Pumpkin pie pudding

Pumpkin pie pudding (milk-free)
If you don’t eat milk or wheat or refined sugar and you still want to satisfy your seasonal pumpkin pie craving, you will love this. All of the taste, none of the unpleasant after-effects.

3 cups pumpkin purée
4 eggs
1/2 cup maple syrup or honey (I used raw honey)
1 can coconut milk
1T cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt

Preheat oven to 400.

Whisk coconut milk and honey/maple syrup in a small saucepan until combined. Bring to a low boil over medium heat, then reduce to low heat. Cook for 30-45 minutes, stirring occasionally (every 10 minutes is fine). It will reduce down to about 1 3/4 cups or so. Allow to cool a bit.

In a big mixing bowl, beat eggs with spices, then incorporate the pumpkin and coconut milk/honey/syrup mixture. Make sure everything is well combined.

Pour into greased square baking pan or dish. Bake for 15 minutes at 400, then lower heat to 350 and bake for a further hour or until it passes the clean knife test.

Allow to cool, then chill in the fridge overnight.

This tastes even better after a day or two. The texture is a cross between pumpkin pie filling and cheesecake. The lack of refined sugar means no post-pie crash. You can adjust the spices to suit your taste (I will add more next time).

Cut into 16 squares, there are 115 calories per square, 2.2g protein, and 5.5g fat.


2 thoughts on “Pumpkin pie pudding

    1. Yay! You can make a crust by combining ground almonds with some coconut flour and a bit of coconut oil, then pressing into the pan and baking for 10 minutes at 400. Or at least that is how I would do it. Lots of great GF, vegan crust recipes out there.

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