One of the reasons (among MANY) I look forward to Thanksgiving is for the pumpkin pie. Well, and the apple pie. I wish I was kidding, but my uncle makes the most delicious pies using fresh fruit from his garden and I can confidently say it's my favorite part of the meal. (Already regretting putting that in writing).
It's in my DNA to attempt to healthify all of the otherwise unhealthy food that I love - and pumpkin pie is no exception. This pumpkin pie pudding retains the sweet pumpkin and cinnamon taste of homemade pie, without the guilt (or massive stomach ache) that typically follows a pie overdose. PS: pre-topping, this recipe is gluten-free (GF), dairy free (DF), and made with only deliciously healthy ingredients. If you follow a GF or DF diet, be careful in selecting a topping.
Ingredients (serves 2):
- 1 can organic pumpkin puree
- 1/2 block organic, silky tofu
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or mix of cinnamon & nutmeg)
- 1/4 teaspoon kosher salt
- 3 tablespoons organic maple syrup
- Optional topping: organic whipped cream, or crumbled graham crackers
- Combine all ingredients in blender. Blend on high for about 20 seconds, or until mixture appears thick and uniform.
- Pour into jar (or bowl) and refrigerate for at least 6 hours (overnight is best).
- Before you enjoy, feel free to top with whipped cream or crumbled graham crackers (make sure GF if you follow GF diet!)