• Bethany Klug

Pumpkin Pie Pudding

Serves 2 2 cups cooked sweet potatoes (boil and remove skins) 1 1/2 Tbsp. coconut oil 1 Tbsp. pumpkin pie spice 2 Tbsp. non-dairy milk (such as coconut, almond, or rice) 10 drops liquid stevia (or 1/2 Tbsp. honey 1 tsp. vanilla dash of sea salt Place all ingredients in a high-speed blender or food processor. Process until smooth. Serve hot or cold. Store in refrigerator for up to 5 days.


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