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Jolene Harts pumpkin spice pudding

Jolene Hart's pumpkin spice pudding

Jolene Hart, author of Eat Pretty, presents her recipe for a vegan pumpkin spice pudding, a wonderful, healthy treat for Halloween-time this year.

Ingredients (serves 4)

  • 350g cooked pumpkin or butternut squash puree
  • 1 frozen banana (peel before freezing)
  • 240ml unsweetened almond milk
  • 40g flaxseed
  • 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.

 pumpkin spice pudding