Let me present you a 2-minute pumpkin pie pudding today. Well, it is finger licking good as a “successful” chain fast food restaurant would say, that is for sure. 🙂

Pumpkinpiepudding

Yes, you read well my sweet lover friend, it is a 2-minute pumpkin pie pudding, it only two mins to make;) Let me explain.

I love experimenting with new recipes, especially if they are healthy and guilt-free!:)

I started to eat clean about a year ago. I always try to find and make more and more desserts that are healthy as well, meaning, sugar-free, dairy-free, gluten-free, even vegan and raw.

I am not saying I am a “saint, ” and I never get seduced by a regular cupcake or a yummy Lindt milk chocolate truffle (oh God, they are the best, the way they melt in your mouth, hmm) because sometimes they are stronger than me. 😛

But life is not about perfection it is about progress, as one of my favorite wellness gurus Kris Carr says it. As long as I eat 80 or 90 % healthily and cheat in 10 or 20 %, I am still on the healthy wagon. Thank God it is getting more and more well-known, though, that sugar, wheat, and dairy is not necessarily our friends. (I am planning on writing a post about it later too)

Meals that has pumpkin, especially the pumpkin pie, are not that popular or known in Hungary as much as they are in the States. We love pumpkin soup, (yees a nice creamy pumpkin soup is very tasty), but we prefer the traditional Hungarian cakes and cookies.

We don’t celebrate Thanksgiving either, so it is one less reason for the pumpkin pie to be widespread, unfortunately.

What I really like about this recipe, that even though if you make it without the cool whip, it is still very yummy. I added some coconut milk to the mixture though which made it more creamy. It can be used as a filling as well to other cakes, and since it is spreadable I would recommend it trying on a cinnamon bun. (I did, and I liked it;)

It can be done within 2 MINUTES only, all you have to do is throw everything in the food processor and mix it, and ta-daa, the yummy pudding is in front of you, ready to be served.

It is sugar-free, gluten and dairy-free and last but not least vegan.

I found the recipe on Kathy Patalsky’s site. She made it with peanut as well, if you want you can check it out.

Let’s get started then with the ingredients:

For 6 portions: 

  • 16oz. unsweetened pumpkin puree (make sure it is organic)
  • 1 cup raw walnuts
  • 1 tsp pumpkin pie spice (or 1/2 tsp ginger, 1/2 tsp cinnamon, 1/4 tsp nutmeg)
  • 1/4 – 1/2 tsp pink salt
  • 1/4 – 1/2 cup coconut sugar (or maple syrup)

Instructions:

  1. Add all ingredients to a food processor or high-speed blender. Use a narrow container for optimum fluffiness.
  2. Start mixing it on low and move to high speed. Blend on high for one minute. Blend a bit longer for warmer pudding.
  3. Serve warm and fluffy or chill in the fridge until ready to serve.

See I told you it is super quick!! 😉

Enjoy and don’t forget to leave a comment, if you made it!

Judy

 

 

 

Please like and share:

Leave a Reply

Your email address will not be published. Required fields are marked *