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Pumpkin Pudding
I love the fact that now I live gluten free and dairy free, I need to reinvent my traditional recipes for Thanksgiving. This means I get to taste test lots of my favorite foods. I love pumpkin pudding, pumpkin pies, pumpkin cheesecakes, pumpkin pancakes, pumpkin bread, pumpkin muffins, ok I could go on for a long time here.
Before I get started on the Pumpkin Pudding, I finally got it together and this recipe was submitted to Go Ahead Honey, It’s Gluten Free! A fun blog carnival with a different theme and host each month. This month Life, Gluten Free is hosting and the theme is pumpkins! You’ll also see it on Friday Foodie Fix with this week’s Secret Ingredient being pumpkin!
Today I wanted to revisit Pumpkin Pudding I made a few years ago from the Super Food book. Now that I live dairy free too I wanted to find an alternative to evaporated milk. There are a few ways you can make your own evaporated milk, after all it’s evaporated not magic. If you take a thin milk like almond milk and put it in a sauce pan on medium heat, it will evaporate leaving a thicker milk. You want half as much volume as you started with.
Well leaving something on the stove for awhile that needs a little attention, stirring so it doesn’t burn on the bottom, can lead to problems. Someday I’ll work on that skill of not walking away and finding something else more interesting, totally forgetting something is cooking on the stove. For now I decided to use coconut milk. It’s already thick and I have lots of it on hand.
I have not found any of those wonderful sugar pie pumpkins at the store yet, but I haven’t been looking either. They’ve been added to my grocery list. So for today I used a can of organic pumpkin. I had it on hand so I could make pumpkin any time of the year.
Pumpkin Pudding for breakfast!
The Pumpkin Pudding tastes great. So great I ate it for breakfast and I plan on doing that often. It took me 5 minutes top to put it together. I would like to make this again with a fresh pumpkin I bake off myself so when I do I’ll add an update to this post.
Something I would change from what I did. We eat organic eggs, which tend to be smaller than non-organic eggs. I used two of those eggs but I think I would add one more of those small organic eggs. If you use regular eggs, 2 large eggs will work. I also used the entire can of coconut milk with was a little much, but not really too much. What was I going to do with an ounce of coconut milk leftover. I don’t like to waste.
Here’s what really surprised me, it didn’t have a coconut taste at all. I thought for sure there would be a little coconut. It just tastes like a pumpkin pie minus the crust.
Now we are deciding what to serve with it. I’m thinking quenelles (oval or egg shape) of chocolate gelato or sorbet and a pecan sorbet. I haven’t made those yet but trying them out sure sounds fun to me. I’m going to need a tasting party to keep up with all of this. Any takers?
Ingredients:
some of the ingredients
2 Large Eggs, 3 if they are the small organic ones
1/3 cup agave
1-2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp salt
1 15 ounce can of organic pumpkin
1 13 ounce can of organic coconut milk
Directions:
In a bowl mix together your eggs, agave and spices with a whip. Next incorporate your pumpkin.
pumpkin, egg, agave, seasonings
Now add in your coconut milk and mix.
Pumpkin pudding with coconut milk
Now it’s ready to be poured into your pie pan.
Pumpkin pudding whipped
Pumpkin pudding ready for the oven
Bake at 35o degrees for 50-60 minutes. Start checking around 45 minutes to see if it’s done. I put a knife in the middle to see if it came out clean. It never totally did but I think that’s because I needed more eggs like I mentioned before. It was done and ready to come out of the oven.
Let it cool for 15-30 minutes. Scoop it out and serve it however you like.
Substitute:
Now if you eat dairy and want to go the more traditional route, you can use that can of evaporated milk.
You can bake off a sugar pie pumpkin and use that for the pumpkin pudding. One pumpkin usually yields around 2 cups of cooked pumpkin. A can of pumpkin is about 1 3/4 cup so using 2 cups of pumpkin should be fine.
If you don’t have agave and use sugar, 1/2 cup should work.
I’m wondering if the coconut milk can be whipped up to make a whip cream. Oh yum, something else to taste test. Any takers?
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yay for pumpkin recipes!! This pudding sounds delicious! That’s surprising that you didn’t really taste the coconut – though if you did, I can see the coconut milk going very well with the pumpkin!
I’ve never had pumpkin pudding, but that needs to change. This sounds & looks delicious. Now I’m hungry. Again.
Looks awesome Diane! I’m totally making this for the boys…for a snack! I’ve got all the ingredients! Thanks for sharing
Erin
This looks fantastic!
Indeed coconut milk can be whipped to make whipped cream. It does have a coconut flavor to it, which I didn’t think went so well with my pumpkin pie. But the actual whipped cream part? AMAZING! Who needs the pie, I’ll eat it straight from the bowl. LOL. There are several recipes online for how to whip it up, give it a try. I think you’ll love it.
Mmm…pumpkin pudding. I’ve never had it either, but it looks delicious! Can’t wait for next week’s sweet potato theme! My favorite kind of potato…
YUM!!!!!!!!!!!!!
YUM! I never liked the crust anyways! What do you think about subbing honey for the agave?
Now I know what to do with that can of pumpkin I picked up at work today! It say’s naturally gluten free right on the label. This will be my first Thanksgiving with no pumpkin pie, I never liked the crust anyway!!
I’ve found that coconut milk often adds the consistency and richness needed without the coconut flavor. If you taste coconut milk by itself, it makes sense because it’s doesn’t really taste coconutty. Not like the coco lopez stuff we used to make pina coladas back in the day.
