Pumpkin Cashew Pudding

Pumpkin Cashew Pudding
At our Thanksgiving gathering of about 15 family members, there are just two of us who like pumpkin pie, so it never makes the cut for the dessert spread. My mom and I are the only ones. Every year we say we are going to pop into a diner or a bakery for a slice, but pumpkin pie season is so fleeting that we never find time to actually do it.

Since Halloween I’ve been dreaming about that combination of cinnamon, nutmeg, ginger, cloves and allspice, so I made vegan pumpkin cashew pudding. It was nutty and had a silky consistency that made me think of pie filling. I topped it with a dollop of coconut whipped cream and granola. It satisfied my pie craving and managed to be healthy.
Pumpkin Cashew Pudding
Pumpkin Cashew Pudding
Adapted from The Full Helping

Serves 4-6

For whipped cream
1 can full-fat coconut milk
1/2 teaspoon vanilla extract

For pudding
1 cup cashews, soaked in water
3/4 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of ground nutmeg
Pinch of ground cloves
Pinch of salt
1/4 cup maple syrup
1/2 cup almond milk
1 tablespoon melted coconut oil

For toppings
Granola, nuts, dried fruit or chopped chocolate

For the whipped cream, place a can of coconut milk in the fridge overnight. Scoop out the solid cream into a medium mixing bowl. Using an electric mixer, beat the cream until it becomes light and fluffy. Mix in the vanilla extract. (The leftover liquid in the can may be used for smoothies).

For the pudding, place the cashews, pumpkin puree, cinnamon, ginger, nutmeg, cloves, salt, maple syrup, almond milk and coconut oil in a blender. Blend until smooth, about 2-3 minutes. Chill in the refrigerator. Sprinkle with selected toppings before serving.


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