Pumpkin “Pudding”

Add all ingredients to blender or food processor (I use a Magic Bullet). Blend until smooth in texture. Divide between 1/2-cup ramekins and refrigerate until ready to eat.

Notes:
1. This recipe is pretty versatile in terms of the type of milk or sweetener you’d prefer to use. I’ve made it with 3 Medjool dates instead of Stevia. You could easily use sugar, honey, maple syrup, or an alternate sweetener as well.
2. Top with chocolate chips or cacao nibs for a little something extra.
3. In the fall, I stock up on pumpkins and make my own puree (numerous recipes available on TK). I freeze pumpkin puree in 1 1/2 cip portions and make a double recipe of pumpkin “pudding,” which my husband and I will enjoy for dessert for three nights.
4. The quantity in the recipe fits in the large Magic Bullet cup. I find it’s best to layer the milk and pumpkin in the bottom and add oats last (closest to blade) so they don’t get stuck in the bottom of the cup when blending.