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Raw Vegan Pumpkin Pie Pudding Recipe

 

This recipe is based on one from Dr. Georgia Nab's book One Degree of Change. Pumpkin is an excellent source of potassium as well as carotenoids, vitamin A, and fiber. Try this pudding for a celebration of holiday flavors. You can even shape a nut crust to turn it into a more traditional-looking pumpkin pie. I actually didn't tinker with this one much--just altered the proportion of the spices and added the cloves and the coconut garnish.

2 cups of diced pie pumpkin
5 tbsp of coconut milk
1/2 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp cloves
1 tsp vanilla extract
3/4 cup Medjool dates, pitted
4 tbsp coconut oil, melted
toasted coconut shreds

In a food processor, combine pumpkin, milk, spices, and vanilla. Blend thoroughly. Add the dates and continue to blend until smooth. Add the coconut oil last, once the mixture is warm from blending. Put into 6 small serving bowls and chill for about 6 hours. (More time allows the flavors to meld.) Before serving, top with toasted coconut shreds. (To toast coconut, spread it thinly on a pan and bake at 350 for a few minutes, but watch it very carefully because it will burn quickly.)


 

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