Vegan Pumpkin Banana Pudding is my choice for leftover pumpkin. What’s yours?
One year our Community Sponsored Agriculture (CSA) subscription gave us a few pumpkins. I don’t generally make pie—Don is the pie maker—so I looked for other ways to use the pumpkin. We made Roasted Pumpkin (amazing) and found a pudding recipe I dearly love.
When I made the Roasted Pumpkin, I only used half the pumpkin. I steamed the rest to use in something else, and I found an interesting Pumpkin Pudding recipe in The Candle Cafe Cookbook (The Candle Cafe is a great vegan restaurant in New York, by the way).
Since I don’t eat soy, I changed the soy milk to oat milk and added a little vanilla. I also used my fresh pumpkin instead of canned pumpkin purée, but I didn’t have quite enough, so I threw in a very ripe banana. Don’s Cuisinart Smart Stick Immersion Blender worked perfectly and was so easy to use for this recipe.
What You Need
I’d like to sit down and eat a couple cups of the stuff! It’s so good. Of course, I will have a good cup of coffee to go along with it.
Vegan Pumpkin Banana Pudding Recipe
Vegan Pumpkin Banana Pudding
Creamy homemade pumpkin banana pudding
- 1/4 cup arrowroot powder
- 2 cups oat milk
- 1 cup fresh pumpkin (steamed and puréed, flesh only)
- 1 very ripe banana
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 cup pure maple syrup
- 1/4 teaspoon sea salt
- In a medium bowl, mix the arrowroot with the oat milk until dissolved.
- Add all the other ingredients and blend it well with an immersion blender (or a mixer).
- It will be about the texture of a cream soup.
- Ladle the purée into 8 greased 1/2-cup ramekins.
- Bake in the oven at 350F degrees in a water bath for about one hour, until the pudding is thick and doesn't jiggle when you touch it. The top will be a nice, golden brown.
Note: To make a water bath, set the ramekins in a cake pan or another pan with a 3-inch side. Pour hot water in the pan, surrounding the ramekins, but about 1 inch or so below the top of the ramekin.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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