I’ve even gone so far in my pumpkin obsession as to create an entire new board on Pinterest just for Fall Flavored recipes (most of which include – you guessed it – pumpkin).
I wonder if you can turn orange if you eat too much?
Not like that would stop me.
Last Fall I got into a major pumpkin pudding kick. I literally went through 2 of the big cans of Libbys Pumpkin Puree a week. Aside from being very low calorie pumpkin is an amazing source of Vitamins A, C, E & K as well as minerals like iron which can be hard to get for some vegetarians. Aside from a killer pumpkin smoothie I’ll share with you soon my favorite way to eat it is virtually straight from the can.
Accordingly, I wouldn’t try this recipe out unless you genuinely like pumpkin. Matt tasted it and claimed he liked it but he didn’t seem over the moon for it.
Pumpkin Pudding Ingredients:
- 1 can of pumpkin puree
- 1/2 scoop vanilla protein powder
- 1/4 c. sugar free maple syrup
- 2 T. pumpkin spice
Directions: Mix all ingredients together and enjoy! Seriously. That’s it. I’ll make mine up in the morning and leave it in the fridge all day because I prefer it cold but it’s perfectly good to eat at room temperature. You could also heat it up in the microwave for a few minutes if hot’s your thing.
I’ll split the amount it makes into 2 servings (approximately 1 cup each) and there are 100 calories, 7.5 grams of protein and 9 grams of fiber in each serving.
If you felt like spicing it up a bit I would strongly recommend you top it off with a bit of whipped cream and maybe a few pecans.
Perhaps some shaved chocolate as well.
What is your favorite way to eat pumpkin? I need new recipes!