Pumpkin Pudding With Caramelized Pecans

Print
Share on print
Print

Pumpkin Pudding With Caramelized Pecans

Print
Share on print
Print
  • Show Name

So Many Thanksgiving Dishes

  • Show Name

So Many Thanksgiving Dishes

  • Show Date
November 13, 2021
  • Show Date
November 13, 2021
  • Cook

Canan Orhun

  • Cook

Canan Orhun

Description

This recipe does not require cooking. Soaking chia seeds overnight activates its enzymes, which means you’ll get more nourishment from them. It can be made a day or two ahead of time to leave you free for your Thanksgiving meal prep. This recipe was adapted from the Pumpkin Pie Overnight Oats recipe of the Minimalist Baker. https://minimalistbaker.com/pumpkin-pie-overnight-oats/#wprm-recipe-container-84740

  • Ingredients

Serves 4-6

For Pudding

  • ✓ 1 cup unsweetened plant-based milk (I usually use oat or almond milk, you may use your choice of plant-based milk)
  • ✓ 1 cup unsweetened pumpkin purée (homemade or canned)
  • ✓ 2 tablespoons unsalted almond butter (or cashew butter/cream)
  • ✓ 6 tablespoon chia seeds
  • ✓ 3 tablespoon maple syrup
  • ✓ 1 ½ - 2 ½ teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger and allspice to your liking)
  • ✓ 2 teaspoon vanilla extract (optional, you can skip and/or use vanilla flavored plant-based milk)

For Caramelized Pecans

  • 1 cup raw pecans, roughly chopped
  • 2 Tbsp maple syrup
  • 2 tsp pumpkin pie spice (or only cinnamon works, too)

Extra Topping

In addition, you may use ½  cup plain or vanilla-flavored plant-based yogurt or whipped sweetened aquafaba

  • Instructions

Pudding

  1. Add plant-based milk, pumpkin purée, almond butter (or cashew cream/butter), chia seeds, maple syrup, pumpkin pie spice, and vanilla (optional) to a bowl and mix well with a whisk.

  2. At this stage, you may divide the pudding mix equally between individual containers, such as small mason jars, or keep them in the mixing bowl, cover and refrigerate that way. If kept in the bowl it helps to give the pudding mix another stir about an hour into refrigerating. Keep it refrigerated for at least 4 hours or better overnight.

Caramelized Pecans

  1. Add your chopped pecans to a nonstick pan over medium heat and toast them, for about 3 minutes. While toasting you will start to smell the pecans. They burn quickly so keep an eye on them.
  2. Once you smell them, turn the heat down to low, add the maple syrup, and mix quickly to evenly coat the pecans.
  3. The maple syrup thickens very quickly. Spread them out so they are not in large clumps, then add the pumpkin pie spice and mix once more. Don’t worry if they clump, you can break them into smaller pieces once cooled and crunchy.
  4. Remove from heat, transfer to a plate and let them cool completely.

These delicious crunchy morsels can be stored in an airtight container, but they do not last long!

Serving suggestion

The next day, divide the pudding evenly between your serving bowls or pretty glasses. Or if you had already divided them into small mason jars, open your jar and top with the vanilla yogurt or whipped aquafaba (in the photo you see it served with aquafaba)  and the caramelized pecans.

Buon appetito!

  • Related Recipe

Quick Find

Get in Touch

Copyright © 2022 somanycooks.com

Powered by somanycooks.com

Close

Reciepe Search