I believe “puddin’ pie” is one of those grandmotherly pies made of chocolate pudding and oreo crumbles that were so delicious on church supper buffet tables. All I can say is that it’s a phrase from my childhood always said in a deep Southern accent.
A little googling told me it’s also obscene. But I’m going to pretend I didn’t read that…
I declare this pumpkin breakfast to be much more like pudding than a smoothie. I whipped together kefir and pumpkin – about 2:1 ratio – and whirled it up in the Vita-mix blender. Or, rather than whirled, perhaps “fluffed” is a better word. Or emulsified. Either way, it was a fluffy bowl of smooth puddin’.
And as free of sugar as sugar-free chocolate puddin’ – just without the artificial sweeteners. And by that I mean – it was tart. Topped with chia seeds, banana, puffed quinoa, maple pecans and Chia Charger peanut butter. Perfect texture combination!
Served with a mug of vanilla tea
Part of this complete breakfast!