Easiest Healthy Pumpkin Pie Pudding

We’ve been having bouts of summer blasts, but these past few days cooler breezes and a glorious Harvest Moon seem to have ushered in autumn with a definitive grace. Lately leaves have seemed to open up in rich color displays not so much steadily as suddenly, like bursts of balloons brought out for a surprise party. Tomorrow is even forecase to be sweater weather. And while the days following look primed to pull sweaters back to sweat with spikes of heat, the shift has happened. I’m so all-in for all things pumpkin spice.

I understand that pumpkin pie is kind of controversial, insofar as pie can be. Apparently it has quite the history behind it. In fact, I read that in 1705 a town in my home state of Connecticut even postponed its Thanksgiving celebrations because a statewide shortage of molasses presented an ugly hurdle to pie preparations.

My grandmother, a thorough traditionalist , was dedicated to pumpkin pie at Thanksgiving, and my uncle always doggedly brought at least one apple alternative. Everyone appreciated the apple—and while I love both, my heart was with my Grandma’s pumpkin. From what I can tell, despite pumpkin being a must, if there was a national contest between the two, apple would probably come out on tops. An opinion piece I saw recently urged society to finally admit to pumpkin pie’s inferiority among pies, describing it as sickly, unattractive, and repellant. Strong words! I’m not sure how much my choice of pumpkin—at least at Thanksgiving—is rooted in loyalty, or buy-in to all the media that celebrates the bright gourds this time of year, but I do know I honestly love pumpkin pie regardless.

Wherever you stand on pumpkin pie, chances are pretty good that come autumn, you are at the least favorably inclined to pumpkin spice. Those captivating notes of cinnamon, nutmeg, and ginger on concert have a way of evoking all the coziness of autumn in such a warm, happy way.

This easiest, super healthy, quick blender recipe is brimming with pumpkin spice flavor. A riff on my easiest healthy chocolate pudding, it’s base is silken tofu, pumpkin puree (canned or homemade), and Medjool dates, plus a good dash of pumpkin pie spice and treasured “golden root” turmeric. I like to crumble some of my molasses cookies or ginger snaps and lay them in the bottom of a glass for a makeshift “crust”. Spoon pudding over the crumbs and top with a little coconut whip and a sprinkling of cinnamon—you’ve got a creamy, dreamy, protein-packed slice of pumpkin pie in a glass. With pudding texture and epxectations, even the pumpkin pie naysayers may be won over. Happy pumpkin spice season, friends! xo

Welcome, Pumpkin Spice!

Easy healthy vegan pumpkin pie pudding

Easy healthy vegan pumpkin pie pudding
Yield: 3
Author:
Prep time: 7 MinInactive time: 1 HourTotal time: 1 H & 7 M
This easiest, super healthy, quick blender recipe is brimming with pumpkin spice flavor. Lay a couple of crumbled ginger snaps in the bottom of a glass, spoon over the pudding, and top with coconut whip and a sprinkling of cinnamon for a creamy, dreamy, protein-packed slice of pumpkin pie in a glass.

Ingredients

  • 1 16-ounce package silken tofu
  • 1/2 cup pumpkin puree
  • 8 to 10 Medjool dates, soaked
  • 1/4 Teaspoon ground turmeric
  • 1 Teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla

Instructions

  1. Place all ingredients in a blender and blend until smooth.
  2. Transfer to a lidded container and refrigerate one hour.
  3. Serve as is, or over crumbled ginger snaps and topped with coconut whip for a personal pumpkin pie in a glass!

Nutrition Facts

Calories

301.27

Fat

4.4 g

Sat. Fat

0.65 g

Carbs

62.31 g

Fiber

6.29 g

Net carbs

56.01 g

Sugar

51.33 g

Protein

9.06 g

Sodium

10.79 mg

Cholesterol

0 mg
Wendy McMillan4 Comments