Gourmet dairy-free and gluten-free dessert!
Preparation:
Cook:
Level: Easy
Ingredients
- ¾ cups Old fashioned oats
- ¾ cups Unsweetened almond milk
- ¾ cups Pumpkin puree (no pie filling)
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Vanilla
- 3 tablespoons Raw Stevia
Preparation
Add all ingredients to blender or food processor (I use a Magic Bullet). Blend until smooth. Divide between 1/2 cup ramekins and refrigerate until ready to serve.
Remarks:
1. This recipe is quite versatile in terms of the type of milk or sweetener you prefer to use. I made it with 3 Medjool dates instead of Stevia. You can easily use sugar, honey, maple syrup or another sweetener.
2. Top with chocolate chips or cocoa nibs for a little something extra.
3. In the fall, I stock up on pumpkins and make my own mash (many recipes available on TK). I freeze the pumpkin puree in 1 1/2 cip portions and make a double pumpkin pudding recipe, which my husband and I will enjoy for dessert for three nights.
4. The amount listed in the recipe fits in the large Magic Bullet cup. I find it best to layer the milk and pumpkin at the bottom and add the oats last (closest to the blade) so they don’t get stuck in the bottom of the cup when mixing.
