Just in time for Thanksgiving…a new favorite fall recipe! I’ve been wanting to create the perfect warm breakfast to replace my summer smoothies, and it’s taken me quite a few trials to perfect. But in the meantime I discovered an amazing thing…this recipe is a fantastic dessert too! And really healthy, unless you put it in buttery ginger snap tartlet shells, that is.
I have a feeling we’ll all be enjoying this recipe long after Thanksgiving too. It’s so easy! I ate it a variety of ways and they all worked for me. At room temperature, right after blending, it was easy and satisfying. Chilled, it was a delicious and simple dessert (especially comforting when drizzled with cashew milk and maple syrup) and when heated till just bubbling it thickened up impressively and was reminiscent of a breakfast porridge but grain free. So comforting and easy on the belly!
I’ve topped it decadently with crushed (gluten free) ginger snaps, pecans and a drizzle of maple syrup. I’ve nestled it gently into tiny ginger snap crusts and topped it with chunks of crystallized ginger. I’ve even stood at the counter licking the spatula and blender jar rather than serving it at all. Ok, I am a little addicted, and I predict you will be too.
Anytime Pumpkin Pudding
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Eat this comforting treat as a parfait for a healthy breakfast, in tart crusts for a sweet treat or steal a taste any time you want to indulge in fall flavors.
Open refrigerated can of coconut milk, scoop the hardened cream into the jar of your blender and save the water for another purpose.
Measure all remaining ingredients into the jar of your blender.
Blend very well, until thick and creamy.
Serve immediately at room temperature with favorite toppings, refrigerate and serve cold, or heat in a sauce pan until gently bubbling (stirring often), then serve warm.
To serve as tarts, heat on stovetop until gently bubbling (stirring often), let cool to room temperature, then fill tart or tartlet shells. Refrigerate at least a few hours or freeze and defrost for at least a half hour before serving.