Pumpkin Chocolate Pudding

1 1/4 cup pumpkin puree

1 large ripe avocado (or 2 small), skin and pit removed

2 Tbsp. coconut cream (see notes)

1/3 cup unsweetened cocoa powder

1/3 cup + 1 Tbsp. pure maple syrup

1 tsp. vanilla extract

1/2 tsp. sea salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1. Add all ingredients to a food processor (or see note). Process until smooth, stopping at least once to scrape down sides of bowl. Total blending time should be at least one minute, up to two.
2. Distribute pudding among 4-6 serving containers, such as bowls or small jars. Serve immediately, or cover and refrigerate up to 2 days.
3. Serve topped with lightly sweetened whipped cream, plus garnishes of your choice such as chocolate chips, chopped nuts, shredded coconut, or a sprinkle of cinnamon.

Notes:

• To get coconut cream, place a can of full-fat coconut milk in the refrigerator overnight. When you are ready to make your pudding, carefully open the can, and scoop 2 Tbsp. from the hardened cream at the top of can, which will have separated from the liquid remaining at the bottom. Transfer the remainder of your canned coconut milk to a storage container, and return to the fridge. Use in soups, curries, or stir into your coffee later in the week! OR, you can purchase a small can of *just* coconut cream at the grocery store; it should be near the canned coconut milk or in the cocktail mixers aisle.
• If you do not have a food processor, you can blend ingredients using an electric hand mixer on high speed until combined and smooth.