Pumpkin Pie Pudding

It took me a long time to get on the pumpkin train.

I’ll be honest, before social media existed (remember those days?!), I didn’t know pumpkin was such a thing.

I’m sorry! Is that wrong? Or am I not alone on this one?

All the sudden, I was hearing about pumpkin-flavored food and drinks everywhere – pumpkin bread, pumpkin spiced lattes, etc. etc. 

It wasn’t that I didn’t like them, it’s just that it took me a while to really try them.

And while I still haven’t tried a pumpkin spiced latte – just not my thing – I can confirm that foods made with pumpkin in the fall are absolutely delicious.

Pumpkin itself is a nutrition powerhouse. It’s full of beta-carotene and vitamin C, two important antioxidants. It also contains plenty of potassium, magnesium, and fiber – all beneficial nutrients in the body.

And additionally, it’s incredibly versatile. A vegetable that works well in both dessert and savory dishes? Sign me up.

This Pumpkin Pie Pudding is not only pretty surprisingly nutritious, it’s also just really really good.

Essentially, you’ll add a few ingredients to a blender, and you’re good to go. Okay, not essentially… that’s literally all you have to do.

Not only does the pudding end up being nutrient-dense thanks to ingredients like canned pumpkin, tofu, and almond butter, but also, it couldn’t be easier to make.

One blender and 5 minutes is all you need to have a delicious pudding in no time.

But most importantly, of course, is that it’s soooo good. The pudding is creamy and sweet without being overly sweet.

While I love it for dessert, it also makes a delicious snack too.

Top it with some whipped cream and candied pecans, and the easiest fall pudding is yours in no time. 

Notes

• Pumpkin purée: Save leftover pumpkin purée in an airtight container in the fridge. I recommend using it to make this Chocolate Chip Pumpkin Bread or my easy Peanut Butter Pumpkin Bars!
• Tofu: Don’t knock it til ya try it – tofu adds some filling protein to this pudding and gives it a creamy texture. In place of extra firm tofu, you can also use silken tofu. If not using tofu, you can also use 1/2 cup of plain Greek yogurt (use a thick yogurt like siggi’s or Fage). Note that the texture of the pudding will be slightly thinner with yogurt.
• Maple syrup: The maple syrup and pumpkin combination screams late fall to me. It’s crucial for sweetness too!
• Almond butter: A little almond butter helps enhance the warm flavors of this pudding. It also adds a bit more filling protein and fat!
• Pumpkin pie spice: Just a little goes a long way to really bring out the pumpkin pie flavor of this pudding.
• Storage: Store pudding in an airtight container in the fridge for up to 5 days. Note that the texture will thicken slightly as it sits in the fridge.