Creamy Pumpkin Coconut Pudding
Creamy Pumpkin Coconut Pudding is a delectable and nourishing plant-based dessert that perfectly combines the warm flavors of pumpkin and coconut. This pudding is not only rich and creamy but is also dairy-free, making it an excellent treat for those following a vegan or lactose-intolerant diet. With its smooth texture and sweet, spiced taste, it’s an ideal dish for autumn gatherings or a cozy night in.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 cup |
| Coconut milk | 1 can (13.5 oz) |
| Maple syrup | 1/2 cup |
| Cornstarch | 1/4 cup |
| Pumpkin spice | 1 tsp |
| Vanilla extract | 1 tsp |
| Sea salt | 1/4 tsp |
Cooking Steps:
- In a medium saucepan, whisk together pumpkin puree, coconut milk, maple syrup, cornstarch, pumpkin spice, vanilla extract, and sea salt until smooth.
- Place the saucepan over medium heat, stirring continuously until the mixture thickens and begins to simmer.
- Once thickened, remove from heat and let it cool slightly before transferring to serving bowls.
- Chill in the refrigerator for at least 2 hours before serving. Enjoy your creamy pumpkin coconut pudding!
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Chocolate Avocado Pumpkin Pudding
Chocolate Avocado Pumpkin Pudding is a unique and indulgent dessert that combines the rich flavors of chocolate, creamy avocado, and earthy pumpkin in a plant-based treat. This pudding not only satisfies your sweet tooth but also packs a nutritional punch, making it perfect for anyone looking for a guilt-free indulgence. With its luscious texture and delightful taste, this pudding is sure to impress chocolate lovers and vegan eaters alike.
| Ingredients | Quantity |
|---|---|
| Ripe avocados | 2 |
| Pumpkin puree | 1 cup |
| Cocoa powder | 1/2 cup |
| Maple syrup | 1/4 cup |
| Vanilla extract | 1 tsp |
| Pumpkin spice | 1/2 tsp |
| Sea salt | 1/4 tsp |
| Almond milk (or any plant-based milk) | 1/4 cup |
Cooking Steps:
- In a blender or food processor, combine ripe avocados, pumpkin puree, cocoa powder, maple syrup, vanilla extract, pumpkin spice, sea salt, and almond milk.
- Blend until the mixture is completely smooth and creamy, scraping down the sides as necessary.
- Taste and adjust sweetness if desired by adding more maple syrup.
- Transfer the pudding to serving bowls and refrigerate for at least an hour before serving. Enjoy your decadent chocolate avocado pumpkin pudding!
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Maple Pumpkin Chia Pudding
Maple Pumpkin Chia Pudding is a delicious and nutritious plant-based dessert that combines the creamy texture of chia seeds with the warm, spiced flavors of pumpkin and maple syrup. This pudding is not only satisfying but also packed with fiber and healthy fats, making it a perfect treat to enjoy any time of the day. It’s easy to make and can be prepared ahead, allowing the flavors to meld beautifully.
| Ingredients | Quantity |
|---|---|
| Chia seeds | 1/4 cup |
| Pumpkin puree | 1 cup |
| Maple syrup | 1/4 cup |
| Almond milk | 1 cup |
| Vanilla extract | 1 tsp |
| Pumpkin spice | 1/2 tsp |
| Sea salt | A pinch |
Cooking Steps:
- In a mixing bowl, combine chia seeds, pumpkin puree, maple syrup, almond milk, vanilla extract, pumpkin spice, and sea salt.
- Stir well to guarantee the chia seeds are evenly distributed and there are no clumps.
- Cover the bowl and refrigerate for at least 4 hours or overnight until the mixture thickens to a pudding-like consistency.
- Give the pudding a good stir before serving, and enjoy it topped with nuts, seeds, or a dollop of dairy-free yogurt if desired.
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Pumpkin Spice Dessert Hummus
Pumpkin Spice Dessert Hummus is a unique and delightful twist on traditional hummus that incorporates the warm, comforting flavors of pumpkin and pumpkin spice. This plant-based dessert is not only delicious but also nutritious, making it a great option for a healthier treat or a fun dip for fruit and graham crackers. It’s incredibly easy to whip up, and it’s perfect for sharing at gatherings or enjoying as a sweet snack!
| Ingredients | Quantity |
|---|---|
| Canned pumpkin puree | 1 cup |
| Chickpeas (cooked) | 1 cup |
| Maple syrup | 1/4 cup |
| Almond butter | 1/4 cup |
| Pumpkin spice | 1 tsp |
| Cinnamon | 1/2 tsp |
| Vanilla extract | 1 tsp |
| Sea salt | A pinch |
| Almond milk (optional) | 1-2 tbsp |
Cooking Steps:
- In a food processor, combine the canned pumpkin puree, cooked chickpeas, maple syrup, almond butter, pumpkin spice, cinnamon, vanilla extract, and sea salt.
