These little puddings use the best part of a pumpkin pie – the filling! Creamy (without dairy) and spiced with cinnamon, nutmeg, ginger, clove and cardamon. They are loaded with antioxidants and phytonutrients which help slow the signs of skin aging. The orange pigment in the pumpkin neutralizes cellular damage while the spices help cool inflammation. This gives a radiant, dewy glow to the complexion and helps counter the formation of wrinkles.
Try and use fresh pumpkin versus the canned puree. You’ll not only get more antioxidants but it tastes better. Simply steam the pumpkin for 5 minutes then puree it. I like uchi kuri but butternut squash works equally as well.
- 1 cup almond
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon grated whole nutmeg
- 1/8 teaspoon ground cardamom
- 1/2 teaspoon sea salt
- 2 tbl corn starch
- 1 3/4 cups of pumpkin puree
- 1/2 cup of organic silken tofu such as Nosoya
Pour almond milk into a saucepan and add the maple syrup, spices and sea salt. Gentle simmer and stir for 3-5 mins. Add the corn starch to increase the thickness (about 2 mins). While heating the spiced milk, puree the pumpkin and tofu together. Add the spiced milk to the pumpkin mixture. Blend for 30 seconds. Pour into small glasses or ramekins. Refrigerate for 2 hours. Serve with almond or soy cream dusted with nutmeg. Enjoy!
Note – if you use sweetened almond milk, decrease the amount of agave to compensate. Add more spices for you prefer a more intense flavor.
For a DIY beautifying facial mask – combine the pumpkin puree, spices and 1 tsp of lemon juice. Apply to face for 10 minutes then remove. Instant radiance.