Pumpkin Pie Pudding Can Be Served At Any Time Of The Day!
Pumpkin pie puddings are basically the middle of a pumpkin pie (the part that makes us go crazy!). They don’t take too long either, only about 4 minutes to make and they make a really good treat for breakfast, dessert or a snack.
1 Can Pumpkin 12 oz
1 Can 12 oz Coconut Cream
¼ Cup Organic Sugar or Maple Syrup
2 Tbs Cornstarch or Arrowroot
1 Tbs Water
1 Tbs Pumpkin Pie Spices
1 tsp Maple Syrup or Agave
Cinnamon or more pumpkin spice for topping
Start by placing a can of coconut cream in the refrigerator until hardened. The part you are wanting from this is the thickest creamiest.
Scoop out the thickest part of the hardened coconut cream.
Put a half a cup of the thick cream in a small sauce pot. Set other half back in fridge for the whip cream.
Add pumpkin and spices to sauce pot.
Separately, Whisk water and cornstarch together until cornstarch is dissolved. Add the mixture into the pot and cook on medium heat, almost as if you were to simmer. Make sure to stir the pot consistently until the mixture thickens to a nice pudding.
Let it sit in the fridge until it is cooled and set, this will take about an hour.
Top your delicious dessert with whip cream and cinnamon!