This pumpkin pudding recipe is perfect when you have leftover cans or aseptic boxes of prepared pumpkin! Agar-agar is used as a vegan substitute for gelatin.  It’s produced from seaweed. The recipe is a “tad-sweet” so if you like it “really sweet” then add more maple syrup. PLANT-BASED+DAIRY

Choose organic ingredients when available:

  • 1 & 1/2 cups of pumpkin puree
  • 1 cup of 1% (low-fat) milk or soy milk (for vegans)
  • 1 tablespoon agar-agar granules
  • 2 teaspoons pumpkin spice
  • 1/4 cup pure maple syrup
  1. Place milk and agar-agar in a saucepan and simmer for 2 to 3 minutes, whisking constantly.
  2. In a blender bowl, combine all of the ingredients including the milk with the dissolved agar-agar.
  3. Blend until smooth.
  4. Pour mixture into 6 to 8 individual bowls.
  5. Chill in fridge for at least 2 hours.
  6. Serves 6 to 8.

Optional: top with additional maple syrup and whipped cream.

For more healthy recipes, checkout my award winning lifestyle cookbook: Beyond The Mediterranean Diet: European Secrets Of The Super Healthy.