Pumpkin Brownie Pudding with Peanut Butter Sauce
  • Chef: Jo Whitton 
  • Serves: 12-16
  • Time: 1 hour



  • 200g butternut or pumpkin, peeled, deseeded and cut into 2cm pieces
  • (or 200g orange sweet potato, peeled and cut into 2cm pieces)
  • 140g coconut milk
  • ½ tsp vanilla powder or extract
  • 80g honey
  • ½ tsp fine sea salt
  • 1 tbsp gelatine powder, optional
  • 70g unsalted butter or 60g coconut oil, plus extra for greasing pan
  • 100g peanut butter
  • 170g almond meal
  • 40g cacao powder
  • ½ tsp bicarbonate of soda
  • 1 tsp apple cider vinegar


  • 120g peanut butter
  • 70g coconut cream
  • 20g butter or coconut oil
  • 40g honey
  • ½ tsp vanilla powder
  • ½ tsp sea salt
  • 70g water

To Serve

Cream or coconut cream, optional


Preheat oven to 170°C and grease a square baking dish with butter or coconut oil (or line with baking paper).

Finely chop pumpkin in a food processor, or grate with a grater. 

Place pumpkin into a saucepan and add coconut milk, vanilla, honey, salt, gelatine, butter or coconut oil and peanut butter. Simmer over a medium-low heat for 10-15 minutes, stirring occasionally, until mixture is well-cooked.

Place almond meal, cacao powder, bicarbonate of soda and vinegar into a food processor, add hot pumpkin mixture, and mix on high speed for 20 seconds, or until mixture is smooth. Pour into lined dish and cook for 35 minutes, or until a skewer inserted in the centre of the pudding comes out clean.

Place all of the sauce ingredients into a saucepan and simmer over medium heat for 3-5 minutes, stirring, until mixture thickens. If mixture splits, just whisk or blend until it comes back together. Serve pudding with sauce spooned over, and a spoonful of cream or coconut cream if desired.

Store in fridge for up to 1 week, or freeze for up to 4 months. Sauce is best made as needed as it will thicken in the fridge, but can be rewarmed and thinned out with a little coconut milk if needed.