. container “So Delicious” Dairy Free Cultured Vanilla
Coconut Yogurt (available at Whole Foods
1/4 cup organic pumpkin puree
1/2 tsp pumpkin pie spice
1/4 tsp ground cinnamon
3-4 grates of fresh nutmeg
1 tsp organic honey or, better yet, active Manuka honey
a dash (about 1/4 tsp) vanilla extract
tiny pinch of sea salt
1. With a small whisk combine all ingredients in a small/medium mixing bowl, and whisk until thick and smooth.
2. Pour into a serving glass or dish and let cool for 15-20 minutes covered in the fridge. Or if you cannot wait pour serve and enjoy!
**Tip** Whether as a snack or a beautiful end to a dinner party, I love pairing this pudding with coffee or amaretto cookies. I found this amazing Vegan Quinoa Coffee Cookies from Andean Dream at Whole Foods and think they are the absolute best complement to the rich flavors in the pudding. It’s like have a deconstructed wholesome Pumpkin Spice Latte for a meal! Now that truly is this Vegan diva’s current dessert dream…
Have a wonderful weekend!