Silky Maple Pumpkin Pudding Cups
Ultra-creamy pumpkin pudding with warm cinnamon, vanilla and maple. Set it overnight and serve parfait-style with crunchy toasted pecans.
Instructions
Step 1: Soak the cashews
Cover the cashews with cool water and soak 4–6 hours, then drain and rinse.
Step 2: Blend the cashew
In a high-speed blender, combine pumpkin puree, soaked cashews, full-fat coconut milk, maple syrup, cinnamon, vanilla and sea salt. Blend until completely smooth and silky, about 30–60 seconds.
Step 3: Chill to set
Transfer your chosen pudding to a bowl, cover and refrigerate 4–6 hours or overnight for the thickest texture.
Step 4: Toast the pecans
Warm a skillet over medium heat. Add pecans and toast, stirring, 3–4 minutes until fragrant. Cool, then crush lightly.
Step 5: Assemble the parfaits
Divide the crushed pecans among 4 small glasses. Spoon in the pumpkin pudding and finish with a dollop of coconut whip. Serve chilled.
Ingredients
- 1 cup of pumpkin puree
- ½ cup of raw cashews (soaked 4–6 hours, drained)
- ½ cup of full-fat coconut milk
- ¼ cup of maple syrup
- 1½ tsp of cinnamon
- 1½ tsp of pure vanilla extract
- ¼ tsp of sea salt
- ½ cup of pecans (toasted and crushed)
- ½ cup of coconut whip
Nutritional Info
per serving
- Calories:
- 356kcal
- Protein:
- 6.1g
- Carbs:
- 27g
- Fat:
- 26.9g