Creamy Fig Pumpkin Pudding

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I served this recipe during our Canadian Thanksgiving last weekend and it was a big hit. Everyone loved the creativity and most of all the taste of the pudding filling. Even the kids in the room couldn’t get enough of this healthy treat.

Give it a try and see how fast you become the family favourite chef!

Creamy Fig Pumpkin Pudding
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 mini sugar pie pumpkins, cut in half and seeded or 2 cans of pureed pumpkin
  • 1 cup cashews, soaked for 30 minutes and then discard the water
  • 1 cup dried figs, chopped and soaked in 1 cup of water, save the water
  • 1 teaspoon nutmeg, ground
  • 1 teaspoon vanilla powder or pure vanilla extract
  • ¼ teaspoon all spice or cardamom
  • juice from ½ lemon
  1. Bake each half of your pumpkins with ½ teaspoon of coconut oil and a pinch of sea salt at 300 for 25 minutes or until tender. If using canned pumpkin puree, open your cans and follow the remaining steps.
  2. Puree together all your other ingredients as listed above in a food processor including the water the figs soaked in.
  3. Puree until smooth (about 3 minutes)
  4. Place a few scoops of your pudding into each pocket of your cooked pumpkin and serve.
  5. Top each one with some hemp seeds


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About Adam Hart

Adam Hart is the bestselling author of The Power of Food. When not on stage speaking, Adam can be found helping one of his many corporate clients in awakening an abundance of energy through his highly engaging stress management solutions.Contact Adam to book a demo for an enhanced corporate wellness experience.


  1. […] Food recipe I created last weekend to help celebrate our Canadian Thanksgiving. It’s for my Creamy Fig Pumpkin Pudding. […]

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