Serves 8

This is a great light pudding…especially for those who love pumpkin.

Ingredients:

½ medium pumpkin, peeled and cut into chunks (Fresh pumpkin is legal, canned pumpkin is not allowed). Butternut squash may be used as a substitute for pumpkin in baking.
¾ cup water
½ cup coconut water (from a fresh coconut)
½ cup orange juice
? cup honey
½ cup walnuts
1 tablespoon coconut oil
2 teaspoons cinnamon
¼ teaspoon nutmeg
½ teaspoon allspice

Mix all ingredients in a blender until smooth.

Variation: Mix a crust (1 1/2 cups chopped pecans, 1/4 cups honey, 1 tablespoon coconut oil, 1/2 cups shredded coconut, pinch of salt, pinch of cayenne) and press into bottom of baking dish. Pour pudding over crust.

Can top with SCD whipped cream (Blend of 1 cup macadamia nuts, 2/3 cups water, few drops honey, 1/2 vanilla , 1 teaspoon olive oil, pinch of salt).