Paleo Gingered Pumpkin Pudding–a healthy Fall dessert
It’s PUMPKIN season! When the leaves change colors and the temperatures drop, I’m all about eating anything pumpkin, especially if it is sweet! But I also don’t like feeling guilty, so I usually turn to healthy pumpkin recipes. There are so many great ones where you can enjoy eating pumpkin without the added calories and sugar, and while keeping with your diet! This Paleo Gingered Pumpkin Pudding recipe has been one that I have enjoyed for a long time. The basis of the recipes comes from Denise Austin’s Eat Carbs, Lose Weight book, but I altered the recipe to make it paleo and to cut out the refined sugars. This healthy pumpkin recipe has the perfect amount of sweet and will satisfy your pumpkin craving. I love to eat mine cold, but it is just as yummy served warm. You can use canned pumpkin or homemade pumpkin puree. Check out some of my other yummy pumpkin recipes to enjoy this fall!
Paleo Gingered Pumpkin Pudding
1 cup canned pumpkin
3/4 cup almond or cashew milk
1 large egg, lightly beaten
2 tablespoon coconut sugar or maple syrup
3/4 teaspoon orange or lemon extract
1 teaspoon grated fresh ginger or spice ginger
1/4 teaspoon ground cinnamon
Pinch of salt
Preheat the oven to 350F. Coat four 6-ounce custard cups with coconut spray; set on sturdy baking sheet.
In medium bowl, whisk together the pumpkin, milk, egg, coconut sugar, extract, ginger, cinnamon, and salt. Pour into the custard cups. Bake for 30 to 35 minutes, or until a knife inserted in the center of a pudding comes out clean.
Serve warm or chilled, top with a dollop of the coconut whip cream and pumpkin pie spice.
