25 Oct Paleo Pumpkin Pudding
Paleo Pumpkin Pudding
with Christine Waltermyer
Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!
Tuesday, 10/26/21 is National Pumpkin Day! 🎃 What’s your favorite way to incorporate pumpkins this fall? Whether it’s as a decoration, gutted out for the seeds, or used in a recipe, the possibilities are endless. Christine Waltermyer and the Natural Kitchen Cooking School have picked the perfect recipe… that’s gluten-free AND egg-free! Shop all of the needed ingredients for this Paleo Pumpkin Pudding in all of our locations today!
Paleo Pumpkin Pudding
Ingredients
- 1 small pumpkin to make ¾ cup pumpkin puree from scratch, or use canned
- ½ teaspoon agar powder
- 2 tablespoons warm water
- ¾ cup cooked pumpkin purée
- 1 ½ cups full-fat coconut milk
- ¼ cup maple syrup
- 1 tablespoon creamy almond butter
- 1 teaspoon pumpkin pie spice
- ⅛ teaspoon sea salt
- ½ teaspoon vanilla bean powder
Coconut Whipped Cream
- 1 (13.5 oz.) can heavy coconut cream refrigerated overnight
- 2 tablespoons powdered monkfruit sweetener
- ¼ teaspoon vanilla bean powder
- nutmeg for garnish
Instructions
- Prep and cook the pumpkin if using: Cut the pumpkin in half. Use a large spoon to remove the seeds. Cut into big chunks. Place the chunks into a medium size saucepan. Add enough water to cover the bottom of the pan by one inch. Cover and bring to a boil over medium high heat. Reduce to simmer on medium low, covered, for 25 minutes, or until easily pierced with a fork. Transfer to a blender and blend until smooth.
- In a small bowl, mix together the agar powder and warm water.
- In a blender or food processor, combine ¾ cup of the pumpkin purée, coconut milk, maple syrup, almond butter, pumpkin pie spice, sea salt and vanilla bean powder. Blend for a minute or two. Transfer to a medium saucepan.
- Over medium-high heat, bring the pumpkin mixture to a gentle boil, stirring occasionally. Stir in the agar-water mixture. Whisk well. Reduce the heat to low, cover, and cook for 20 minutes, whisking occasionally.
- Meanwhile, make the coconut whipped cream: Place the heavy coconut cream, powdered monkfruit sweetener and vanilla bean powder in a blender. Blend until smooth. Drain any excess liquid that separates from the cream. Set aside. I don’t recommend chilling as it will get too hard.
- Remove the pumpkin custard mixture from the heat. Transfer to 3 or 4 small pudding dishes. Cool to room temperature, then chill for 1 hour before serving. Serve the pumpkin custard with a dollop of coconut whipped cream and a pinch of nutmeg.
- Enjoy!
Notes
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!