Paleo Pumpkin Pudding

I’ve seen recipes for paleo pie crusts, delicately made from nuts and coconut. But I have absolutely no patience for pie crusts at the best of times, paleo or not, so I decided to convert pumpkin pie (which I love) into a baked pumpkin pudding. The result was phenomenal – I like the pudding version even better than pumpkin pie! Also, it was pretty quick to make. Here’s the recipe…

Paleo Pumpkin Pudding

  • In a large bowl combine:

-1 large can of pure pumpkin (about 795 mL or 28 oz)

-5 or 6 free-run eggs

-1/2 cup of pure liquid honey or pure maple syrup. If you like your pumpkin pie quite sweet, increase this to 2/3 cup (I prefer the less sweet version)

-1 and 1/2 cups of half-and-half cream (or full-fat coconut milk, if you’d like to avoid dairy)

-3 teaspoons ground cinnamon

-1 teaspoon ground nutmeg

-1/4 teaspoon ground clove

-1/4 teaspoon salt

-1 teaspoon pure vanilla extract (I prefer Mexican vanilla)

  • Whip all of this together with a whisk or electric beaters, until it is very well mixed and is slightly frothy.
  • Spoon this mixture into small ramekins until the ramekin is about 3/4 full. You can also use a large shallow bakeware pan, such as a 9×13, but your servings will look messy as this pudding does not slice nicely.
  • Top each ramekin with crushed nuts (I like pecans, walnuts or macadamia nuts).
  • Put all ramekins on a baking sheet and bake in the oven at 400° F. Depending on the size of your ramekin or baking container, baking these can take anywhere from 15 to 40 minutes. You can tell when they’re done by inserting a toothpick into the centre of the ramekin. If the toothpick comes out clean (not goopy or wet) then your pumpkin pudding is done. When they’re done, the top will  look browned.
  • Let your puddings cool a bit.
  • Serve your puddings warm in their ramekins, and feel free to top each with one of the following:

-A dollop of unsweetened whipped heavy cream

-A dollop of Greek Yoghurt drizzled lightly with honey

-A dollop of the following mixture: 1 part cream cheese, mashed up well, and 1 part Greek yoghurt. Whip these two together (until very smooth) with a little honey or maple syrup to sweeten to taste, and place a spoonful on top of each ramekin.

  • You’re done!
  • If you have any leftovers, keep them in the fridge. This baked pudding also freezes well, so you can make them up ahead and freeze them for serving at special occasions – just remember to thaw them well before you warm them in the oven again.

One thought on “Paleo Pumpkin Pudding

  1. I should add the following: I prefer my pumpkin pudding a little more solid, so I tend to cook the tar out of this stuff. Being careful not to burn it, I cook this for a little longer so that it’s quite brown on top and not at all jiggly in the middle. I like the “bread pudding”-like consistency it takes on when I take the time to bake it so that more of the moisture cooks off. Also, I lightly butter the ramekins or the large 9×13 pans I cook it in, which makes for much easier cleanup.

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