Pumpkin Pudding – Vegan & Gluten free

Seasonal, nutrition and very healthy! Pumpkin is is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus, and a very good source of Dietary : , Vitamin A, Vitamin C, Riboflavin, Potassium, Copper and Manganese.

Pumpkin has a range of fantastic health benefits, including being one of the best-known sources of beta-carotene. Beta-carotene is a powerful antioxidant. It also gives orange vegetables and fruits their vibrant color. The body converts any ingested beta-carotene into vitamin A. Consuming foods rich in beta-carotene may reduce the risk of developing certain types of cancer, offer protection against asthma and heart disease, and delay aging and body degeneration.

The recipe:

This pumpkin pudding tastes great by itself or you can also put it in your favorite pie crust making ‘Pumpkin Pie’.



2 cups roasted, pureed pumpkin
1/4 cup almond milk 
3 Tbsp Brown rice syrup
1 tsp molasses
1 tsp stevia
1 tsp cinnamon
1 teaspoon ground allspice
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp Himalayan Salt
1/4 cup arrowroot starch


1.    Preheat oven to 350º F.
2.    Lightly oil a 9 inch casserole dish.
3.    Blend pumpkin and almond milk till it is a puree.
4.    Add the rest of the ingredients and blend until smooth. You will have to stop and scrape the sides a few times so it is all thoroughly blended.
5.    Pour into a casserole dish and bake for about 45 – 60 minutes.
6.    Allow it to cool on the counter.
7.    Then refrigerate to chill before serving.
8.    Now serve and enjoy your homemade pumpkin pudding.

Enjoy & keep healthy!

Looking forward to seeing you at our classes!