Pecan Pumpkin Pudding

Step 1

• To cook the pumpkin you can roast the chopped flesh in the oven at 180C for around 40 minutes until tender, then leave to cool (note measurements are for mashed).
• You can also bake a whole pumpkin in a slow cooker, just cut in half or into pieces to fit into the slow cooker and bake for 5-6 hours on high, then scrape the tender flesh off the skin.
• You could also use tinned pumpkin or switch pumpkin for butternut squash.

Step 2

Place all ingredients apart from the pecan nuts into a blender or food processor and blitz until smooth.

Step 3

Transfer to two small glasses and place in the fridge for at least an hour to chill and firm.

Step 4

Roughly chop your pecan nuts and scatter on top of the pudding. Add a small drizzle of maple syrup and serve.

*Recipe and photo by Wholeheartedly Healthy wholeheartedlyhealthy.com