NUTRITION

SERVINGS

INGREDIENTS

0.75 cup pumpkin puree

1 cup egg whites

1 tbsp full-fat coconut milk

1 tbsp monk fruit sweetener

1 tsp pumpkin pie spice

0.5 tsp ground cinnamon

0.5 tsp vanilla extract

0.13 tsp sea salt

0.25 cup zero sugar vanilla pudding

0.25 tbsp hemp seeds

0.13 oz pecans

PREPARATION

• 1

  Preheat your air fryer to 325°F and grease an air-fryer-safe ramekin or small baking dish.

• 2

  In a small saucepan over very low heat, combine the pumpkin puree, coconut milk, monk fruit sweetener, pumpkin pie spice, cinnamon, and sea salt.

• 3

  Stir the mixture constantly until it is warm and well-combined, then remove it from the heat entirely to cool slightly.

• 4

  In a separate bowl, gently whisk the egg whites until they are fluid but not foamy, ensuring they remain smooth and do not curdle.

• 5

  Gradually pour the cooled pumpkin mixture into the egg whites while whisking slowly to prevent the eggs from scrambling.

• 6

  Transfer the combined mixture to a blender and pulse until completely smooth and aerated.

• 7

  Pour the blended pumpkin base into the prepared baking dish.

• 8

  Place the dish in the air fryer and bake at 325°F for 15-20 minutes, or until the center is set but still has a slight jiggle.

• 9

  Remove the dish from the air fryer and allow the pudding to cool for at least 5 minutes.

• 10

  Spread the zero sugar vanilla pudding evenly over the top of the warm pumpkin custard.

• 11

  Garnish with hemp seeds and crushed pecans for a fragrant, crunchy finish.