Pumpkin Spice Pudding

It's another "double feature" Wednesday!  Our usual Wordless Wednesday picture posted earlier this morning.  I also have to share my latest dessert recipe for Pumpkin Spice Pudding.  I couldn't wait another day (and neither could some of you over on the Facebook page)!  It is that good.

Ever since Dave surprised me with a Vitamix this summer, I've really been into making raw and semi-raw recipes.  I can finally get the sauces and desserts and smoothies blended super smooth compared to our generic version of Magic Bullet that I had been limited to prior.  I have always loved using raw nuts as the bases of sauces, ice creams, cheesecakes, and so many other things.  Using raw nuts allows you to get the creaminess of dairy without using it.  I recommend to anyone on the Advanced Plan to eliminate dairy as much as possible because it is sugary and an inflammatory food, even in raw or organic form.  Using blended nuts is a fabulous way to enjoy rich and creamy dishes without dairy!  It also packs in extra protein and good fats!

For this recipe, I used soaked raw cashews.  Soaking nuts prior to use does a couple of things.  People do it mostly because it starts the germination process, making the nut more nutritious (just like sprouting a grain) and helps it to shed any impurities.  Soaking also allows the nut to absorb extra water and become softer, making them easier to blend up and provide a creamier texture.  For cashews, you should soak them for at least 2 hours, but I usually recommend about 6-8 hours for full on creaminess.  Then, rinse them under cold water until the water runs clear, and they're ready to use!

Pumpkin Spice Pudding
Makes 2 Servings

1 cup soaked raw cashews
1 cup organic unsweetened almond milk
1 cup organic pumpkin puree, chilled
stevia, to taste
1 Tbsp ground cinnamon
1 1/2 tsp ground nutmeg
1 tsp ground ginger
1 pinch ground cloves
1 pinch sea salt

1.)  Add the soaked cashews (drained and rinsed) to blender.  Add a few Tablespoons of almond milk and begin blending.  Gradually bring blender up to High speed and begin streaming in the almond milk until a thick cream forms.  Continue to blend until completely smooth, almost the thickness of heavy whipping cream.

2.)  Add all remaining ingredients to blender and blend on Medium-High until well combined and smooth.  [I wait to add the stevia until the end, when it's smooth and combined.  Then I taste it and gauge how much stevia is needed.  It depends on how sweet your cooked pumpkin is, each batch is different.  I usually use about 1 tsp of Spoonable Stevita stevia, give or take.]  Spoon into serving dishes, top with a sprinkle of cinnamon.  Eat immediately or store in fridge until ready to serve.