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Basil Seed Pumpkin Pie Pudding - Full Size

Basil Seed Pumpkin Spice Pudding

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Ingredients Method Notes

Ingredients
  

  • ½ cup baked sweet potato mashed
  • ½ cup fermented cottage cheese like good_culture, no affiliation
  • 1 cup unsweetened coconut milk
  • ½ teaspoon pumpkin pie spice
  • 1 tablespoon allulose or to taste
  • 4 tablespoons basil seeds I love organic zenbasil seeds
  • Plain A2 yogurt, goat yogurt, or coconut yogurt for dairy-free (optional topping)
  • Toasted pecans or pistachios (optional topping)

Method
 

  1. Combine baked sweet potato, cottage cheese, coconut milk, pumpkin pie spice, and allulose in a blender or food processor. Blend until smooth and creamy. Taste and adjust sweetness if desired.
  2. Transfer to a bowl and stir in basil seeds, making sure they’re evenly distributed. Let them absorb the liquid.
  3. Cover and refrigerate for at least 1 hour, until the pudding thickens to a creamy consistency.
  4. Divide into two jars or bowls. Top with a dollop of yogurt and a sprinkle of toasted nuts, if desired.
  5. Serve chilled and enjoy!

Notes

Pro Tip: Make this pudding the night before for an easy, grab-and-go breakfast or snack. Your gut and your taste buds will thank you!