Paleo Pumpkin Pie Pudding

Yields 6 servings

Paleo Pumpkin Pie Pudding

I health-a-matized my grandmother's recipe and made the easiest pumpkin pie dessert you could ever imagine! It's creamy, pumpkin spicey, and not overly sweet. It's the healthiest dessert...It's pretty much perfect!

5 minPrep Time

45 minCook Time

50 minTotal Time

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Ingredients

  • 1 can (16oz) pumpkin puree
  • 5 oz coconut cream*
  • 4 eggs
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp sea salt
  • 1/4 cup maple syrup
  • 1/3 cup chopped nuts

Instructions

  • Combine all ingredients except nuts in a blender. Cover and blend at low speed for 1 min, scraping down the sides as necessary. Spoon 1 scant tbsp. nuts into each of six 6-oz custard cups. Pour an equal amount of pudding mixture into each cup. Bake in 350f oven for 40-45 minutes or until knife comes out clean. Cool. Refrigerate until serving
Cuisine: dessert | Recipe Type: paleo, gluten free, dairy free

Notes

I topped these pumpkin yums with my paleo chocolate sauce just as I was serving and they were a hit!

*to get coconut cream just stick your can of unsweetened/full fat coconut milk in the fridge, the cream will rise to the top

macros per serving (grams): 14.6C 13F 5.6P

7.6.6
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