This is a light fall pudding. Not being a huge pie fan, I adapted this pudding from a pumpkin pie recipe taught in a raw cooking class by Bruce Horowitz. Pictured with both the variation and toppings described below.
½ medium pumpkin, peeled and cut into chunks
¾ cup water
½ cup coconut water
½ cup orange juice
.33 cup agave
½ cup walnuts
1 tablespoon coconut oil
2 teaspoon cinamon
¼ teaspoon nutmeg
½ teaspoon allspice
1 tablespoon golden flax seeds, ground
Mix all ingredients in a blender until smooth.
Variation: Mix a crust (1 1/2 cups chopped pecans, 1/4 cups agave, 1 tablespoon coconut oil, 1/2 cups shredded coconut, pinch of salt, pinch of cayenne) and press into bottom of baking dish. Pour pudding over crust.
Can top with whipped cream (Blend of 1 cup macadamia nuts, 2/3 cups water, few drops agave, 1/2 vanilla bean, 1 teaspoon olive oil, pinch of salt) and cacao nibs.