Pumpkin Almond Pudding

I just discovered this recipe the other day from Vitacost for their Almond Butter & Pumpkin Pudding. As usual, I modified along the way. My version includes this:

  • Pumpkin Almond Pudding
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    1. 1 (14oz) can of organic pumpkin
    2. 1/3 cup almond butter
    3. 2 Tbsp coconut cream/milk
    4. 2 tsp cinnamon
    5. 1 Tbsp maple syrup
    6. 1 dash salt
    1. 1. Combine all ingredients in a high-speed blender. Blend until smooth.
    2. 2. Serve immediately or chill if desired.
    Adapted from Vitacost
    Adapted from Vitacost
    Dairy Free Delights http://dairyfreedelights.com/
    I have never been a fan of nutmeg and allspice so for this small a batch I just removed it completely. I also try to avoid adding too much extra sugar but the canned pumpkin just wasn’t very sweet so I added some maple syrup and also some salt to enhance the flavors. This makes a rich and creamy pudding that I might try serving with my pumpkin bread pudding or maybe just with some vanilla coconut ice cream.

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