You can’t have fall without something pumpkin. Try this easy, fast, healthy, and yummy pumpkin pudding that is also low in calories. The cashew vanilla cream is delicious and it doesn’t need dairy or additives. Make a bit batch and put a dollop on all things dessert. You can also cut this recipe in half. No problem. This parfait is also vegan, gluten and and dairy free, good for you, and the planet. Yea!

8 Servings

Pumpkin Pudding
2 cans or organic pumpkin (3 cups)
11/2 cup date paste or organic maple syrup or agave
1 teaspoon cinnamon
1/2 teaspoon all spice

Cashew Vanilla Cream
1 cup organic raw, unsalted cashews
1/4 cup organic maple syrup
2 teaspoons vanilla extract

1/4 cups of pecans, walnuts, or any nuts; preferably organic

Make the pudding by placing the pumpkin, date paste, or maple syrup, cinnamon, and all spice in a food processor or in a blender until well incorporated and then refrigerate for an hour.
For the cream, soak the cashews in a cup of water for 30 minutes and drain.
In a blender, place, maple syrup, vanilla extract, and the cashews and blend until it’s creamy. Place in the refrigerator until ready to serve.
In the meanwhile, preheat oven to 300 degrees.
Place the nuts on a baking tray and toast for 10-15 minutes and let it cool before crushing it into smaller pieces using a knife of a small blender (if using).

To serve
Scoop the pumpkin pudding evenly into 8 cups.
Top with cashew cream and crushed nuts, and a light dusting of organic cinnamon (optional) and enjoy!