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

 Comments

More Recipes

Zombie-Free French Toast

The duo behind The Vegan Zombie fame share their go-to recipe for French Toast—zombies not included.
Read More »

Ranch Deviled Eggs

A creamy ranch dressing and smoky bacon flavor make these vegan eggs the perfect appetizer.
Read More »

Spinach-Artichoke Dip

Served warmed or chilled, this spinach-artichoke dip is a hit at parties.
Read More »

Strawberry Streusel Cake

Ring in spring with this light and sweet Strawberry Streusel Cake.
Read More »

Irish Soda Bread

Especially good served warm, this rustic bread is best eaten the same day it’s made.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »