Pumpkin Pudding Cups (No-Bake, Refined Sugar Free)
Silky, cozy, no-bake pumpkin pudding cups made in minutes using a blender — creamy, comforting, and naturally sweetened.
Ingredients
- 1 cup pumpkin purée
- 1 cup full-fat canned coconut milk
- 1/4 cup maple syrup
- 2 tbsp almond butter or tahini
- 1 tbsp arrowroot starch or cornstarch
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- salt pinch
Instructions
- Toss everything into your high-speed blender and blend until silky and smooth.
- Pour into 4 small jars or ramekins.
- Cover and refrigerate for at least 4 hours, or overnight, until set and thick.
- Top with coconut whipped cream and a sprinkle of cinnamon before serving.
Notes
Keeps in the fridge up to 5 days and travels well in lunchboxes. Emma loves it topped with crushed gluten-free gingersnaps. Also great for breakfast with granola.