Pumpkin “Pudding” – a delicious recipe with Oats, u00be, Pumpkin Puree, Pie Spice, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Add all ingredients to blender or food processor (I use a Magic Bullet). Blend until smooth in texture. Divide between 1/2-cup ramekins and refrigerate until ready to eat.", "Notes:", "1. This recipe is pretty versatile in terms of the type of milk or sweetener you'd prefer to use. I've made it with 3 Medjool dates instead of Stevia. You could easily use sugar, honey, maple syrup, or an alternate sweetener as well.", "2. Top with chocolate chips or cacao nibs for a little something extra.", "3. In the fall, I stock up on pumpkins and make my own puree (numerous recipes available on TK). I freeze pumpkin puree in 1 1/2 cip portions and make a double recipe of pumpkin ""pudding,"" which my husband and I will enjoy for dessert for three nights.", "4. The quantity in the recipe fits in the large Magic Bullet cup. I find it's best to layer the milk and pumpkin in the bottom and add oats last (closest to blade) so they don't get stuck in the bottom of the cup when blending."]
330
kcal
Calories
24
g
Fat
21
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3/4 cups Old Fashioned Oats, 3/4 cups Unsweetened Almond Milk, 3/4 cups Pumpkin Puree (not Pie Filling), 1 teaspoon Pumpkin Pie Spice, and more.
Yes, Pumpkin “Pudding” falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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