Pumpkin Pie Pudding

Pumpkin Pie Pudding recipe from acleanplate.com #paleo #aip #autoimmuneprotocol

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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 recipe from acleanplate.com #paleo #aip #autoimmuneprotocol

Pumpkin Pie Pudding

Prep Time30 minutes
Total Time30 minutes
Servings8 servings

Ingredients

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

2 Comments

  1. This looks delicious! Can you tell me how you made the whipped topping? It looks beautiful.

    Thank you!
    Jen

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