Think dessert can’t be delicious and good for you? The proof is in this pudding. Close your eyes, and every bite is like a spoonful of spicy-sweet carrot cake, loaded with cinnamon and nutmeg flavor. But in place of the excess calories and fat you get from butter, sugar and eggs in a traditional slice is pure plant-based nutrition from organic pumpkin. Enjoy a serving warm or chilled for dessert, breakfast or an any-time healthy snack.
Carrot Cake-Pumpkin Pudding
Ingredients
1 (15 oz.) can pumpkin puree
1 Tbsp. cinnamon, or more to taste
½ tsp. nutmeg
2-3 Tbsp. extra virgin coconut oil
¼ cup unsweetened coconut, shredded
1/3 cup pecans, chopped
Zest of 1 orange zest or pure orange flavor
Optional: scoop pumpkin seed protein powder
Directions
- In a high speed blender, blend together all ingredients to a pudding consistency.
- Pour pudding into individual ramekins and bake at 325 degrees F for approximately 10-12 minutes.
- Serve warm or chilled.