Endless batches of muffins and pies are pulled from your oven from September on, with pumpkin as the prized main ingredient in many. These spicy-sweet desserts usually start with a can of creamy orange pulp—but they don’t have to. Pumpkin seeds – spun into a silky, green-tinted butter – are the secret behind this pretty, colorful pudding. Add in soft, silky parsnip mash and pumpkin seed protein powder, and it easily doubles as a healthy morning porridge.
Pumpkin Parsnip Pudding
2 parsnips, quartered and halved
1 Tbsp. pumpkin seed butter
3 scoops pumpkin seed protein powder
¾ – 1 cup unsweetened vanilla almond milk, warmed
2 Tbsp. flax meal
Cinnamon, to taste
Vanilla extract, optional
- Grill or roast parsnips in coconut oil until just soft. Set aside and keep warm.
- In a medium bowl, combine pumpkin seed butter, protein, flax meal and warm almond milk, cinnamon and vanilla. Stir until you reach a pudding-like texture.
- Add and mash warm parsnip.
- Serve in mug or ramekin of choice.