Whenever I make pumpkin puree to make pumpkin pudding or another dish that requires this ingredient, I tend to make a lot and freeze it. I find this helpful because the process from start to finish takes at least two hours from slicing and removing the seeds, to baking, to cooling, to finally scooping out the flesh and pureeing in the food processor. This way, I will usually have plenty of smooth pumpkin puree handy and ready to go anytime I need it.
Being super efficient is the only way I manage to stay sane cooking as much as I do 24/7 along with everything else I need to take care of on a daily basis for my family. I’m sure so many of you reading this can relate!
Pumpkin puree is an essential ingredient in my kitchen and not just for making pumpkin pie either. It can be used as a healthy thickener for pumpkin soup or to make muffins, bread, cookies, and other yummy desserts like this latest recipe for pumpkin pudding.
Warm pudding is the ultimate comfort food to me. In fact, now that I think about it, I probably have more recipes for pudding on this blog than practically any other dish! Here are the ones to date in case you are a pudding fan too:
- Homemade Vanilla Pudding (with video how-to)
- Egg Custard Pudding
- Bread and Butter Pudding
- Jello Pudding (with video how-to)
- Macadamia Nut Pudding
- Thai Custard Pudding
- Homemade Chocolate Pudding
- Russian Custard
- Coconut Milk Pudding
The recipe for pumpkin pudding below is the tenth one on this blog! Given that I am frequently experimenting with other ways to serve pudding, I will have more healthy recipes to post in the future. This particular recipe for pumpkin pudding which is dairy-free too is perfect for when you need a crustless pie recipe to serve when your Paleo friends are coming to dinner. Another option is to make it take to a party if you are cutting back on carbs temporarily. It is also a sneaky way to get more veggies into your children.
The best thing about this recipe is that you bake it in the oven unlike the vanilla and chocolate pudding recipes above, for example, which require you to be near the stove to frequently stir the mixture to thicken properly. With pumpkin pudding, you mix it up, put it in the oven, set the timer, and go do other things while it bakes. So, it is a great pudding to make when you are short on time, which for me, is the typical scenario.
Easy Bake Pumpkin Pudding Recipe
Although I haven’t tried it myself (yet), I am pretty sure you could substitute sweet potato for the pumpkin in the recipe below to make sweet potato pudding instead. This hunch is based on my experience making this sweet potato casserole (sugar-free) which has a similar consistency after it is baked.
I do hope you enjoy it!
Pumpkin Pudding Recipe
Easy recipe for pumpkin pudding that is dairy free and can be served to anyone coming to dinner including Paleos and vegetarians.
Ingredients
- 2 cups baked and pureed pumpkin
- 14 oz whole coconut milk
- 3 eggs preferably pastured or free-range
- 1/3 - 2/3 cups evaporated cane sugar
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1 tsp ground cloves
- 1 tsp ground allspice
- 1/4 tsp sea salt
- 4-6 drops stevia extract optional, consider using if you use only 1/3 cup sugar
Instructions
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Slice pumpkin in half, remove the seeds and bake, skin side up, in a glass pan filled with 1 inch of filtered water at 400ºF/ 204ºC for about one hour or until a fork pokes very easily through the softened pumpkin skin.
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Scoop out the thoroughly softened pumpkin flesh and puree in a food processor until smooth. If you make a lot, you may freeze extra in 1 pint or quart containers for easy thawing/baking later.
This video demonstrates in less than one minute how to make pumpkin puree.
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Mix pumpkin puree, sugar, coconut milk and spices in a large, glass bowl with a whisk. Your mixture will look something like the picture.
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Add lightly beaten eggs. Mix until just combined.
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Pour into a glass baking dish and bake at 375ºF/ 191ºC for about 1 hour or until a knife inserted in the middle comes out clean.
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Cool. Serve with real whipped cream, coconut cream or enjoy on its own.
Recipe Notes
Any seasonal variety of pumpkin works well. I used sugar pie pumpkin in this recipe.
Feel free to substitute whole dairy cream for the coconut milk as desired.
More Healthy Recipe Ideas for Serving Pumpkin
Homemade Pumpkin Pie
Rich, Delicious Pumpkin Bread
Grain-free Pumpkin Cookies
Ok, so I really wanted this and made it with the maple syrup before getting a reply. 🙂 Just tried it and it came out GREAT! I used slightly over a 1/3 cup of the maple syrup. The texture could be ever so slightly softer than with the sugar but I don’t think it would be noticeable. Am enjoying some right now with a smile on my face!! Thank you for yet another awesome recipe!
Happy fall!
Dawn
Sarah,
Am interested, as Roxana just asked, if you think the sugar could be replaced with maple syrup. Thank you!!
Yes, absolutely. This would be an excellent substitution if this works better for you. I should add that I have not tried this before … so it may affect the texture of the pudding a bit. I am guessing it would turn out a big softer. You might want to use a bit less to compensate.
Maple sugar might work and keep the texture. I use that as a replacement to regular sugar a lot and the recipes always turn out.
Have you tried using coconut sugar or maple syrup instead of cane sugar?
I’ve got to say, this recipe is AWESOME! Thank you, Sarah! If custard and pumpkin pie got married and had a baby this would be it. Absolute comfort food and different than any pumpkin dessert I’ve tried before.
How many lightly beaten eggs?
Three. Mmmm, didn’t I specify in the recipe? Let me check 🙁
Your attention to detail is enviable, so don’t sweat it!
Thanks James. I did include the number of eggs in the ingredients! Whew. Thought I was losing it there for second 🙂
Sorry, false alarm. Now I’m the one losing it. Gonna make me some pumpkin pudding to feel better!
Sarah, this recipe sounds divine, and divinely easy! Any chance one could bake other puddings as well, instead of cooking them on the stovetop?
Some of the pudding recipes listed above must be cooked stovetop … the stirring and slow cooking thickens it up. The egg custard and thai custard pudding recipes can be baked in the oven though.
This looks delicious, but I’m a little surprised at the sugar, which I thought you worked hard to avoid. You think this amount is insignificant?
We don’t eat dessert everyday, so it is fine for the occasional treat. And, the sugar recommended is unrefined so all the minerals are still present. If the sugar is too much for your personal tastes, the recipe includes the option to reduce to 1/3 cup which is quite small and add a few stevia drops as desired.
Just curious why you specify filtered water in the baking pan when the water will not touch the pumpkin flesh.
It actually does touch the pumpkin flesh as the pumpkin (which is cut in half) is skin side up in the pan.
Oops! Didn’t read carefully.
this-and all the other recipes-look wonderful. I’m in pudding heaven!
Looks delish! Do you think I could sub flax or chia for the eggs and still bake it? I am on an elimination diet right now and it will be awhile before I get to eggs to test.
As an aside, have you ever written about SIBO or would you in the future?
Thanks alot!
I’ve not tried this recipe with an egg free variation. Here’s my recipe for egg replacement and how much to use per egg you are replacing. https://www.thehealthyhomeeconomist.com/video-the-best-baking-substitute-for-eggs/