Spiced banana and pumpkin pudding combined when cold, with veggie whipped cream to create a delectable mousse! Topped with additional whipped ‘cream’ and a sprinkle of nutmeg!

Makes 5 cups

4, med.-size very ripe bananas, broken into chunks

1/2 c. almond milk (I used Silk brand)

2 c. canned pumpkin

1/2 c. light brown sugar

1 t. powdered ginger

1/2 t. ground coriander

1 t. cinnamon

1/4 t. ground cloves

1/4 t. salt

2-1/4 c. additional almond milk

1 t. vanilla extract

1/2 c. cornstarch mixed with 1/2 c. water in cup till completely dissolved

2 c. Rich’s Whip Topping, whipped in bowl till it forms stiff peaks – refrigerate till ready to use – it will make about 3-1/2 cups; use 2 cups for this recipe (1 c. in the pudding and the rest as desired for garnish


Place bananas and 1/2 c. almond milk in blender container. Blend till smooth.

Add pumpkin and brown sugar, then blend again till smooth.

Transfer to large saucepan over medium heat.

Add ginger, coriander, cinnamon, cloves and salt. Stir well to disperse.

Add additional almond milk and vanilla. Cook, stirring fairly continuously, till it reaches a soft boil.

Add dissolved cornstarch mixture, stirring continuously till thickened.

Add a little nutmeg as desired.

Continue to cook on low heat, stirring often, for about 10 minutes.

Place a piece of wax paper or plastic wrap directly onto pudding and refrigerate till very cold.

Whip the veggie cream, and refrigerate till very cold.

When ready to serve, remove both from refrigerator. Place pudding in large bowl with 1 c. of the whipped ‘cream’. Fold the cream into the pudding to evenly disperse.

Spoon into dessert cups, top with a spoonful of whipped cream, then sprinkle with nutmeg.


By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."


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