pumpkin cashew pudding with maple pecans
Prep time
Cook time
Total time
Serves: 4
  • For the pudding:
  • 1 cup raw cashews
  • ¾ cup pumpkin puree
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon cardamom
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • pinch of ground cloves
  • ½ teaspoon salt
  • ¼ cup maple syrup
  • 4 Medjool dates pitted
  • ½ cup coconut milk
  • 1 tablespoon lemon juice
  • 2 tablespoons almond butter
  • For the maple pecans:
  • 1 cup of raw pecans
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon cardamom
  • ½ teaspoon flaky sea salt
  • Whipped coconut cream for serving
  1. Cover the cashews with water and let sit for at least 4 hours or up to overnight. If you are in a hurry cover with boiling water and they will be ready to use in one hour.
  2. Pre-heat the oven to 350 degrees and line a baking sheet with parchment paper. Spread the pecans out into an even layer and toast for 5 minutes. While the pecans are in the oven combine the maple syrup, olive oil, cinnamon, cayenne pepper, cardamom, and salt in a small bowl and stir well to combine. Remove the nuts from the oven, pour the maple syrup mixture over the top and mix well making sure to coat all the nuts. Return the tray to the oven and cook for another 3-4 minutes until fragrant and golden brown, being careful not to burn the nuts.
  3. Add all the ingredients to a high-speed blender or food processor and blend on high for 2-3 minutes until the mixture is smooth and creamy. Taste and adjust adding a bit more sweetener if you'd like or an extra squeeze of lemon juice to brighten things up. Let the pudding chill for an hour to develop the flavors and set up a bit.
  4. To serve, scoop ¼ of the pudding into a small bowl, top with some whipped coconut cream and sprinkle with a few of the pecans.
  5. To serve spoon some
Recipe by Scaling Back at https://www.scalingbackblog.com/pumpkin-cashew-pudding-with-maple-pecans/