Pumpkin Coconut Cream Pudding #vegan #glutenfree

Pumpkin Coconut Cream Pudding… Once you’re on the fresh pumpkin spree, it’s tough to get off. The more fresh pumpkin puree I make, the more I’m inspired, the more you’ll see it popping up on the blog! Maybe it’s the season, maybe it’s pumpkins all over social media, it’s just such fun to work with this unassuming vegetable that is available year round.

This one is a no brainer. Fresh pumpkin puree + pie spice + maple syrup + coconut cream made for the base, blended to smooth sweetness in the artisan blender from KitchenAid. I stirred white chia seeds through, let them bloom, stirring a couple of times, then transferred the pudding into glass jars to set.

Thank you for this beautiful vintage brass coconut grater Madhuli at My Food Court. I love it to bits! I haven’t seen a prettier one ever and am so so grateful!

Pumpkin and coconut are a great combination and work well both sweet and savoury. Think a Pumpkin Coconut Thai soup, or then these mildly sweet gentle Pumpkin Coconut Cream Puddings. I’ve topped these simply with unsweetened coconut cream, then walnuts, roasted seeds and dried cranberries to tie in fall flavours. Alternatively, you could top them with a crisp buttery tuile, or maybe granola. A coconut chocolate ganache  would really make it special. The possibilities are endless! ENJOY!

More COCONUT based recipes

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More PUDDING recipes

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Pumpkin Coconut Cream Pudding

Pumpkin Coconut Cream Pudding. Pumpkin and coconut are a great combination and work well in these mildly sweet gentle puddings. I’ve topped these with unsweetened coconut cream, then walnuts, roasted seeds and dried cranberries to tie in fall flavours. You could top them with a crisp buttery tuile, or maybe granola. A coconut chocolate ganache  would probably make it special.

Keyword dessert, eggless, glutenfree, homemade, no bake, sweet

Prep Time 10 minutes minutes

Total Time 3 hours hours 10 minutes minutes

Servings 4 people

Ingredients

• 500 g pumpkin {peela kaddu} roasted in oven, pureed, room temperature
• 200 g coconut cream
• 1 tsp pumpkin pie spice {to taste}
• 3 tbsp white chia seeds
• Maple syrup to taste

To top

• 100 g coconut cream
• toasted walnuts seeds, cranberries

Instructions

• Place pumpkin puree, coconut cream, pie spice in blender jar. Process until smooth.
• Turn into a large bowl and stir in chia seeds and maple syrup to taste.
• Stir a couple of times, 10 minutes apart to make sure the seeds don’t gel together.
• Divide the pudding into 4 jars and leave to set covered overnight.
• Top with coconut cream and seed/nut mix.