Delicious Living
  • 2 1/2 tablespoons agar flakes
  • 1/2 cup raw cashews
  • 1/4 teaspoon sea salt
  • 1 1/4 cups boiling water
  • 1 1/2 cups pumpkin purée or other cooked, puréed winter squash
  • 1/4 cup yacon syrup or agave nectar
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground cardamom

Creamy Cinnamon Pumpkin Pudding

Elana Amsterdam | Delicious Living
  • Serves: 6 people
  • Calories per serving: 129

This rich and creamy vegan treat goes together in minutes and melts in your mouth. Ingredient tips: Cooking with agar, a vegan jelling agent derived from red algae, creates an almost instant pudding that will wow your holiday guests—food restrictions or none. Yacon, a thick syrup made from the yacon root, is a lower-calorie sweetener that helps with digestion; I use it in recipes as a substitute for molasses. Serving tip: This pudding is great warmed, with a dollop of whipped cream if you’re not vegan.

  1. Place agar, cashews, and salt in a food processor and process to a fine powder. Add boiling water and process on high speed. Add pumpkin and yacon or agave and process again until smooth. Blend in cinnamon and cardamom.
  2. Pour pudding into six 1/2-cup ramekins or 1/2-cup mason jars. Refrigerate until set, about 30 minutes.

PER SERVING: 129 cal, 5g fat (3g mono, 1g poly, 1g sat), 0mg chol, 3g protein, 21g carb, 3g fiber, 106mg sodium

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