By Jenn Pike
Pumpkin season calls for something cozy, but it doesn’t need to mean a full afternoon of baking. This pudding takes everything you love about pumpkin pie- the warm spices, the silky texture, the hint of maple- and blends it into a creamy treat in just 5 minutes. It’s dairy-free, gluten-free, and packed with plant-based protein from silken tofu.
The secret ingredient? A teaspoon of 5 Mushroom Blend. It disappears right into the pumpkin and spice, so all you taste is dessert, while each serving adds a functional mushroom boost to your fall routine. Make a batch for the week, and you have an easy snack or after-dinner treat ready to go.
INGREDIENTS
- 1 package (300–350 g) silken tofu, drained
- ¾ cup pure pumpkin purée
- 2–3 tbsp maple syrup
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- 1 tsp Eversio Wellness 5 Mushroom Blend
- 1 tsp vanilla extract
- Pinch of sea salt
- 1 scoop vanilla protein powder (optional, for extra protein)
Prefer dairy? Swap the silken tofu for thick Greek yogurt or cottage cheese.
Optional toppings: crushed pecans, coconut whipped cream, dark chocolate shavings, a sprinkle of cinnamon, or crushed gluten-free graham crackers for a pumpkin cheesecake feel.
DIRECTIONS
Blend: Add all ingredients to a blender or food processor. Blend for 1–2 minutes, until completely smooth and creamy.
Adjust: Taste and add a little more maple syrup or spice if you like.
Portion and chill: Divide into four small bowls or jars. Refrigerate for 30–60 minutes to thicken, or enjoy right away.
Top and enjoy: Finish with your favourite toppings and enjoy!
Loved this recipe? There’s plenty more where it came from. Jenn shares simple, nourishing recipes and practical wellness tips that make feeling your best feel doable, even on your busiest days. Follow along at @jennpike
