Continuing on ALL things Pumpkin, this week I made a wonderful, quick little breakfast….ahem…I mean lunch.  OK darn it, it’s a dessert, but don’t judge.

I am so absolutely pumpkin-frenzied this time of year, that when meeting a friend for dinner last week, she brought me a little gift.  She know me well!

A Friend That Knows Me Well. Pumpkin Devotion Starbucks Card

This Pumpkin Pie Pudding is good any time of the day, night, or middle of the night and is literally bowl-licking good!  I promise I won’t add that picture!!

It’s super fast, so you can whip it up in a flash.  It’s the fasted pudding I’ve ever made.

Pumpkin Pie Pudding

¾ Can pureed Pumpkin (not the pie filling) or roast your own pumpkin, scoop and puree in food processor or blender

2 TBSP Pure Maple Syrup

1/4 cup Brown Sugar

1 tsp Cinnamon

¼ tsp Nutmeg

Pinch of Ginger

3 TBSP Cornstarch

1 ½ cups Almond Milk

*Coconut Whipped Cream (a great non-dairy option)

In a medium saucepan add pumpkin, spices and maple syrup.  While stirring, bring to a bubbly boil and continue to cook for 4-5 minutes.

Whisk in the cornstarch, and almond milk.  Whisk together well.  Return to a boil, and continue to cook for another 3 minutes, or until thickened.

Place pudding into bowls and refrigerate until chilled.

Optional: Top with *Coconut Whipped Cream

*Recipe to follow

Serves 2