Pumpkin Breakfast Pudding

It’s as cooling as it is warm with the deep yet bright notes of cardamom which is accentuated by the complexity of buckwheat honey. The pumpkin brings a freshness and cottage cheese keeps it light with acidity while bringing a creamy texture. 

This recipe makes several servings and keeps well. My sister suggested adding chia seeds to the pudding. I think that would be good – just reduce the cottage cheese and add chia seeds and milk.

Pumpkin Breakfast Pudding Ingredients
15 oz canned butternut squash
2 c cottage cheese
⅓ c buckwheat honey
1 Tbl vanilla
½ tsp cardamom
2 Tbl cashew butter
Chopped nuts and/or granola for serving

Pumpkin Breakfast Pudding Directions 
In a large bowl, add 15 oz canned butternut squash, 2 c cottage cheese, ⅓ c buckwheat honey, 1 Tbl vanilla, ½ tsp cardamom, and 2 Tbl cashew butter.

Use an immersion blender or food processor and blend until smooth. Taste and add more honey or cardamom. Refrigerate overnight.

To serve. Add pudding in a shallow bowl and top with chopped nuts or granola. I like to put it in a rock glass. Put a layer of pudding, a layer of chopped nuts, a second layer of pudding, and top it with granola.

Notes
You can substitute Greek yogurt for the cottage cheese. 

You can use any sweetener you like. Cane syrup, maple syrup, or any type of honey are really good options.

Pumpkin and butternut squash have similar flavors. Butternut squash tends to be more flavorful. The cottage cheese mutes the flavor which is why I prefer to use butternut squash.

You can add more sweetener to the pudding to convert it into a quick dessert. In place of granola, top it with crumbled ginger or biscoff cookies or chopped candy nuts. If you want to kick it up a notch add a layer of whipped cream between the pudding and topping.

If you’re short on time, you don’t have to refrigerate it. I like to chill it because you’ll get a thicker texture.