Average Recipe
Prep Time
10 minutes
Wait Time
1 hour
Cook Time
15 minutes

This recipe is a version of my Lemon Blueberry Pudding. It is delicious served in the fall and wintertime, when pumpkins and other winter squash are in abundance. Any type of cooked winter squash will work in this recipe—try butternut, kabocha, acorn, or buttercup squash! Try topping the cooled pudding with some plain coconut milk yogurt, Greek yogurt, or Whipped Coconut Cream, and some fresh pomegranate arils! 

1½ cups water
½ cups small pearl tapioca
1 cups raw cashews
2 cups water
½ cups maple syrup
2 cups pumpkin purée
1 tablespoons vanilla extract
½ teaspoons sea salt
1 teaspoons cinnamon
1 pinches ground cloves
¼ teaspoons ground ginger
¼ teaspoons ground nutmeg