Pumpkin Spice Pudding

The beauty nutrition in this pumpkin spice pudding makes it a guilt-free indulgence. For added beauty benefits and extra yumminess, top individual servings with chopped walnuts.

Serves 4

1 ½ Cups/350g Cooked Pumpkin or Butternut Squash Puree
1 Frozen Banana (Peel Before Freezing)

1 Cup/240ml Unsweetened Almond Milk

¼ Cup/40g Flaxseed

1 Tbsp Pure Maple Syrup

2 ½ Tsp Pumpkin Pie Spice (Recipe Below)

1 Tsp Ground Cinnamon

1 Tsp Vanilla Extract

 Using a high powered blender, combine the pumpkin, banana, almond milk, flaxseed, maple syrup, pumpkin pie spice, cinnamon, and vanilla and blend on high until smooth, 60 to 90 seconds. Serve immediately, or chill for 30 minutes or longer for a thick texture.

Pumpkin Pie Spice

Shake this beautifying spice blend into smoothies, on cereal, into baked desserts and puddings, or anywhere else you want an anti-aging, fall flavour kick.

Makes 3 ½ Tablespoons

2 Tbsp Ground Cinnamon

2 Tsp Ground Ginger

1 Tsp Ground Cloves

1 Tsp Ground All Spice

1 Tsp Ground Nutmeg

Put the cinnamon, ginger, cloves, all spice, and nutmeg in a small bowl and mix well. Transfer to an airtight container and store up to 1 year.

  

ENJOY!

- Danie J