Go Back

Paleo Pumpkin Pudding

Print Recipe Pin Recipe
Course Appetizer, Breakfast, Dessert, Snack

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

Leftover pumpkin custard will keep in the refrigerator for up to 4 days.
Keyword appetizer, breakfast, custard, dessert, egg free, fall, gluten free, paleo, pudding, pumpkin, snack