Pumpkin Pie Pudding with Cashew Cream

10 15 177
Ingredients Minutes Calories
Prep Cook Servings
5 min 10 min 3
Pumpkin Pie Pudding with Cashew Cream
Health Highlights


3/4 cup Pumpkin purée, canned
2 tbsp Water, filtered
1 dash Ginger, ground
1/2 tsp Cinnamon (Ground, preferably ceylon)
1 dash Ground cloves
1/2 tsp Nutmeg, ground
1 1/2 tbsp Maple syrup
1 dash Cardamom, ground
1/2 cup Cashew nuts, raw (Soaked overnight or for at least six hours.)
1/2 cup Water, filtered


  1. Heat a small saucepan on low heat.
  2. To make the pudding, Combine pumpkin, 2 tbsp water, ginger, cinnamon, cloves, nutmeg, and maple syrup in the saucepan.  Heat for 2 minutes.  Remove from heat.
  3. to make the cashew cream, Drain cashews from the soaking water and rinse.  Combine with 1/2 cup water in a blender and blend until smooth.  Add a few more cashews if it's too thin and small amounts of water if it's too thick (the texture should be like thick heavy cream).
  4. Place the desired amount of pudding in a bowl and top off with a large dollop of cashew cream.


  • The freshest cashews will offer the smoothest and creamiest texture.
  • The pudding is heated to help combine the flavours.  Overheating will adversely affect the flavour.

Nutrition Facts

Per Portion

Calories 177
Calories from fat 89
Calories from saturated fat 17.2
Total Fat 9.9 g
Saturated Fat 1.9 g
Trans Fat 0
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 5.2 g
Cholesterol 0
Sodium 8.2 mg
Potassium 302 mg
Total Carbohydrate 18.9 g
Dietary Fiber 3.0 g
Sugars 9.2 g
Protein 4.7 g

Dietary servings

Per Portion

Meat Alternative 0.7
Vegetables 1.0

Energy sources