Fall Pudding SOS Free

Even though we follow a Whole Food Plant Based lifestyle that doesn’t mean that we can’t enjoy a holiday dessert. Everyone likes dessert and especially at the holidays. That doesn’t mean that you have to give in to overly indulgent unhealthy food that might send you right into The Pleasure Trap and cause you to crave more sweets. There are so many healthy yet delicious desserts that can be enjoyed but not derail a health promoting diet. Today’s recipe was created by a Mairead Reddy who is a fellow member of Chef AJ’s Ultimate Weight Loss  program. Mairead is a culinary genius and has created all sorts of amazing recipes that I use all the time. She takes simple everyday ingredients and combines them in a way that makes them spectacular. With her permission I am sharing her Fall Pudding recipe with you today.

Fall Pudding Nutmeg Notebook

 You Can decorate the top with fresh pomegranate seeds or fresh raspberries look pretty too.

Fall Pudding Nutmeg Notebook

Fall pudding fits in nicely with your a holiday meal. It is smooth, creamy and sweet with the warm fragrant flavors of sweet potato or pumpkin pie. Although it does taste indulgent it’s packed with nutrients and health promoting ingredients. Proof that you can have your pudding and eat it too!

Fall Pudding

  • 2 pounds sweet potatoes oven roasted
  • 2 small very ripe bananas
  • 3 vanilla beans or use 1/4 – 1/2  teaspoon vanilla powder or 1/2 – 1 teaspoon vanilla extract (I use the vanilla powder)
  • 1/2 – 1 teaspoon pumpkin pie spice (I use 1 1/2 teaspoons)

To oven roast the sweet potatoes preheat oven to 400 degrees. Scrub the sweet potatoes, place on a baking sheet and roast for 1 -1.5 hours – depending on how big they are. Oven roasting makes the sweet potatoes become sweet and caramelized. Wonderful!

When cool enough to handle, peel the sweet potatoes, ( Tami’s tip: Toss those sweet potato peels into your air fryer for a few minutes and make a crispy snack out of them.) Place the peeled sweet potatoes into a high powered blender or a food processor. Split the vanilla beans and scrape the seeds into the container with the sweet potatoes, add bananas and pumpkin pie spice. Blend until smooth and creamy.

Enjoy it served warm, room temperature or chilled. Serve it in pretty dessert dishes garnished with fresh pomegranate seeds or fresh raspberries. Fill your favorite plant based pie crust with the pudding for a lovely holiday dessert.

You might even be able to process it in an ice cream maker and make pumpkin soft serve but I haven’t tried it yet!

Thank you Mairead Reddy for a wonderful holiday recipe.

Fall Pudding Pie Nutmeg Notebook

If you want to kick it up another notch fill your favorite plant based pie crust with Fall Pudding. Sprinkle some fresh pomegranate seeds or raspberries over the top.

My friend Christin Bummer has a wonderful blog called Beans Not Bambi where she shares whole food plant based recipes. This crust recipe is amazing and she shares how to make it in a video with her adorable pint sized kitchen helper. It has just the right amount of sweetness and is nut free, can be gluten free and has no sugar! Be sure to check out her blog and her other You Tube videos for wonderful recipes and tips on living a WFPB lifestyle.

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