Pumpkin Pie Pudding with Banana and Avocado

Pumpkin Pie Pudding with Banana and Avocado

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.

  • 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
  • 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.

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