Jolene Harts pumpkin spice pudding

Jolene Hart, author of Eat Pretty, presents her recipe for a vegan pumpkin spice pudding, a wonderful, healthy treat for Halloween-time this year.

Ingredients (serves 4)

• 350g cooked pumpkin or butternut squash puree
• 1 frozen banana (peel before freezing)
• 240ml unsweetened almond milk
• 40g flaxseed
• 1 tbsp. pure maple syrup
• 2 1/2 tsp eat pretty pumpkin pie spice (recipe follows)
• 1 tsp ground cinnamon
• 1 tsp vanilla extract

Method

Using a high powered blender, combine the pumpkin, banana, almond milk, flaxseed, maple syrup, pumpkin pie spice, cinnamon and vanilla and blend on high until smooth for 60-90 seconds. Serve immediately or chill for 30 minutes or longer for a thicker texture.

Eat Pretty pumpkin pie spice

Shake this beautifying spice blend into smoothies, on cereal, into baked desserts and pudding, or anywhere else you want an anti-aging fall-favour kick. Makes 3 1/2 tbsp.

• 2 tbsp. ground cinnamon
• 2 tsp ground ginger
• 1 tsp ground cloves
• 1 tsp ground all spice
• 1 tsp ground nutmeg

Put the cinnamon, ginger, cloves, all spiced and nutmeg in a small bowl and mix well. Transfer to an airtight container and store up to one year.