While browsing the Paleo in Portland blog, I came across this tempting butternut squash pudding, which she, in turn, had adapted from paleOMG’s Sugar Detox Carrot Cake Pudding.
Having neither carrots nor butternut squash on hand, I decided to take it up another notch and make pumpkin pudding. This recipe is adapted from both Paleo in Portland and paleOMG.
15 oz. puréed pumpkin (1 can) – or use fresh!
2 Tbsp coconut milk
2 Tbsp almond butter
1 tsp vanilla extract
2 tsp cinnamon
1 tsp nutmeg
1 tsp honey (optional*)
1. Add all ingredients to a food processor and purée to desired smoothness. For a silkier finish, drizzle in more coconut milk, a tiny bit at a time.
That’s it! Enjoy!
Of course, I made this non-paleo by adding whipped cream to the top! But it’s pretty wonderful on its own, too. If I’d had any grated coconut, I would’ve used it.
*I buy local, raw honey from Round Rock at the Austin Farmer’s Market.