Ingredients:

  • 1 cup (245g) canned pumpkin puree
  • 1/2 cup (120ml) full-fat coconut milk or Greek yogurt
  • 2 tbsp (30ml) maple syrup or honey
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) pumpkin pie spice
  • 1/4 tsp (1g) ground ginger
  • 1 pinch (0.5g) sea salt

Instructions:

  1. Add the pumpkin puree, coconut milk (or yogurt), maple syrup, and vanilla extract into the blender canister, ensuring the liquid is poured over the puree.
  2. Add the ground cinnamon, pumpkin pie spice, ginger, and sea salt to the blender.
  3. Start the blender on a low setting to incorporate the spices, then increase to high speed. Blend for 45–60 seconds until the mixture is glossy and smooth.
  4. Use a silicone spatula to transfer the pudding into two glass ramekins or mason jars.
  5. Refrigerate for 30 minutes to allow the texture to firm up and flavors to meld.