Recipe of the month: Pumpkin pudding

Joelle McCartie. Integrated Health Clinic

By Joelle McCartie

I love this time of year for many reasons. One of the main things I love about fall is the wide variety of seasonal fruits and vegetables that are available at our local farm markets. One of my favorites is pumpkin, it' so versatile and has many health benefits, including:

·       High in Vitamin A which aids in vision

·       High in fiber and antioxidants 

·       High in potassium and vitamin C

Here is a simple pumpkin pudding recipe I came up with the other night for something sweet to have after dinner. I ended up having the left-overs for breakfast!


1 Can organic pumpkin puree or 1 -2 cups roasted pumpkin

1 pear

1 Tbsp raw cashew butter

1 Tbsp sunflower seed butter

2-3 Tbsp hemp hearts

Scrapings of seeds from a vanilla bean (only use ¼ of what’s inside one pod) OR 1 tsp vanilla extract

1 tsp pumpkin pie spice – I just used dashes of cinnamon, nutmeg, ginger and allspice


Blend all ingredients together in a high powered blender until smooth and creamy. Add more spices to taste.

For a breakfast pudding you could add some protein powder of your choice and top with chopped walnuts or pecans.

Makes 3-4 small servings