Here is wonderful recipe from a woman we love here at the WWP- Sue Ann Gleason . She is a culinary nutritionist who is rich in inspiration and desserts!

We suggest you try this one….it seems perfect for the cold weather we are having here on the east coast.

Pumpkin Pudding

Photo and recipe credit: Sue Ann Gleason of Chocolate for Breakfast

2 cups pumpkin or acorn squash, cooked, peeled and cooled
1/3 cup cashews, soaked overnight in filtered water
1 or more bananas (sliced and frozen)
1/2 to 1 cup almond milk
3 Medjool dates, pitted
1 teaspoon cinnamon or ½ teaspoon pumpkin pie spice
 (to taste)
1 teaspoon vanilla

Place 1/2 cup almond milk, spices and dates in a high speed blender and blend until relatively smooth. Add cooled squash, cashews, vanilla, and frozen banana slices and blend again. Use additional frozen banana slices or almond milk to get the consistency you desire. Top with cacao nibs or your favorite dark chocolate. Hmmm….perfect!