- Blend until smooth, adding a little almond milk if needed to achieve a creamy consistency.
- Taste and adjust sweetness or spice levels as desired.
- Transfer to a serving bowl and chill for 30 minutes before serving.
- Serve with fresh fruit, graham crackers, or pretzels for dipping. Enjoy!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Silken Tofu Pumpkin Pie Pudding
Silken Tofu Pumpkin Pie Pudding is a creamy, indulgent dessert that offers a delightful plant-based alternative to traditional pumpkin pie. This velvety pudding captures the essence of pumpkin spice and autumn flavors, making it perfect for a seasonal treat or a wholesome snack. With silken tofu as its base, it provides a protein boost while remaining smooth and delicious. Enjoy it chilled or warmed, topped with a sprinkle of cinnamon or a dollop of whipped coconut cream.
| Ingredients | Quantity |
|---|---|
| Silken tofu | 1 block (12 oz) |
| Canned pumpkin puree | 1 cup |
| Maple syrup | 1/2 cup |
| Pumpkin spice | 1 tsp |
| Cinnamon | 1/2 tsp |
| Nutmeg | 1/4 tsp |
| Vanilla extract | 1 tsp |
| Sea salt | A pinch |
Cooking Steps:
- In a blender or food processor, combine the silken tofu, canned pumpkin puree, maple syrup, pumpkin spice, cinnamon, nutmeg, vanilla extract, and sea salt.
- Blend until the mixture is completely smooth and creamy.
- Taste and adjust sweetness or spice as desired, then blend again to incorporate.
- Pour the pudding into serving bowls and refrigerate for at least an hour to chill and set.
- Serve chilled, optionally topped with coconut cream or a sprinkle of extra cinnamon. Enjoy!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Cinnamon Pumpkin Oat Pudding
Cinnamon Pumpkin Oat Pudding is a warm and comforting plant-based dessert that combines the heartiness of oats with the fragrant flavors of pumpkin and cinnamon. This pudding is not only nourishing but also gluten-free and rich in fiber, making it an excellent choice for breakfast or a sweet treat. Perfectly spiced with autumnal warmth, it can be enjoyed on its own or topped with your favorite nuts, seeds, or a drizzle of maple syrup.
| Ingredients | Quantity |
|---|---|
| Rolled oats | 1 cup |
| Canned pumpkin puree | 1 cup |
| Almond milk (or any milk) | 2 cups |
| Maple syrup | 1/4 cup |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/4 tsp |
| Sea salt | A pinch |
| Chopped pecans (optional) | For topping |
Cooking Steps:
- In a medium saucepan, combine rolled oats, almond milk, canned pumpkin puree, maple syrup, ground cinnamon, ground nutmeg, and a pinch of sea salt.
- Bring the mixture to a gentle boil over medium heat, then reduce the heat and simmer for about 5-7 minutes, stirring occasionally until the oats are tender and the mixture is creamy.
- Remove from heat and let it sit for a couple of minutes to thicken.
- Serve warm, topped with chopped pecans or additional maple syrup if desired. Enjoy!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Vanilla Pumpkin Almond Pudding
Vanilla Pumpkin Almond Pudding is a delightful, creamy dessert that beautifully blends the rich flavors of pumpkin with the sweet notes of vanilla and a hint of almond. This plant-based treat is perfect for those seeking a comforting yet indulgent dessert, offering a luscious texture that can be enjoyed on its own or paired with fresh fruits and nuts for added crunch.
| Ingredients | Quantity |
|---|---|
| Canned pumpkin puree | 1 cup |
| Almond milk | 1 cup |
| Maple syrup | 1/4 cup |
| Vanilla extract | 1 tsp |
| Cornstarch | 2 tbsp |
| Ground cinnamon | 1/2 tsp |
| Sea salt | A pinch |
| Sliced almonds (optional) | For topping |
Cooking Steps:
- In a saucepan, whisk together the canned pumpkin, almond milk, maple syrup, vanilla extract, cornstarch, ground cinnamon, and a pinch of sea salt.
- Place the mixture over medium heat and cook, stirring constantly until it begins to thicken (about 5-7 minutes).
- Once thickened, remove from heat and let cool for a few minutes before transferring to serving dishes.
- Refrigerate for at least 1 hour to chill, then serve topped with sliced almonds or your choice of toppings. Enjoy!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Pumpkin Banana Nice Cream
Pumpkin Banana Nice Cream is a deliciously creamy and invigorating plant-based dessert that combines the flavors of pumpkin and banana into a healthy treat. This dairy-free and guilt-free dessert is perfect for warm days when you crave something sweet, but want to keep it light. With just a few simple ingredients, you can whip up this delightful nice cream in no time!
| Ingredients | Quantity |
|---|---|
| Ripe bananas | 2 large |
| Canned pumpkin puree | 1 cup |
| Almond milk | 1/4 cup |
| Maple syrup | 2 tbsp |
| Ground cinnamon | 1/2 tsp |
| Vanilla extract | 1 tsp |
| Sea salt | A pinch |
Cooking Steps:
- Start by peeling and slicing the ripe bananas, then freeze them until solid (about 2 hours).
