Orange Cranberry Pumpkin Pudding

Do you want to know how I came up with this recipe? I was actually making muffins and while I was mixing the wet ingredients together, I tasted it to check the sweetness of it AND I remember thinking. OH GOD THIS IS SO GOOD! I could've just stopped there. But muffins. Besides the oven was preheated already.


Anyways so the next day I make this because you cannot have enough pumpkin in October. I added the orange to give it that extra kick. So even if you think that you don't like orange flavored desserts, I suggest that you give it a try. It really does take it to a whole new level.


Orange Cranberry Pumpkin Pudding!


  • 1 cup mashed pumpkin or squash (steam or boil half a squash for 30 mins then mash it)
  • 7 pitted dates
  • 1/2 cup almond milk (any plant-based milk will do)
  • 1/4 tsp pure vanilla extract
  • dash of cinnamon
  • 1/4 tsp orange zest
  • 1/4 cup dried cranberries
  • pinch of ground ginger


  1. In a blender or a food processor, mix all the ingredients together and blend until smooth
  2. Taste and adjust sweetness
  3. Let it chill in the fridge for a few minutes
  4. Top with some crushed pecans and dried cranberries