Easy Raw Pumpkin Pie Pudding By Josh

May 23, 2012 by The Dove

(adapted from pure2raw.com)

Makes 2 servings

Pudding:

1 cup pumpkin puree
1 – 2 large Medjool dates, pitted (to taste)

¼ – ½ cup Irish moss paste
¼ unsweetened vanilla almond milk (or water—add 1 tsp vanilla)

1/8 – ¼ tsp pumpkin pie spice
1/8 – ¼ tsp cinnamon

Crumble Topping:

¼ almond meal (bought, or grind almonds in blender yourself)

1 large Medjool date, pitted
½ Tbsp golden flax seed

This is something quick and easy that I whipped up over the weekend, based on a recipe by the Pure2Raw.com twins (check out their site; they have some really fantastic and creative raw/vegan dessert recipes). I’m a huge fan of anything pumpkin, especially pumpkin pie. This is a great little way to satisfy that holiday craving…

Combine all pudding ingredients very well in blender. If you want the recipe to be truly raw, use freshly pureed pumpkin. Otherwise, canned organic is fine.
The more Irish moss paste you use, the thicker it will be—feel free to experiment with different amounts. Be careful, though—too much can dull the flavor of the pudding.

Also, use less almond milk/water if you want a thicker pudding.
To prepare the crumble topping, pulse ingredients in blender only until chopped. You want the consistency to be a crumble, not a paste.
Divide pudding into two ramekins, and sprinkle crumble over the top.
Chill in fridge for an hour, and enjoy.