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Creamy Pumpkin Pudding with Toasted Pecans and Coconut Whip Recipe

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4 from 85 reviews

  • Author: Sky
  • Total Time: 6 hours 10 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This creamy pumpkin pudding recipe is an effortless, delicious dessert that rivals traditional pumpkin pie. With two versatile options to suit your blender type, it combines pumpkin puree with creamy coconut and warming spices. Served over a layer of toasted pecans and topped with coconut whip, it offers a rich, crunchy, and flavorful treat perfect for fall or any festive occasion.

Ingredients

Pumpkin Pudding Option #1 (High-powered blender)

  • 1 heaping cup pumpkin puree
  • ½ cup raw cashews, soaked 4-6 hours, drained and rinsed
  • ½ cup full-fat coconut milk
  • ¼ cup maple syrup
  • 1½ teaspoons cinnamon
  • 1½ teaspoons pure vanilla extract
  • heaping ¼ teaspoon sea salt

Pumpkin Pudding Option #2 (Any blender or food processor)

  • 1 heaping cup pumpkin puree
  • ½ cup thick coconut solids
  • ¼ cup maple syrup
  • 2 tablespoons creamy/runny almond butter
  • 1½ teaspoons cinnamon
  • 1½ teaspoons pure vanilla extract
  • heaping ¼ teaspoon sea salt

For the Parfaits

  • heaping ½ cup pecans, toasted and crushed
  • Coconut whip

Instructions

  1. Prepare the pudding: Choose either Pumpkin Pudding Option #1 or Option #2. Combine all listed ingredients from your chosen option in a blender or food processor. Blend until the mixture is smooth and creamy, ensuring all the ingredients are fully incorporated.
  2. Chill the pudding: Transfer the blended pudding to a bowl and refrigerate for 4-6 hours or preferably overnight. The pudding will thicken significantly as it chills, enhancing the creamy texture.
  3. Toast pecans: While the pudding chills, toast the pecans in a dry skillet over medium heat until fragrant and slightly browned, then crush them coarsely for added texture.
  4. Assemble the parfaits: Divide the toasted and crushed pecans evenly among four small serving dishes or glasses. Spoon the chilled pumpkin pudding on top of the pecans, creating a layered effect.
  5. Add the finishing touch: Dollop each serving with a generous amount of coconut whip, adding a light, airy contrast to the rich pudding and crunchy pecans. Serve immediately and enjoy.

Notes

  • Soaking the cashews for Option #1 between 4-6 hours helps achieve a creamy texture but can be prepared ahead of time.
  • If you don't have coconut solids for Option #2, refrigerate a can of full-fat coconut milk to scoop out the thick cream at the top.
  • Maple syrup provides natural sweetness; adjust quantity based on your taste preference.
  • The pudding benefits from overnight chilling to optimize thickness and flavor melding.
  • Use fresh cinnamon and pure vanilla extract for the best aromatic results.
  • To toast pecans, watch them closely to avoid burning and preserve their crunchiness.
  • Prep Time: 6 hours (including soaking and chilling time)
  • Cook Time: 10 minutes (for toasting pecans)
  • Category: Dessert
  • Method: Blending
  • Cuisine: American

Find it online: https://skysrecipes.com/creamy-pumpkin-pudding-with-toasted-pecans-and-coconut-whip-recipe/