Super Healthy Pumpkin Spice Pudding!

October 21, 2014


I absolutely love warming spices- those cinnamons and nutmegs warm my belly and my heart.  So any food I can introduce them into is just thrilling.  An obvious pairing, of course, is pumpkin, due to its legendary famosity with pie.  They are a power-duo to such extent that the assortment of spices has even been named "pumpkin spice".  But there is a lot of crap added to pumpkin pie that's really unnecessary, so I wanted to make a pumpkin-pie-filling-like dessert (or meal!) that spares us unnecessary calories and chemicals.  Enter, Super Healthy Pumpkin Spice Pudding.  The flax acts as a thickener and gives the texture of pumpkin pie while being full of fiber and healthy oils.  Pumpkin itself is also high in fiber, as well as vitamin A and potassium.  The spices are wonderfully warming and drying for these cool, wet autumn days we're having.  Round it out with some protein to make a balanced meal/dessert: perfection!



Super Healthy Pumpkin Spice Pudding


4 cups baked pumpkin, pureed */ **

1 thumb of ginger, sliced (optional, and/or sub with ground ginger)

3-4 tbsp. flax, ground (or chia) ***

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1/2 tsp cloves

1/2 tsp cardamom (optional)

1/2 tsp vanilla (add more to taste, since protein powders will vary in vanillaness)

2 scoops of vanilla protein powder


Using a mixing tool (blender, hand blender, food processor, etc.), puree the baked pumpkin with the ginger, and then add the remaining ingredients.  Enjoy warm or cool!



Very Optional Additions:

- Honey or pureed dates, if not sweet enough (the protein powder will vary widely in sweetness- I didn't need any sweetener).

- Coconut milk.  Is.  Divine.

- Coconut flakes- topping or throughout.

- Coconut whipped cream, from #8 on my Sweet Satisfaction blog.

- 4 tbsp.cacao nibs.

- 3 tbsp. ground maca root

- Nuts such as pecans, walnuts.




* How to bake a pumpkin:  Cut pumpkin in half, remove the stringy bits and save the seeds for roasting.  Place open side down on a pan (with parchment paper if you so desire).  Roast for 45-60 minutes (until its skin is soft) at 350 degrees.  Let cool, then scrape out smooth, delicious insides.

** Canned pumpkin will also suffice, but in the autumn, when pumpkins are rampant, I urge you to buy a local pumpkin and bake it- not only is it WAY cheaper and SUPER simple, but you're sparing the world one more piece of garbage, supporting local produce, and you're avoiding the chemicals/BPA used in canning. 

*** Freshly grind the flax to avoid rancidity of its delicate oils.  Alternatively, keep freshly ground flax in the freezer for up to 1-2 weeks.  Do NOT buy ground flax- it is most likely rancid by the time you eat it.  Grind with coffee grinder, mortar and pestle (that would be hardcore), or blender/hand blender (watch for flying seeds!).


Let me know how it goes!!  Enjoy!

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