Easy and healthy pumpkin pudding (vegan, paleo, AIP)
No bake easy and healthy recipe that is made in 5 minutes!
Servings: 3 servings
Calories: 122kcal
Equipment
Ingredients
- 375 grams pumpkin purée or leftover unseasoned cooked butternut squash
- 6 Tablespoons coconut milk
- 1 Tablespoon maple syrup
- ¼ teaspoon vanilla powder
- 1 teaspoon ground cinnamon
- pinch of ground cloves
Optional:
- a handful of peeled tigernuts or pecans if you are not on AIP
Instructions
- Put all the ingredients in a blender and blend until well combined.
- Optional : Roughly cut some peeled tigernuts (or pecans).
- Transfer the pumpkin pudding in 3 small cups.
- Right before serving, top with optional tigernuts (or pecans) and sprinkle with more cinnamon. And voilà! Bon appétit!
Notes
Store this pudding in the fridge, in an air-tight container.
This homemade pumpkin pudding will last up to 2 days in the fridge.
You can make this pudding without any maple syrup. Just skip it or use honey instead.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Nutrition
Calories: 122kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 343mg | Fiber: 4g | Sugar: 8g | Vitamin A: 19456IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 3mg