This vegan pumpkin pie pudding is made with a combination of bananas and avocado; however, the ante is upped when pumpkin purée is generously swirled into the mix along with a spoonful of pumpkin pie spice and a hearty dollop of almond butter. The spice mixture weaves itself throughout the silky pudding, taming the banana and bringing pumpkin to the flavor forefront. The best part? It comes together in a speedy 10 minutes. Enjoy it all on its own or top it with a dollop of fluffy coconut whipped cream and chopped pecans for an extra special touch.
Course: Dessert, Pudding
Servings: 2to 4 servings
2just-ripe bananas, peeled*
½a ripe avocado, pitted and peeled
¼cupnatural almond butter
3 to 4tablespoonspure maple syrup or to taste (I use 4)
2teaspoonspumpkin pie spice or to taste
1teaspoonpure vanilla extract
¼teaspoonfine sea salt
coconut whipped cream
crushed raw pecans
Add the bananas, avocado, pumpkin puree, almond butter, maple syrup, pumpkin pie spice, vanilla, and sea salt to a food processor. Process for 2 minutes or until smooth and creamy, stopping to scrape down the sides as needed.
Divide between four serving glasses. You can enjoy the pudding as is; however, it thickens as it chills, so I recommend refrigerating it for at least 2 hours before serving.
Add desired toppings.
Store in refrigerator.
*Use bananas that are in the earliest stage of ripeness. Don't use ripe, speckled bananas or your pudding will end up tasting more like banana than pumpkin.