3/4 cup extra virgin coconut oil, warmed just to liquid consistency
2/3 cup pure maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon sea salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
In the jar of a blender, mix the pumpkin, coconut oil, maple syrup, cinnamon, ginger, salt, nutmeg, and cloves. Blend on high speed for one minute. Scrap down the sides of the blender jar and blend again for one more minute.
Pour the pumpkin mixture into parfait glasses, cover with plastic wrap and refrigerate for at least three hours.
Keep the pudding refrigerated until just before serving. Will keep for a couple of days covered in the refrigerator.