Pumpkin Pudding With Pecan Crumble Topping(Vegan And Dairy Free)
This easy, healthy Pumpkin Pudding with Pecan Crumble Topping is a fall dessert that tastes just like creamy pumpkin pie without a crust.
Ingredients
For the pumpkin pudding
- 2 cups cashews
- 1 cup pumpkin puree
- 6 Tablespoons maple syrup
- ½ cup coconut cream use only the solid white part
- 1 teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
- A pinch sea salt
- Greek yogurt, coconut yogurt, or coconut whipped cream for topping(optional)
For the pecan crumble topping
- 2 Medjool dates pitted
- ½ cup pecans toasted
- Dash ground cinnamon
- A pinch sea salt
Instructions
- Make the Pudding: Soak the cashews in water for 2-4 hours or up to overnight, in the refrigerator. Rinse and drain well. If you don’t have time, boil cashews for 15 minutes. Then rinse and drain as well.
- In a high-speed blender, add cashews, pumpkin puree, maple syrup, coconut cream, vanilla extract, pumpkin pie spice, and salt. Blend until creamy and smooth.
- Divide the pudding into dessert glasses or jars. Refrigerate for at least 2 hours to chill and set.
- Make the Crumble: In a blender, add dates, pecans, cinnamon, and salt. Pulse several times until the mixture is crumbly consistency.
- Top the chilled pudding with yogurt or whipped cream. Sprinkle pecan crumble topping and enjoy.
Video
Notes
The nutrition is calculated without the optional topping(yogurt or whipped cream). Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.
Nutrition
Serving: 1servingCalories: 680kcalCarbohydrates: 58gProtein: 15gFat: 48gSaturated Fat: 15gPolyunsaturated Fat: 8gMonounsaturated Fat: 21gSodium: 34mgPotassium: 855mgFiber: 7gSugar: 32gVitamin A: 9558IUVitamin C: 4mgCalcium: 96mgIron: 6mg
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