By Lydia Wallie, Nutrition Director

Check out this recipe for breakfast, snack, or dessert, or make larger batches to prep for the week.

Ingredients

• 1 can (15 oz.) Pumpkin Puree

• 6 Dates

• 2 Eggs

• 2 dashes Himalayan Pink Salt

• 1 heaping tsp Pumpkin Pie Spice

• 1/2 tbsp Coconut Oil

• Optional: 1 tsp Vanilla

Directions

1. In a high speed blender, blend all ingredients except the Coconut Oil.

2. Heat a saucepan to medium heat with the Coconut Oil in it.

3. Pour in the pudding mixture and stir continuously for around 3 minutes with a metal whisk.

4. Pour the pudding into a glass bowl and let it cool for 10-15 minutes. 

5. Store pudding in the fridge.