Two-Layered Pumpkin Pudding Recipe

Foods & Recipes

Two-Layered Pumpkin Pudding Recipe

by Noor H. Salem

In the past, we have covered common unhealthy ingredients you may find in many seasonal treats, such as pumpkin spice cookies, peppermint brownies, pumpkin lattes, pecan pies, puddings, or gingerbread desserts. Making these desserts at home can be an enjoyable experience and will make you more aware of what’s in your food.

You could avoid unwarranted ingredients, such as hydrogenated oils, genetically engineered oils, margarines, and artificial sweeteners, yet, still have a scrumptious seasonal treat.

This pumpkin pudding can be made in advance, and chilled in the refrigerator for your guests or family to try. Feel free to add additional pecans or walnuts on top, for an extra crunch and a boost of protein, fiber, iron, and numerous vitamins.

Ingredients:

For the pudding:

  • 3 cups pumpkin puree
  • 1/2 cup pureed dates (pitted) or organic maple syrup
  • 1 ½ teaspoons cinnamon, ground
  • ½-1 teaspoon ginger, ground (depending on your preference)
  • ½ teaspoon allspice

For the creamy top layer:

  • 1 cup raw cashews
  • ¼ cup organic maple syrup (or organic raw honey)
  • 1/4 teaspoon cinnamon, ground
  • ¼ teaspoon ginger, ground
  • 1 cup walnut or pecan halves

Directions:

  1. Begin by preparing the creamy top layer. Place the cashews in a small bowl with water, and allow them to soak for 30-45 minutes.
  2. Drain the water. Place the cashews, maple syrup, cinnamon, and ginger in your blender and pulse until smooth and creamy. Place it in the refrigerator while making the pumpkin pudding.
  3. Preheat your oven to 300 degrees Fahrenheit. Place your walnuts or pecans on a baking sheet and bake for 10 minutes, or until nice and toasty. Set aside.
  4. Place the pumpkin puree, dates, and spices in your food processor and blend into a thick pudding.
  5. Scoop the pudding into individual parfait cups, or make one large trifle at your preference. Place the pudding in the refrigerator for approximately two hours.
  6. Chop your roasted nuts into smaller pieces. Set aside.
  7. Top each cup or layer your entire pumpkin pudding with the creamy topping and sprinkle with the nuts. Refrigerate them for a bit to set prior to serving. Enjoy!

Noor H. Salem is an author, speaker, and Certified Integrative Nutrition Health Coach, from Michigan. Noor works with clients in better understanding their bodies and healing with natural foods through her wellness practice, Holistic Noortrition. She presents various workshops, school lectures, group coaching classes, and community lectures on the topic of holistic health. Noor recently published her book, SUNNAH SUPERFOODS, a culmination of life-changing recipes and remedies, with a foreword by Dr. Waleed Basyouni. Her book consists of prophetic hadith, modern research, and delicious recipes, and is in the process of being translated into other languages.

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