Carob Pumpkin Pudding Recipe

If you are looking for an easy, naturally flavored and comforting dessert, this Carob Pumpkin Pudding Recipe is a delicious choice. The smooth texture of pumpkin puree combines beautifully with the warm aroma of BallıÇubuk carob powder, creating a soft, rich and satisfying pudding. This recipe is a lovely alternative for anyone who enjoys pumpkin desserts. Carob powder gives the pudding a natural color, a lightly roasted flavor and a gentle cocoa-like note. Almond butter, coconut cream, vanilla and maple syrup bring everything together into a creamy dessert that is simple but full of flavor. The preparation is very easy. All ingredients are added to a saucepan, cooked gently over low heat and stirred until smooth and combined. You can serve it slightly warm or chill it in the refrigerator for a thicker and cooler pudding.

Ingredients for Carob Pumpkin Pudding

Serves 2*

1 + 3/4 cups pumpkin puree
1/4 cup BallıÇubuk carob powder
1/4 cup pure almond butter
1/4 cup unsweetened coconut cream
1/4 cup maple syrup
2 teaspoons pumpkin pie spice blend
2 teaspoons pure vanilla extract
1 teaspoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper

For topping:

Crushed almonds
A little ground cinnamon
Optional: coconut cream or carob whipped cream

Preparation

Place the pumpkin puree in a heavy-bottomed saucepan.

Add the BallıÇubuk carob powder, almond butter, coconut cream, maple syrup, pumpkin pie spice blend, vanilla extract, olive oil, salt and black pepper.

Mix until the ingredients begin to combine smoothly.

Place the saucepan over very low heat.

Cook the pudding gently, stirring constantly with a spatula or wooden spoon so it does not stick to the bottom.

When the mixture becomes warm and slightly thicker, continue stirring for a few more minutes.

Once all ingredients are fully combined and the pudding reaches a smooth texture, remove it from the heat.

Transfer the pudding into serving bowls.

If you prefer it warm, let it rest for a few minutes and serve.

If you prefer it chilled, let it cool to room temperature and then refrigerate until completely cold.

Before serving, garnish with crushed almonds and a light sprinkle of cinnamon.

You can also top it with coconut cream or carob whipped cream if desired.

Recipe Notes

This recipe uses maple syrup instead of refined sugar.

If you prefer a sweeter pudding, you can increase the amount of maple syrup.

Coconut cream can be replaced with regular cream, but the recipe will no longer be dairy-free.

Almond butter gives the pudding a creamy texture and a light nutty flavor.

If you do not have pumpkin pie spice, you can use a mix of cinnamon, ginger, nutmeg and a very small amount of cloves.

A small amount of black pepper adds depth without making the pudding taste spicy.

Store the pudding in an airtight container in the refrigerator for a few days.

The pudding will become slightly thicker as it chills.