Helloo and happy fall!
I’m a summer gal through and through, but fall has a lot of lovely qualities as well…
Beautiful leaves, cool evenings, which translate to less sweaty sleep seshes, cozy indoor reading + baking weather, plussss pumpkin everything.
A little while back I whipped up a divine double chocolate pudding, so naturally I had to revisit this concept.
And put a fall spin on it of course.
With the addition of peanut butter, because if you were not aware, peanut butter + pumpkin is a heavenly flavor combo.
Whether we’re enjoying a rich bowl of peanut butter pumpkin curry, inhaling a generous portion of overnight oats, sipping on an autumnal smoothie, or savoring a thicc slice of cheezecake, pb and pumpkin got it going on.
Now, puddings are usually cooked and thickened with cornstarch, but I went the lazy easy route by simply blending s*** up and calling it good.
Why complicate an already seemingly complicated existence, you know?
All you have to do is throw silken tofu, canned pumpkin puree (not pumpkin pie filling), creamy natural peanut butter, pure maple syrup, real deal vanilla extract, ground cinnamon, seven spice mix, and pink sea salt in a food processor, blend until smooth, refrigerate, then dig in!
After decorating your pumpkiny bowl of yum with copious toppings, that is.
P.S. This recipe contains about 13 grams of protein per serving (aka 52 grams total) which is pretty dang great. Plus no refined sugar! Let’s see if you can fool your family, friends, fella, or fido—tofu who??
P.P.S. Seven spice is a mix of seven spices (duh) and it’s quite magical really. My mix contains 2 1/2 tablespoons ground allspice, 2 tablespoons ground cloves, 2 tablespoons freshly grated nutmeg, 2 tablespoons ground fenugreek, 2 tablespoons ground ginger, 1 3/4 tablespoons ground cinnamon, and 1 3/4 tablespoons ground black pepper. You only use 1/2 teaspoon of this mix for the pudding, although it’s great to have on hand for oatmeal, fall shakes and smoothies, and even sugar cookies! Oooo snickerdoodles rolled in a seven spice sugar mix would be out of this world. *Drool* And yes, black pepper goes with the other spices, trust me. Seven spice does have a powerful flavor profile so don’t go tooo crazy and use a bunch at once. Spice ratios curtesy of Marianna Stepniewski! I assisted in her Lebanese cooking class and everything looked so delicious! (I may have just set a record for the longes P.S. ever, ha.)
P.P.P.S. I topped my pudding with a crumbled up Autumn’s Gold grain-free cinnamon almond granola bar, melted Endangered Species dark chocolate, and Bare banana chips! It was quite the combo, but you do you!
P.P.P.P.S. Don’t forget the salt! It’s a hugeee flavor enhancer and food in general tastes a bit flat without it.
Vegan Maple Peanut Butter Pumpkin Pudding
Ingredients
- 16 ounce pacakage silken tofu, excess liquid drained off
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup creamy natural peanut butter (no added oil or sugar)
- 1/2 cup pure maple syrup
- 1 tablespoon pure vanilla extract
- 1 teaspoonh ground cinnamon
- 1/2 teaspoon seven spice mix
- Pink sea salt, to taste
Topping Ideas
- Diced apple or pear
- Sliced banana
- Banana chips
- Toasted coconut flakes
- Granola
- Toasted walnuts, pecans, almonds, or peanuts
- Melted dark chocolate
Instructions
- In a food processor, blend the ingredients until well combined. Taste, and adjust if necessary. Don't forget to use salt!
- Pour the pudding into serving bowls, then refrigerate until chilled—at least two hours.
- Top with diced apples or pears, banana slices, banana chips, coconut flakes, granola, toasted nuts, or melted chocolate right before serving, if you wish.
- Place any leftovers in an airtight container or cover with plastic wrap and refrigerate for up to one week.