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