Pumpkin Pie Pudding with Crunchy Granola Topping

Granola adds extra crunch to this pumpkin-pie pudding, with all of the lusciousness of the classic minus the hassle of a pie crust.

Serves 4

What You Need:
For the granola:
1/2 cup shelled hemp seeds
1-1/2 cups gluten-free oats
1 teaspoon cinnamon
1 tablespoon plus 1 teaspoon canola oil
1 teaspoon vanilla
1/4 cup maple syrup

For the pudding:
1/2 cup vanilla-flavored vegan coconut-milk creamer
2 tablespoons chia seeds
1 15-ounce can pumpkin purée
1 teaspoon ground cinnamon
1/2 teaspoon allspice

What You Do:

1. For the granola, preheat oven to 350. Line a baking sheet with parchment paper or a silpat. In a large bowl, combine all ingredients.

2. Spread granola on baking sheet. Bake 15 to 20 minutes or until golden brown and let cool. Serve with pudding or store in an airtight container and enjoy within 1 week.

3. For the pudding, in a medium bowl, thoroughly combine all ingredients. Chill in refrigerator for at least 8 hours. To serve, scoop pudding into individual serving dishes and top with granola.

Photo: Kim Lutz

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