Pumpkin Pudding Recipe
This pumpkin pudding tastes great by itself or you can also put it in your favorite pie crust making 'Pumpkin Pie'. What I love about it is that it is vegan and that means no cow's milk. Also, it is refined sugar-free and full of delicious superfoods. Pumpkin is the main superfood in this recipe which is full of health benefits. Also, it is easy to make.
Ingredients
- 2 cups roasted pureed pumpkin
- 1/4 cup almond or coconut milk
- 3 Tbsp brown rice syrup
- 1 tsp blackstrap molasses
- 1 tsp stevia liquid
- 1 tsp cinnamon ground
- 1 tsp allspice ground
- 1/2 tsp nutmeg ground
- 1/4 tsp ginger ground
- 1/4 tsp Himalayan salt
- 1/4 cup arrowroot starch
Instructions
- Cut the pumpkin in half and remove the seeds.
- Now roast the pumpkin for 20 to 30 minutes till soft.
- Preheat oven to 350º F.
- Lightly oil a 9-inch casserole dish.
- Blend pumpkin and almond milk till it is a puree.
- Add the rest of the ingredients and blend until smooth. You will have to stop and scrape the sides a few times so it is all thoroughly blended.
- Pour into a casserole dish and bake for about 45 - 60 minutes.
- Or into small one serving sized baking dishes and bake for 25 - 30 minutes.
- Allow it to cool on the counter. Then refrigerate to chill before serving.
- Now serve and enjoy your homemade pumpkin pudding.
Notes
Pie Note: I am developing my own gluten-free mix that I will use for a pie. Watch for it.