Yummy for sure. I’m ready to bake my sugar/pie pumpkins tomorrow … didn’t get to them today.
Shirley
As a tip for anyone reading this who doesn’t eat eggs, I make something almost exactly like this but puree some tofu in the food processor and add it to the pumpkin mix. I don’t really measure, maybe about 1/2 of a package of tofu. I’m going to make this for dessert today!
I’m so happy that I found this! I have recently dropped dairy from my diet as it wreaks havoc on my digestive system and I’m testing out being gluten-free as I have hypothyroidism. Anyway- I wanted to try and pumpkin pudding with coconut milk but wasn’t sure how it would work but then I found you and wahlah! thanks!
That sounds so yummy for breakfast. My baby loves pumpkin (so do the rest of us) and I think that would be a nice treat for her to enjoy. If you do like coconut you could use it in a crust. Last year I made pie with toasted coconut for the crust. It was amazing and had a nice twist on an old favorite.
I just made this recipe, it is absolutely wonderful!!! The texture is so much creamier than pumpkin pie and you don’t even miss the crust!!!
Jenn- Love all of these recipes too! Thanks for sharing. I think I’m having pumpkin pudding today for lunch.
Lauren- Thank you for sharing your recipe! I hope you’ll give the pumpkin pudding a try. It’s fun to eat!
Erin- Thank you for stopping by. I’m guessing the boys will have a lot of fun with this. Now if I eat if for my meal, it’s way under $5. Love your blog!
Julie- Thank you and thanks for stopping by and commenting!
Tanya- OK, so I’m going to do this. I’m with you, I’ll be eating it from the bowl. Thanks!
Iris- I hope you have some sweet potato recipes to share next week. I’m looking for some to make on Thanksgiving. So far I bake and butter.
Katrina- Thanks!!!!!
Mich- As far as substituting honey for agave I’m not sure. I’ve never done that with this recipe so if you do let me know what you think. Agave is much sweeter than honey so you might want to add a little more than the agave and more along the lines of the sugar substitution. It may have a different taste but I think it sounds really good. Let me know.
Michele- Sometimes crusts are over rated. I originally gave up the crust because that was where all of the fat and calories are in the pie. Now that I’m gluten free and not much of a baker, it works really well. Faster to make too. Like that. Let me know if you give it a try.
Shirley- Oh I remember those drinks.
Time for a revision on that too.
Deb- Thank you for sharing your tip. Great idea!
Anna- So glad you found my blog. Finding out what foods are causing problems can be an interesting path and one that most doctors laugh at. Glad you’re working on it. Just checked out your blog and it looks great. My nephew in law is from London and now living in NYC. When he comes to visit I’m always looking for great ideas to cook. Can’t wait to read through your creations. Great photos. Hope you’ll stop back often and join in on Friday Foodie Fix by leaving a link to your recipes with the Secret Ingredient. Let me know if you try the pumpkin pudding!
Brenda- What an innovative way to make a pie crust. I love it!
Christine- Thank you for sharing. I’m so glad you liked it. Pumpkin is so good for us. The trick is remembering in April to make it. I think eating it for breakfast can help with that. So I guess I know what you’ll be making on Thanksgiving.
HI Diane,
This pudding looks so delicious. I love coconut milk and I probably would have chosen that too over trying to evaporate almond milk on the stove!
thanks so much for the delicious looking recipe!
Sarah
love the picture of you whipping the pudding and coconut milk!
Love pumpkin, pretty much any way.
Your writing about evaporating alternative milks got me thinking. I haven’t tried it, but putting them in an uncovered crockpot on low might work.
Sarah- I hope you’ll give it a try and let me know what you think. Thank you for stopping!
Heather- Thank you! I do love playing in the kitchen but the whole baking part can be silly with me. I’ve finished my pumpkin pudding and now I want more.
Linda- I know you can use a crockpot to bake lots of things. It might even be in Stephanie O’Dea’s new cookbook, Make it Fast, Cook it Slow. We’ll have to check it out.
What a great, quick way to make a pumpkin treat.
Brian- Thanks! It’s so quick I’ll be making this tonight after the soccer game so we’ll have it for dessert or maybe breakfast tomorrow! Hope you give it a try.
can you make this without eggs or tofu?
Susie- I’ve not made this with tofu so yes you can but without eggs I’ve not done that either. There are many good substitutions for eggs that you can try. I think the best way to find out is to give it a try before you want it.
I love this recipe. It’s so hard to find recipes that are both gluten free and dairy free! I am sure the readers of my fitness site (fittipdaily.com) would love to know how this one tastes! Thanks for the great post!
“lose weight one tip at a time.”
Adria- Thank you. It really is easy to make and it does taste good. I like it served warm. Sounds like a fun site. I’ll have to check it out.
Just about coconut milk. I use it on my cereal and on fruit–yummy. . Even sometimes add a little to vegies, meat, or soup for a creamy change (needs more salt then). It’s good in smoothies too.
Ah, I make something like this every morning, although much less ingredients… I just scoop out some pumpkin & mix it with pumpkin pie spice & stevia! It’s great… and sometimes I mix it with roasted butternut squash (that I cook another day)… I love the smooth & chunky consistency!
I will not be hurt by this canned pumpkin drought either, I am DETERMINED to keep my stock full! ha ha!