• 1½ cups pureed pumpkin, cooked (can use canned)
  • 1½ cups rice milk (can substitute almond, soy, or grass fed milk.)
  • 1 tbsp. butter  (Can substitute grass fed butter)
  • 1/3 cup maple syrup (more or less to taste)
  • 1 tsp. vanilla flavoring
  • 1 tsppumpkin pie spice
  • 3 tbsp. corn starch + 3 tbsp. cold water



Combine pumpkin, milk, butter, maple syrup, vanilla, and pumpkin pie spice in a soup pot and bring to a boil. Reduce heat to low.  Mix corn starch with water and slowly add to the pumpkin mixture. Cook until pudding has a thick consistency (5 minutes), stirring to prevent lumps. Pour into individual bowls and refrigerate until chilled. Top with Maple Crusted Pumpkin


Link for Maple Crusted Pumpkin Seeds:


(Recipe credit: Andrea Beaman)