Pumpkin Pie Pudding

Serves 2

2 cups cooked sweet potatoes (boil and remove skins)

1 1/2 Tbsp. coconut oil

1 Tbsp. pumpkin pie spice

2 Tbsp. non-dairy milk (such as coconut, almond, or rice)

10 drops liquid stevia (or 1/2 Tbsp. honey

1 tsp. vanilla

dash of sea salt

Place all ingredients in a high-speed blender or food processor. Process until smooth. Serve hot or cold.

Store in refrigerator for up to 5 days.

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