We don’t get a Fall season in Florida.
We have two seasons. Hot, and not as hot.
That doesn’t stop me from turning the AC down to 68 (when it’s 90 outside in September), lighting a pumpkin spice candle and basking in my delusion that it’s Fall here.
Or, using 2 hours of scheduled productive work time at home to search on Etsy for pumpkin related items.
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!