SUGAR FREE PUMPKIN PUDDING

You need to make this. Yes, really you do. It’s super easy, super delish, and super nutrish! In fact, it’s so versatile and can be made into so many different yummy goodies, you should probably always have this in your fridge as one of those basic staples.

I make variations of healthy pudding quite often since they are so simple to make, and the sky is really the limit. For this particular recipe, however, we are focusing on one delicious item–the pumpkin!

Here in Wyoming, the pumpkins in my root cellar are starting to soften and need to be used up ASAP. My chickens will only tolerate so much of the orange powerhouse, so I have to get creative. Pumpkin soup, pumpkin muffins, stuffed pumpkins (one of my favorites and at my restaurant it was one of my customers’ favorites as well), pumpkin smoothies, and pumpkin pudding are all scrumptuous options!

For this recipe, make sure to pit and soak the dates in hot water before using them. Also, drain the tofu very well in a colander or cheese cloth before using it. If you do decide to make this batter into cookies, watch for over-browning on the outside while it is stlil soft on the inside. You may need to cover with tinfoil and bake at a lower temperature if this starts to occur.

Eat this for breakfast with oats, munch on it as a snack, bake it into cookies, or serve it as a decadent dessert! Whatever you do with, it’s sure to be a hit! God bless and l’chaim!

Sugar Free Pumpkin Pudding

Ingredients

  • 5 MEDJOOL DATES, PITTED AND SOAKED
  • 14 OZ COOKED AND PUREED PUMPKIN
  • 4 OZ TOFU, DRAINED
  • 1 RIPE BANANA (BUT NOT BLACK)
  • 2 TSP CINNAMON + MORE IF NEEDED
  • OPTIONAL: OATS FOR BREAKFAST OATMEAL OR TO BAKE INTO COOKIES YOU’LL ALSO NEED EGGS (IF MAKING INTO COOKIES, BLEND OATS INTO OAT FLOUR BEFORE USING)

Puree all ingredients in the blender until silky smooth. Add more cinnamon to taste if needed. Remember, smell it. If you can’t smell the cinnamon, you won’t be able to tast the cinnamon, either, so add more:).

Serve with cooked oats as a yummy breakfast oat bowl if desired.

To make into cookies, first blend 2 cups of oats into flour, add 2 eggs or 2 flaxmeal eggs, and shape into cookies on lined baking sheet. Bake in preheated oven at 325 F until the inside temps at 190-195 F.

God bless and l’chaim!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s