Pumpkin Pudding with Baked Apple
Recipe type: Snack or Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
Healthy, easy, quick recipe for a snack or dessert. I find that children like it too if you just tell them it's pudding!
  • 3 cups coconut milk
  • 1 ½ cup pumpkin puree
  • 1 banana
  • 2 tablespoons coconut flakes
  • ¼ cup sunflower seed butter
  • 1 tablespoon maple syrup, optional
  • 2 teaspoons cinnamon
 or pumpkin pie spice
  • ⅛ tsp sea salt
2 Tbl collagen protein or gelatin hydrolysate (dissolves in cold liquid) or sub 1⁄4 cup chia seeds

  • Optional Baked Apple Topping:
  • 2 apples, chopped into 1 inch pieces
  • 1-2 tsp cinnamon
  • 1-2 Tbl maple syrup
  1. For Pudding:
  2. Combine all ingredients in a blender except the collagen/gelatin or chia seeds.
  3. Puree until smooth.
  4. If using collagen/gelatin, run blender on low and slowly pour the powder into the smoothie to blend.
  5. For chia seeds, pour smoothie mixture into a bowl and then stir in the chia seeds.
  6. Portion mixture into desired storage containers. I use small 1-cup glass ball jars or Weck jars.
  7. Chill for at least 1 hour before adding optional apple topping.
  8. For Baked Apple Topping:
  9. Preheat oven to 325.
  10. Toss apples, cinnamon and maple syrup together, scrape into an oven safe baking dish. Bake until apples are soft, 20-30 minutes, stirring occasionally.
  11. Once cooled and pudding has firmed up, add apples to top off the pudding and serve.
Recipe by Grace Brinton at https://gracebrinton.com/pumpkin-pudding/