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.