Jolene Hart's pumpkin spice pudding
The beauty nutrition in this pumpkin pudding makes it a guilt free indulgence. For added beauty benefits, top individual servings with bee pollen or chopped walnuts.
Ingredients (serves 4)
350g cooked pumpkin or butternut squash puree
1 frozen banana (peel before freezing)
240ml unsweetened almond milk
1 tbsp. pure maple syrup
2 1/2 tsp eat pretty pumpkin pie spice (recipe follows)
1 tsp ground cinnamon
1 tsp vanilla extract
Using a high powered blender, combine the pumpkin, banana, almond milk, flaxseed, maple syrup, pumpkin pie spice, cinnamon and vanilla and blend on high until smooth for 60-90 seconds. Serve immediately or chill for 30 minutes or longer for a thicker texture.
Eat Pretty pumpkin pie spice
Shake this beautifying spice blend into smoothies, on cereal, into baked desserts and pudding, or anywhere else you want an anti-aging fall-favour kick. Makes 3 1/2 tbsp.
2 tbsp. ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
1 tsp ground all spice
1 tsp ground nutmeg
Put the cinnamon, ginger, cloves, all spiced and nutmeg in a small bowl and mix well. Transfer to an airtight container and store up to one year.