Pumpkin Pecan Pudding

Creamy pumpkin custard with toasted pecans and warm spices — served chilled or warm with a dollop of coconut whip.

Ingredients:

• 1 cup pumpkin purée

• 1 1/2 cups oat milk

• 1/4 cup maple syrup

• 2 tbsp arrowroot starch

• 1/2 tsp cinnamon

• 1/4 tsp ginger

• 1/4 tsp nutmeg

• Pinch of salt

• 1/4 cup chopped toasted pecans

Instructions:

1. In a saucepan, whisk pumpkin, oat milk, maple syrup, spices, and salt.

2. Stir in arrowroot and cook over medium heat until thickened.

3. Pour into ramekins and chill, or serve warm.

4. Top with pecans and coconut whip.

Kick It Up a Notch:

• Add a splash of vanilla or almond extract

• Top with candied ginger or dairy-free chocolate shavings

• Serve with a maple drizzle or cinnamon dusting