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Gluten-Free Baked Pumpkin Pudding

Published: October 2, 2016 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 45 Minutes
Serves Serves 8
Gluten-Free Baked Pumpkin Pudding
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Average Rating: 5 | Rated By: 2 users

A scrumptious gluten-free pumpkin pudding with all the health benefits. This pudding is healthy, dairy-free, grain free and super easy to make. This is a baked version of pumpkin pudding that 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

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Ingredients

  • 2 cups pure pumpkin puree
  • 1 (14 oz.) can coconut milk
  • 3 large eggs, at room temperature
  • 1/3 cup pure maple syrup
  • 2 Tbsp. coconut flour
  • 1 Tbsp. fresh minced ginger
  • 1 ½ tsp. pure vanilla extract
  • 1 ½ tsp. GF ground cinnamon
  • Zest of 1 lemon
  • ¼ tsp. fine sea salt

    • Instructions

  • Preheat oven to 325 F
  • Put everything 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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