Every fall we load up the van and take the kids to a pumpkin patch. We’ve been doing it since before they could walk. We have years of pictures of them balancing on pumpkins, and the more recent of the bunch them balancing arm loads of pumpkins.

This pudding is perfect with fresh roasted and pureed pumpkins collected at the pumpkin patch. Be sure to pick the pie pumpkins to bake with. They have a much richer flavor. Save the big ones for your jack o lanterns. But of course be sure to get plenty of each! We love having late night carving sessions.

 

Ingredients

1/4 cup coconut sugar

1/2 cup canned pumpkin puree

1/2 cup coconut cream

2 1/2 cups almond OR coconut milk

1/4 cup maple syrup

1/4 teaspoon salt

2 teaspoons vanilla extract

5 cups cooked quinoa and brown rice

1 teaspoon pumpkin pie spice

Instructions

Add the pumpkin puree, coconut sugar, coconut cream, almond milk, salt, and maple syrup to a large saucepan and bring to a simmer. Add in the cooked rice and quinoa. Continue to simmer, stirring frequently until the rice pudding has thickened and become very creamy, about 10-12 minutes.

Remove from the heat and add in the pumpkin spice, and vanilla extract. Spoon into bowls and serve with desired toppings.

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Quick tip: Fresh roasted pumpkin tastes even better then the canned version in this recipe. You’ll need to roast and puree it the day before, otherwise you’ll be eating the pudding for dinner instead of breakfast.

Recipe and image courtesy of Catching Seeds.