- In a blender, combine the frozen bananas, canned pumpkin puree, almond milk, maple syrup, ground cinnamon, vanilla extract, and a pinch of sea salt.
- Blend until the mixture is smooth and creamy, scraping down the sides as needed.
- Serve immediately for a soft-serve consistency, or transfer to a freezer-safe container to firm up for about 30 minutes before serving. Enjoy!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Caramel Pumpkin Cashew Pudding
Caramel Pumpkin Cashew Pudding is a delectable and creamy plant-based dessert that combines the rich flavors of pumpkin and caramel with the smoothness of cashews. This indulgent pudding is perfect for satisfying your sweet tooth while still adhering to a plant-based diet. It’s simple to make and is sure to impress anyone who tries it!
| Ingredients | Quantity |
|---|---|
| Raw cashews | 1 cup |
| Canned pumpkin puree | 1 cup |
| Maple syrup | 1/4 cup |
| Coconut milk | 1/2 cup |
| Vanilla extract | 1 tsp |
| Ground cinnamon | 1/2 tsp |
| Sea salt | A pinch |
| Caramel sauce (vegan) | For drizzling |
Cooking Steps:
- Soak the raw cashews in water for at least 4 hours or overnight, then drain and rinse.
- In a blender, combine the soaked cashews, canned pumpkin puree, maple syrup, coconut milk, vanilla extract, ground cinnamon, and sea salt. Blend until smooth and creamy.
- Transfer the pudding to serving dishes and chill in the refrigerator for at least 30 minutes to thicken.
- Before serving, drizzle with vegan caramel sauce. Enjoy!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Gingerbread Pumpkin Pudding Cups
Gingerbread Pumpkin Pudding Cups are a delightful twist on traditional pumpkin desserts, combining the warm spices of gingerbread with the creamy richness of pumpkin pudding. This delicious and festive treat is perfect for the fall season and can be enjoyed as a light dessert or a special snack. Easy to prepare and beautifully presented in cups, these pudding cups are sure to impress your family and friends.
| Ingredients | Quantity |
|---|---|
| Canned pumpkin puree | 1 cup |
| Coconut milk | 1 cup |
| Maple syrup | 1/3 cup |
| Ground ginger | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Vanilla extract | 1 tsp |
| Cornstarch | 1/4 cup |
| Gingerbread cookies (crushed) | 1 cup |
| Whipped coconut cream (for topping) | For serving |
Cooking Steps:
- In a saucepan, whisk together the canned pumpkin puree, coconut milk, maple syrup, ground ginger, cinnamon, nutmeg, vanilla extract, and cornstarch over medium heat.
- Cook the mixture, stirring constantly, until it thickens, about 5-7 minutes.
- Once thickened, remove from heat and let it cool slightly before transferring it to serving cups.
- Layer the bottom of each cup with crushed gingerbread cookies, then spoon the pumpkin pudding on top.
- Refrigerate for at least 1 hour to cool completely.
- Before serving, top with whipped coconut cream and an additional sprinkle of crushed gingerbread cookies for garnish. Enjoy!
No-Bake Pumpkin Cheesecake Pudding
No-Bake Pumpkin Cheesecake Pudding is a delightful dessert that combines the creamy texture of cheesecake with the rich and warm flavors of pumpkin. This luscious pudding is super simple to make, requires no baking, and is perfect for fall gatherings or any time you crave a sweet pumpkin treat. Serve it in individual cups or a large bowl for a delightful finish to your meal.
| Ingredients | Quantity |
|---|---|
| Cream cheese | 8 oz |
| Canned pumpkin puree | 1 cup |
| Coconut milk | 1/2 cup |
| Maple syrup | 1/3 cup |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Vanilla extract | 1 tsp |
| Powdered sugar | 1/2 cup |
| Graham cracker crumbs (for crust) | 1 cup |
| Whipped coconut cream (for topping) | For serving |
Cooking Steps:
- In a mixing bowl, beat together the cream cheese and powdered sugar until smooth and creamy.
- Mix in the canned pumpkin puree, coconut milk, maple syrup, ground cinnamon, ground nutmeg, and vanilla extract until well combined.
- In serving cups or a dish, layer the graham cracker crumbs at the bottom, followed by the pumpkin cheesecake pudding mixture on top.
- Refrigerate for at least 2 hours to let it set.
- Serve with a generous dollop of whipped coconut cream on top. Enjoy!
