This Pumpkin Pie Pudding Offers a Dairy-Free Take on the Holiday Dessert
References: blissfulbasil & blissfulbasil
Food blogger Blissful Basil has come up with a delicious vegan pie alternative for foodies that are looking to replicate the sweet and spiced taste of pumpkin pie. This recipe turns the popular dessert into a homemade pudding that features similar ingredients in a dairy-free version of the pie.
The vegan pumpkin pie pudding is made from scratch form wholesome ingredients making it a much healthier substitute to the sugary pie. The pudding features a creamy base made from bananas and avocados that are infused with pumpkin puree, almond butter for nuttiness, pumpkin pie spice, vanilla and salt. The ingredients are processed together till a rustic orange color then topped with coconut whipped cream and pecans.
The vegan pumpkin pie pudding is made from scratch form wholesome ingredients making it a much healthier substitute to the sugary pie. The pudding features a creamy base made from bananas and avocados that are infused with pumpkin puree, almond butter for nuttiness, pumpkin pie spice, vanilla and salt. The ingredients are processed together till a rustic orange color then topped with coconut whipped cream and pecans.
Trend Themes
1. Plant-based Puddings - Disruptive innovation opportunity: Creating more varieties of plant-based puddings to cater to the growing demand for vegan desserts.
2. Healthier Dessert Alternatives - Disruptive innovation opportunity: Developing innovative recipes for healthier dessert alternatives that replace traditional high-sugar options.
3. Creative Ingredient Substitutions - Disruptive innovation opportunity: Experimenting with unique ingredient substitutions to create delicious dairy-free versions of classic desserts.
Industry Implications
1. Vegan Food - Disruptive innovation opportunity: Expanding the range of vegan food options by developing innovative plant-based desserts.
2. Health Food - Disruptive innovation opportunity: Creating new lines of healthier and low-sugar desserts that cater to health-conscious consumers.
3. Food Technology - Disruptive innovation opportunity: Leveraging food technology to develop creative methods of replicating the flavors and textures of traditional desserts in plant-based alternatives.
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