Gluten Free Baked Pumpkin Pudding

A scrumptious gluten free pumpkin pudding with all the benefits. It is healthy, dairy-free, grain free and super easy to make. This recipe for pumpkin pudding is baked and has a silky, creamy texture with a hint of cinnamon and fresh ginger. Pumpkin is low in calories and rich in antioxidants. Hard to believe that pumpkin makes a pudding taste this delicious. This gluten free baked pumpkin pudding recipe is a keeper


2 cups pure pumpkin puree
1 14 oz. can coconut milk
3 large eggs
1/3 cup pure maple syrup
2 Tbsp. coconut flour
1 Tbsp. fresh minced ginger
1 ½ tsp. pure vanilla
1 ½ tsp. ground cinnamon
Zest of 1 lemon
¼ tsp. sea salt


Preheat oven to 325 F
Put all ingredients into a food processor, and pulse until smooth. Rest for 15 minutes. Resting the pumpkin mix, allows the coconut flour absorb the liquids
Pour into a 1-½ quart greased baking dish and bake for 45 – 55 min, the pudding is ready when inserted toothpick in the middle comes out clean
Serve chilled in small bowls with coconut ice cream or whip cream
Note: if you do not have a food processor, beat eggs first, then add remaining ingredients and beat until smooth

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