Pumpkin Pie Pudding with Banana and Avocado

I usually make pumpkin pie at least once a year during the pumpkin season, but this year I found something that is almost as good and much easier to prepare too. Not that I mind making pie crust, but admittedly it does involve far more fuss than whizzing up some fresh pumpkin purée with banana, avocado, pumpkin pie spices and some maple syrup into a smooth vegan pudding. It's sweet, without being overpowering, and rich and creamy. Nothing to feel guilty about while enjoying a serving because everything here is good for you.

Pumpkin Pie Pudding with Banana and Avocado

Recipe by Lisa Turner
Published on October 10, 2016

A rich and creamy no-cook vegan avocado pudding that tastes like pumpkin pie filling

Preparation: 10 minutes

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Ingredients:

2 medium just-ripe bananas, peeled
2 ripe avocados, peeled and pitted
3/4 cup plain unsweetened pumpkin purée
1/3 cup almond butter
3 to 4 tablespoons maple syrup, to taste
1/8 teaspoon ground cloves
1/8 teaspoon ground cardamon
1/8 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg or mace
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
a few pinches of sea salt
almond milk as needed

Instructions:

Combine all of the ingredients except the almond milk in a blender or food processor. Process until well combined, stirring often to distribute the mixture. The pudding should be fairly thick, but a bit of almond milk may be added if the mixture seems too thick. Transfer to a container and place in the refrigerator to chill and thicken.
Serve in dessert glasses or small bowls and top with some yogurt and slivered almonds if desired. Store any leftovers in the refrigerator for up to 2 days, stirring before serving.

Makes 2 large servings or 4 small servings