Pumpkin Pudding

June 14, 2017

3 cups organic pumpkin puree

 

½ cup coconut sugar

⅓ cup almond milk

1 Tbsp. coconut oil

3 Tbsp. arrowroot powder or organic cornstarch

1 tsp. cinnamon

¼ tsp. ginger

½ tsp. nutmeg

¼ tsp. salt

 

Add all ingredients into a blender and blend until well combined. Pour into 8- 1/2 cup sized, greased ramekins or into a pre-made pie filling. Bake for 1-hour at 350 degrees. Cool for an hour and then place in the refrigerator for 2 – 4 hours to chill and set.

Top with vegan whipped cream and enjoy.

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