The high in Austin may be 96 today, but that is not stopping me from enjoying all the lovely fall squashes that are coming into the season, the king of which is pumpkin! Yep, I’m an unapologetic pumpkin lover. As soon as we had a little bit of rain the cooled down the temperature a little bit, I was instantly craving all things pumpkin. But, I wanted something healthier than a pumpkin spice latte from Starbucks so I came up with this recipe.
The pumpkin pudding is great on its own, creamy, packed with protein, and filled with autumn spices, but I highly recommend taking the additional step to make the parfaits with the whipped coconut cream, because that is what really makes this feel like a treat. If you don’t want to go through all of the trouble of making a parfait, you can simply put the pudding in a bowl, then top with whipped cream, coconut, and nuts.
To get coconut cream, simply refrigerate a can of coconut milk for a few hours and scoop the cream off of the top, then throw away the liquid. I find that the Thai Kitchen brand of coconut milk is pretty foolproof when it comes to getting good coconut cream.
Pumpkins are actually healthy but we typically make them into pies, cookies, and muffins. They contain fiber, Vitamin A, Vitamin C, Vitamin E, and more potassium than bananas. I’ve also added collagen peptides here for an extra protein and amino acid boost, and the coconut cream provides a great source of healthy fats, so you can get all of the benefits and taste of pumpkin with none of the guilt!
Pivoting a bit, I know things have slowed down a bit on the blog here lately. I’m actually in my last month (!) of school and I’m trying to get situated in my new job, so cooking has taken a bit of a back seat for now as I’ve cut down to making really simple meals. Once finals are done though I’ll be excited to get back to experimenting in the kitchen!
Recipe: Pumpkin Pudding Parfaits
For the Pumpkin Pudding:
- 1 can of Pumpkin, drained
- 1/4 cup of nut butter of your choice
- 1/4 cup of Collagen Peptides
- 3/4 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/8 tsp Cloves
- 1/2 tsp Powdered Ginger
- 1/2 cup of Coconut Cream
- 1.5 Tbs of Maple Syrup (optional, may also substitute stevia)
For the Coconut Whipped Cream
- Coconut Cream from 1 can of Coconut Milk
- 3 drops Stevia
- 1/2 tsp Vanilla
- 1/2 Cup of Toasted Coconut
- 1/2 Cup of Toasted Nuts of your choice (I used pumpkin seeds)
- If your canned pumpkin is watery, drain it through cheesecloth or a coffee filter for about 15-20 minutes to get rid of the water
- Combine pumpkin, nut butter, collagen peptides, spices, maple syrup, and coconut cream in a food processor or blender. Blend until well combined.
- In a separate bowl, combine ingredients for coconut whipped cream and beat with a mixer until fluffy
- Toast coconut and nuts in the oven at 350. Keep a close eye because they toast fast!
- Assemble parfaits: layer pudding, then coconut cream, then nuts and coconut, repeat until all is used up.