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!
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Pumpkin Pie Pudding
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/