Pumpkin Pie Pudding
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I figured I’d squeeze this one in before we all get sick of seeing pumpkin recipes around the holidays — just don’t forget about it! It’s the perfect Paleo/vegan pumpkin pie filling. I never liked crust anyway, so serving it as a custard with some whipped “cream” is perfect for me!
Need a Break From Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIP can help. With four one-week meal plans designed for lazy days and/or a poorly-stocked kitchen, these simple dishes (including but not limited to salads, wraps, and smoothies) will make sticking to your autoimmune protocol diet during business trips, holiday travel, and times of illness or stress a lot easier! The e-book is now available as a digital download for $9.99.Pumpkin Pie Pudding
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Ingredients
- 14 ounces pumpkin puree
- 14 ounces coconut milk
- 18 whole dates
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground mace
- 1/4 teaspoon sea salt
Instructions
- Combine all ingredients in a blender and puree until smooth.
- If you like, strain out the date skins. Spoon into your serving dishes (mugs, ramekins, glasses, bowls, pie crust) and lay some plastic wrap directly on the surface, pushing out any air bubbles.
- Refrigerate until set, 2-4 hours.
Nutrition
Calories: 179kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 155mg | Potassium: 252mg | Fiber: 4g | Sugar: 16g | Vitamin A: 7600IU | Vitamin C: 2.5mg | Calcium: 20mg | Iron: 1.3mg
This looks delicious! Can you tell me how you made the whipped topping? It looks beautiful.
Thank you!
Jen
Thanks!!! You can find the recipe here: http://www.acleanplate.com/recipe/whipped-cream/